Korean BBQ Beef Sliders

Step up your slider game with these mouthwatering Korean BBQ beef sliders. Tender juicy beef patties are topped with sweet Asian pear, sauteed kimchi, and pickled radish for one flavorful bite!

Jump to:

• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Recipe
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• Serving suggestions

Watch how to make this

@cherryonmysundae

Korean BBQ beef sliders recipe link in bio #recipesforyou #easyrecipes #lunchtime #koreanfood

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Ingredients

• Ground beef: To stay true to Korean BBQ, I used ground beef for the patties.
• Brown sugar: Used to sweeten the burger patties, working with the soy sauce to season the beef.
• Soy sauce: Seasons the ground beef, adding salt and umami flavor.
• Kimchi: Kimchi is a traditional Korean side dish made from fermented cabbage, seasoned with chili pepper, garlic, ginger, and other spices. You can find kimchi in most Asian markets.
• Radish: I used cherry belle radish for the pickled radish, but you can also use breakfast radish, watermelon radish, or even daikon radish. The pickled radish adds a tangy and crunchy element to the burgers. If you dislike radish, substitute it with cucumber.
• Asian pear: The crisp pear adds a refreshing component to the sliders. These pears are less tart than European pears with a higher water content, resulting in a juicier pear.
• Slider buns: Use dinner rolls or Hawaiian sweet rolls for the slider buns.

Substitutions and variations

• Gluten-free: Use your favorite gluten-free buns and substitute soy sauce with gluten-free tamari. Also, make sure the kimchi you're using is gluten-free.
• Protein: You can substitute it with ground turkey, chicken, pork, or even a plant-based ground meat alternative for a vegetarian option.

Recipe

Step-by-step instructions

Step 1: Make toppings

Let's start by making the item that takes the longest, the pickled radish. It takes the longest because it needs to sit in the brine for at least 30 minutes, but it's easy to prepare.

Combine sugar and salt with rice vinegar and boiling water, stirring until the salt and sugar dissolve. If you don't have rice vinegar, you can use white distilled vinegar, but the radish will be more tart.

Next, prepare the scallion lime aioli. Puree the ingredients in a blender, including mayonnaise, chopped scallions, lime juice, salt, and pepper, until smooth.

You can make the radishes and scallion lime aioli the day before; in fact, they'll taste better if left to pickle overnight.

Step 2: Season beef

Now let's move on to the burgers. The beef patties are seasoned similarly to how you would marinate bulgogi, a popular Korean marinated beef dish. It's a little sweet, as are most Korean meats.

Combine ground beef with grated onion, brown sugar, soy sauce, black pepper, ginger, and garlic until well combined. You can also switch up the ground beef and use any other type of ground meat or a combination of meats.

At this point, you can let the meat sit to marinate or shape the patties and cook immediately.

Step 3: Cook burgers

Divide the beef mixture into 8 patties, about ¼ cup each. Shape each portion into a flat disc, slightly larger than the size of the slider buns. The beef will shrink as it cooks, so it's important to shape it slightly larger.

Heat oil in a large saute pan over medium-high heat and saute the chopped kimchi.

Kimchi is delicious already, but when you saute it, the pickled cabbage caramelizes and takes on a great depth of flavor. The raw intensity dulls, and the kimchi becomes more savory. It's a wonderful pairing with Korean BBQ.

Remove the sauteed kimchi and wipe the pan clean. Then, lay the patties in an even layer in the same pan, giving them plenty of space in between. Continue to cook the patties until your desired degree of doneness.

Feel free to cook the patties on the grill for a smoky touch.

Step 4: Assemble sliders

Now that all the components are ready, it's time to put the sliders together. Toast the slider buns and top the bottom bun with scallion lime aioli, beef patty, thinly sliced Asian pear, sauteed kimchi, pickled radish, and extra scallion aioli.

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 if the flavors are going to work together, but I knew these Korean BBQ beef sliders were going to be a hit. The juicy patties with salty kimchi, sour radish, herby aioli, and fresh pear are just meant to be. It's like enjoying Korean BBQ but in sandwich form!

For another fantastic sandwich, check out this spicy BLTA grinder sandwich, Korean sloppy joes, and Italian turkey burgers!

Make-ahead and storage

• Make-ahead: The scallion lime aioli, sauteed kimchi, and pickled radish can be prepared the day before. You can also season the beef and form the patties ahead of time.
• Store: Keep leftover sliders in an airtight container in the refridgerator for up to 3 days. If possible, store the toppings in separate containers.

Frequently asked questions

Serving suggestions

Looking for dishes to serve with these sliders? Try these: