Bulgogi Sliders With Scallion Salsa

Recipe from Hooni Kim

Adapted by Sam Sifton

Published April 29, 2023

Bulgogi Sliders With Scallion Salsa
Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: Angharad Bailey.
Total Time
30 minutes, plus overnight refrigeration
Rating
5(695)
Comments
Read comments

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. —Sam Sifton

Featured in: The Bulgogi Slider Is a Delicious Curveball

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 servings

    For the Bulgogi

    • 1cup soy sauce
    • 2tablespoons sugar
    • 1tablespoon peeled and grated garlic
    • 1tablespoon sesame oil
    • 3tablespoons sake
    • 2tablespoons mirin
    • 1Asian pear, peeled, cored and puréed in a food processor
    • 1small carrot peeled and sliced into julienne
    • 1medium white onion peeled and sliced into julienne
    • 1cup apple juice
    • 2pounds beef brisket, chilled slightly and sliced thin

    For the Spicy Mayonnaise

    • 1cup mayonnaise
    • 1tablespoon soy sauce
    • 3tablespoons hot chili sauce, ideally Sriracha

    For the Scallion Salsa

    • ½cup soy sauce
    • 2tablespoons water
    • ¼cup sugar
    • 2tablespoons gochugaru (Korean red-pepper flakes)
    • 2tablespoons grapeseed oil
    • 2tablespoons sesame oil
    • 3tablespoons rice vinegar
    • 2tablespoons mirin
    • 1tablespoon sesame seeds
    • 2bunches scallions, cleaned, dried and sliced on the bias
    • Unsalted butter
    • 6soft hamburger buns
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1137 calories; 83 grams fat; 23 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 27 grams polyunsaturated fat; 55 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 38 grams protein; 4381 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In 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.

  2. Step 2

    Meanwhile, 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.

  3. Step 3

    When 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.

  4. Step 4

    Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

  5. Step 5

    Toast 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
695 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Chilewheel

With good food, as with so many worthwhile objectives in life, the same maxim applies: if you're not willing to do what it takes, then no one can help you, and you can't complain when nothing happens. I live in a small town, away from a major city, and every ingredient in this recipe is available at both of our local markets. Of course, I've been known to drive 50 miles for a good sandwich..

Jacki

Delicious! I would suggest maybe letting the meat drain in a colander as there was no way the meat was ever going to crisp in all that liquid. The cucumbers are a must here- the tartness balances the overall sweetness of the marinade and sauce.

For those who harp on the calorie count: look at the ingredients, figure out how to make it work for you, tell us the tweaks. All the mayo will not get used. Skip some oil. It is so tiresome to constantly read comments about calorie heavy recipes.

Sue

I would recommend using a quarter cup of sprite or 7up in the marinade to tenderize the meat. That's a Korean secret that my grandmother and mom always used - also be sure to let the meat marinade for as long as possible - at least 6 hours if not overnight.

WillKS

The marinade is a bit of work but well worth it. The flavor of the meat is outstanding. As good as the best I had when I lived in Korea. I recommend using sirloin; I used Picanha steak (rump cap/ sirloin cap/culotte). For the spicy mayo, used Gochujang and sesame oil with the soy sauce. Scallion salsa also worthy. Served over Claire Saffitz's All-Purpose Enriched Bread (also work but well worth it). Made the Cucumber Kimchi; a great accompaniment. Will do this again for delight and to impress.

Erica

I made this with a small brisket from my meat share, and my slicing wasn't sufficiently skilled to get the paper-thin slices that are necessary to ensure tender bites. Next time, I'll buy pre-cut thin-sliced meat from the Korean grocery store. All that said -- even though the meat was chewy, this was absolutely to die for. I was so excited for the leftovers all week. The spicy mayo and bulgogi sauce both make more than you need. If you're not a sauce fiend like me, halve both.

Mary A

Hello, I see the note about cucumbers being a must, but I don't see cucumbers in the recipe.

Private comments are only visible to you.

Credits

Adapted from Hooni Kim, Danji restaurant, New York

Recipe Tags

or to save this recipe.