Forget Asian tacos. Asian burgers are all the rage these days. Danji’s Hooni Kim gets in on the craze with what he calls bulgogi for beginners: the Brisket Bulgogi Slider. He shares the recipe with us here.
“The bulgogi slider was my way of introducing the unique and distinct Korean flavors of the traditional bulgogi dish to people who weren’t yet familiar,” Kim says. “It incorporates the authentic flavors of bulgogi together with a cucumber kimchi and puts it in between a slider bun very familiar to all Americans. I thought if it looked less exotic more people might try it.”
Brisket Bulgogi Sliders by Hooni Kim
For the spicy mayo:
1 cup mayo
3 tablespoons Sriracha
In a bowl, combine the ingredients until well incorporated.
For the bulgogi:
2 pounds thinly sliced beef brisket
1 cup soy sauce
2 tablespoons sugar
1 tablespoon grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin sauce
1 Asian pear, peeled, pitted and pureed in a food processor
1 small carrot, julienned
1 medium onion, julienned
1/2 cup apple juice
12 slider buns
1 bunch scallions, sliced thin on a bias
In a bowl, combine all the ingredients except the buns, butter, and scallions. Leave the mixture covered and refrigerated overnight. Wash sliced scallions in cold water, pat dry, and store in the refrigerator between damp paper towels overnight.
In a pan over medium heat, cook the bulgogi until brown. Slice, butter, and toast the slider buns in an oven or toaster oven until lightly toasted. To serve, spread each bun with a healthy smear of spicy mayo, pile with bulgogi, and top with scallions.