Bulgogi Sliders

Bulgogi Sliders Recipe

If you’re a fan of Korean food, you’ve probably had bulgogi at your favorite Korean restaurant or local food truck. Bulgogi, Korean grilled marinated beef, is probably one of the most popular Korean food dishes. Well, maybe next to galbi (marinated beef short ribs) and kimchi. With that first bite, you’re hooked. Good bulgogi is so tasty.

Bulgogi on stove in KitchenAid saute pan2

Cooked Bulgogi

But one thing you may not know is that bulgogi is extremely easy to make at home.  And you don’t have to grill it. Although bulgogi is traditionally grilled, you can also pan fry it or even bake or broil it in the oven. Most recipes use the same ingredients with maybe one or two ingredients that vary, like ginger or gochujang. It really depends on your preference. This recipe is a spin on my mother’s recipe. I only changed two things while experimenting with different marinades and I must say I’m quite happy with this one.

I love eating bulgogi with rice and a side of kimchi but sometimes you want to jazz it up and do something different.

Bulgogi Sliders Recipe

Bulgogi Sliders are a great way to serve bulgogi when entertaining and you’ll get to make and serve some Korean vegetables at home too.

The key to good bulgogi is 1) the beef and 2) the marinade. I got my rib eye from a local company called Bos Creek. They are a grass-fed beef and artisan meat online service that delivers your meat to you monthly. I used their rib eye for my bulgogi today.

If you don’t want to mess with cutting the rib eye yourself, ask your butcher to slice it for you. Bulgogi is traditionally sliced pretty thin but I cut mine a little thicker today because my husband likes his bulgogi this way. Cut up your rib eye and onions and place into a large bowl.

Bulgogi Sliders Recipe

My marinade starts with a pear. Yes, I use an Asian pear! I peel it, cut it up and puree it to add it to my marinade. The pear puree helps to soften the meat and adds a nice sweetness. Because of this, you can use less sugar, which is always a good thing in my book.

Asian_Pear_1633

Pear_puree_1648

Bulgogi Sliders Recipe

Bulgogi Sliders Recipe

I used my KitchenAid® Diamond Blender because it’s always on my counter but you can easily use a KitchenAid® food processor. Puree the pear chunks and then pour into a separate medium-sized mixing bowl.  Add in the soy sauce, water, sugar, sesame oil, minced garlic and gochujang. Mix until well combined and pour over the rib eye and onions. Make sure all of the rib eye is covered. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before cooking.

Bulgogi Sliders Recipe

To pan fry, heat some sesame oil over medium-high heat and then place the marinated rib eye into your pan to cook; making sure all the meat is completely flat so each piece can cook thoroughly. I like to add in the onions as well but you can discard them if desired. I used my brand new KitchenAid® Tri-Ply Copper 3.5-Quart Sauté. This baby rocks. I love the deep sides and the 3-Layer design gives you efficient even heating when cooking . . . It’s my new favorite pan. And it’s pretty.

Bulgogi Sliders Recipe

And last, but not least, no slider is complete without the perfectly toasted slider bun.  For me, that means a little soft on the inside but crispy and toasty on the outside. My KitchenAid® Countertop Oven ensures that the buns will be perfect. Simply slice the buns and place them on the grill and toast them (anywhere between medium to a light toast should work just fine). If you look closely, you can see the grill marks on my top bun. I love that. Be sure to check out the recipe below to see how to make the sesame seasoned cucumbers and spicy shredded radish. Trust me, you want to make these Bulgogi Sliders.

Bulgogi Sliders Recipe

Bulgogi Sliders Recipe

I hope you enjoy!

Bulgogi Sliders

Makes 8 servings

Cook’s note: This recipe will leave you with leftover Korean vegetables. You will use some to top your Bulgogi Sliders and have some left over to enjoy on the side.

INGREDIENTS

For the Bulgogi

1 pound of thinly sliced beef rib eye
1 medium-sized onion, halved and sliced into strips
1 Asian Pear; peeled and cut into chunks (will use 2-3 tablespoons of pear puree)
1/3 cup low sodium soy sauce
1/2  cup water
1 tablespoon white granulated sugar
1 tablespoon sesame oil + another 1-2 tablespoons when cooking
3 cloves garlic, minced
1 heaping teaspoon gochujang (Korean hot pepper paste)
2-3 green onions, diced
Sesame seeds

 

For the sesame seasoned cucumbers

1 large English cucumber or 4-5 Persian cucumbers; washed, thinly sliced and cut into triangles if desired
Pinch of salt + more if needed
1-2 teaspoons of low sodium soy sauce
1-2 cloves of garlic, minced
Sesame oil; to taste
Sesame seeds

 

For the spicy shredded radish

4 cups shredded Korean radish (or Daikon); shred with a mandolin slicer
1/2 tablespoon course sea salt
2 tablespoons red pepper powder
1 1/2 tablespoons brown rice vinegar or red wine vinegar
1 1/2 tablespoon white granulated sugar
1 tablespoon sesame seeds
1/2 tablespoon garlic; minced
1/4 teaspoon salt

 

For the sliders

8 toasted slider buns
Dijon mustard
Fresh greens or lettuce

DIRECTIONS

For the Bulgogi

Place sliced rib eye and sliced onions into a large bowl.
Using your Diamond Blender or food processor, place the pear chunks into the blender and puree for about 1 minute. Pour the puree into a separate medium-sized mixing bowl.  Add in the soy sauce, water, sugar, sesame oil, minced garlic and gochujang.
Mix until well combined and pour over the rib eye and onions. Make sure all of the rib eye is covered. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before cooking.
To pan fry, heat the sesame oil over medium-high heat and then place the marinated rib eye into your pan to cook; making sure all the meat is completely flat so each piece can cook thoroughly. Add in the onions as well if desired. Flip each piece of meat and cook for about 3-4 minutes on each side or until completely browned and cooked through.

 

For the sesame seasoned cucumbers

In a medium-sized bowl, mix the cucumbers with the salt, 1 teaspoon of soy sauce, the minced garlic and drizzle in about a teaspoon of sesame oil. Taste and add more sesame oil and soy sauce if needed. Sprinkle with sesame seeds and set aside.

 

For the spicy shredded radish

Using a mandolin, shred up all the radish and place into a bowl. Mix in ½ tablespoon of salt. Let sit for about 3 minutes. Rinse the shredded radish in cold water. Drain the water and place into a mixing bowl. Add in the rest of the ingredients for the seasoning and combine well until everything has blended well together. Taste and adjust vinegar, sugar and/or salt as needed.

 

For the sliders

Slice and toast each slider bun. Apply Dijon mustard on the bottom bun, top with fresh greens, bulgogi, the sesame seasoned cucumbers, spicy shredded radish and sprinkle on some sesame seeds. Top with the other bun and enjoy!

Bulgogi Sliders Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • What a great idea to do bulgogi on a slider!

  • Nancy

    Alice, I love that you used a pear in the marinade for the sweetness! Very cool. Thanks for all the step by step photos. I’m printing this out so that I can make the bulgogi. It’ll taste amazing on a giant bowl of rice!

  • I am a huge fan of bulgogi! It always blows me away, how much incredible flavor can come out of just a few simple ingredients. I love how you used the blender for this marinade! Makes a simple dish even easier to prepare. Gorgeous post!

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