Korean Bulgogi Sliders
Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!
Korean Bulgogi Sliders
By Rina Oh
Servings: 4
Time: 2 hours
Ingredients
- Buns:
- ½ cup lukewarm water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 whole egg
- 1 tablespoon of vegetable oil
- 2 cups all purpose flour
- 2 teaspoons kosher salt
- Sliders:
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 teaspoon rice wine vinegar
- 2 scallions, sliced thinly
Directions
- Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
- Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
- Preheat oven to 350°F (180°C).
- Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
- Divide dough into 8 to 10 or smaller balls if desired.
- Bake in the oven for 12 to 15 minutes until golden brown.
- Combine all the ingredients for the sliders. Form mixture into small patties.
- Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
- Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.
Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.