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Bulgogi Sliders With Scallion Salsa

5.0(709)

Here is a sandwich version of the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — and a taste of the sort of home cooking that can lead to more home cooking. It serves as a fragrant hamburger crusher, an elegant vanquisher of pizza. It is an enemy of takeout. I learned the recipe from Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan, where bulgogi “sliders” are a hallmark of the menu and by far the restaurant’s most popular dish. It’s been adapted for use in the home.

by Sam Sifton·published 2023-04-29

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KoreanDinner, Sandwiches, Main Course

Servings

6 servings

Total time

30 min

Calories / serving

1137 kcal

Ingredients (26)

serves

1 cup soy saucesoy-sauce
2 tablespoons sugarsugar
1 tablespoon peeled and grated garlicgarlic
1 tablespoon sesame oilsesame-oil
3 tablespoons sakesake
2 tablespoons mirinmirin
1 Asian pear, peeled, cored and puréed in a food processorasian-pear
1 small carrot peeled and sliced into juliennecarrot
1 medium white onion peeled and sliced into julienneonion
1 cup apple juiceapple-juice
2 pounds beef brisket, chilled slightly and sliced thinbrisket
1 cup mayonnaisemayonnaise
1 tablespoon soy saucesoy-sauce
3 tablespoons hot chili sauce, ideally Srirachachili-sauce
1/2 cup soy saucesoy-sauce
2 tablespoons waterwater
1/4 cup sugarsugar
2 tablespoons gochugaru (Korean red-pepper flakes)gochugaru
2 tablespoons grapeseed oilgrapeseed-oil
2 tablespoons sesame oilsesame-oil
3 tablespoons rice vinegarvinegar
2 tablespoons mirinmirin
1 tablespoon sesame seedssesame-seed
2 bunches scallions, cleaned, dried and sliced on the biasscallion
Unsalted butterbutter
6 soft hamburger buns

01In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
02Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
03When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
04Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
05Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing.

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Rich recipe — supports nutrition-aware planning.