Beef Bulgogi Sliders

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Main Ingredient: Beef
Menu Part: Sandwich/Wrap
Cuisine Type: Asian
Serves: 40 portions

When Molly Cunningham, executive chef for Flik International at Cleary, Gottlieb, Steen and Hamilton in New York, wanted to satisfy customer demand for diverse cuisine, she looked to her Korean background and love of Asian cuisine and developed these beef bulgogi sliders. 


15 lb. ground beef
1⁄3 cup white sesame seeds
2 tbsp. chopped garlic
1 onion, minced
1⁄2 cup low-sodium soy sauce
1⁄4 cup toasted sesame oil
1⁄4 cup chopped scallions
1 Asian pear, peeled, grated
1 Fuji apple, grated
2 tbsp. chopped ginger
Salt and pepper to taste
120 2-in. slider rolls (potato or brioche)

Korean Barbecue Sauce
Yield: 1 gallon

1 cup minced ginger root
2 tbsp. peeled, chopped garlic cloves
1 lb. diced onions
2 tbsp. canola oil
2 oz. low-sodium beef base
1 cup apple juice
2 cups low-sodium soy sauce
1⁄4 cup granulated sugar
3 cups red wine vinegar
1 cup mirin
40 oz. ketchup
1 cup hoisin sauce
1⁄2 cup Sriracha
1 cup Korean chili paste
2 tbsp. black pepper
2 tbsp. kosher salt
1 cup chopped scallions


1. Combine all slider ingredients together. Season with salt and pepper to taste.

2. Form 2-ounce burger sliders. Hold cold for service.

3. For barbecue sauce: Sweat ginger, garlic and onions with canola oil until translucent. Add beef base, apple juice, soy sauce, sugar, vinegar, mirin, ketchup, hoisin, Sriracha and Korean chili paste. Simmer for 20 minutes. Add black pepper and salt. Adjust seasoning. Finish with chopped scallions. 

4. For service, grill three beef sliders per order and glaze with barbecue sauce. Cook until desired temperature, or until 165°F.

5. Place slider on bun and top with pickled cucumber relish. Offer accompanying dipping sauce and pickled salads if desired.