I'm one of those people who go to Superbowl parties for the food. Since I don't watch sports, it's really just a day for me to hang out with friends and eat junk food. Not a bad Sunday if I do say so myself. You'll find the typical chips and dips, tacos, and finger foods at our spreads but this year I wanted to put together a little special something. Wanting to still make a dish that was finger-food related, I chose to create Korean bbq beef sliders. These are not your typical sliders. With sauteed kimchi, fresh Asian pear, and quick-pickled radish, these are fancy fusion sliders done right!
Korean BBQ Beef Sliders
- 3 medium radish
- ½ tsp granulated sugar
- pinch of salt
- 2 tbsp rice vinegar
- 2 tbsp hot water
Scallion lime aioli
- ½ cup mayonnaise
- 4 scallions
- juice of ½ lime
- salt and pepper
- 1 lb ground beef
- ¼ cup grated onion
- 2 tsp garlic minced
- 1 tsp ginger minced
- 1 ½ tbsp soy sauce
- 2 tbsp brown sugar
- ½ tsp black pepper
- 1 tbsp oil
- 1 cup kimchi chopped
- 1 Asian pear peeled, quartered, thinly sliced
- 6 slider buns
- Make the quick-pickled radish. Thinly slice 3 medium radishes about 1/16 inch thick. Combine ½ tsp sugar with a pinch of salt, 2 tbsp rice vinegar, and 2 tbsp hot water, stirring until the sugar has dissolved. Add the sliced radish and let sit for 30 minutes.
- Prepare the scallion lime aioli. Blend together ½ cup mayonnaise with 4 scallions, and the juice of ½ lime until smooth. Season with salt and pepper. Set aside.
- Make the beef patties. Season 1 lb ground beef with ¼ cup grated onion, 2 tsp minced garlic, 1 tsp minced ginger, 1 ½ tbsp soy sauce, 2 tbsp brown sugar, and ½ tsp black pepper until well combined. Shape the beef into 6 patties, about ¼ cup each.
- Heat a grill or saute pan over medium-high heat. Add 1 tbsp oil and add 1 cup chopped kimchi. Cook until the kimchi has caramelized, about 4-5 minutes. Remove the kimchi and keep warm.
- Wipe the pan clean and cook the beef patties until the desired degree of doneness.
- Assemble the sliders. Toast the slider buns and stack the bottom bun with the beef patty, scallion lime aioli, sauteed kimchi, fresh Asian pear, and pickled radish. Serve warm.
**Helpful tips and common mistakes
There are several recipes for Korean bbq beef sliders but this one is particularly special because of all of the toppings. Sure you can season the beef, throw it on some buns, and call it a day. But the pickled radish, scallion lime aioli, sauteed kimchi, and Asian pear make the burgers so much better.
The beef patties are seasoned similar to how you would marinate bulgogi. It's a little sweet, as are most Korean meats.
Make the quick-pickled radish by dissolving sugar and salt in hot water and vinegar. You can make the radishes the day before as well as the sauteed kimchi.
For the pear, I would stick strictly to Asian pears. Asian pears have higher water content and are crispier than Bartlett or Anjou pears.
If you're making these sliders for a large party, make all of the toppings ahead of time. You can also sear the beef patties and reheat them in the oven later.
Sometimes you're unsure of how the flavors are going to work together but I knew these sliders were going to be a hit. The sweet patties with the salty kimchi, sour radish, savory aioli, and fresh pear are just meant to be. Are these my favorite sliders? It definitely ranks up there!
For more sandwich inspiration check out this coconut shrimp banh mi!