Bulgogi Sliders With Scallion Salsa Recipe (2024)

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..

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.

I cooked the brisket, with all the Bulgogi ingredients listed, in my slow cooker for 4 hours on high and it was amazing. Also, I highly recommend making the Light Brioche Buns, by Jane Sigal if you have the time!

If you have access to a Korean grocery store, such as HMart (ours is an hour away), you can also buy the bulgogi meat (they use ribeye) already prepared. Then it is already tenderized, sliced razor thin, and marinated, and it costs about $5 a pound. I just added the carrot and onion to it.

For my vegetarian household, I substituted seitan for the brisket, and used a bit of sesame oil for browning it. Everything else as specified in the recipe... The results were fabulous, and got even better after the leftovers sat in the fridge for a few days, seeping in the pleasantly warm flavors. Our new favorite!

Is the brisket pre-cooked?

I used flank steak b/c the Wegman's I went to had gigantic briskets & I was only cooking for my husband & me. I half-froze it, sliced it very thinly against the grain, then marinated it according to recipe. Used fat-free plain Greek yogurt w/ a dollop of mayo, the soy sauce & Sriracha. Added a packaged salad mix of shredded red cabbage, green cabbage, brussels sprouts, etc. to the scallion salsa, creating a 'slaw' effect. Fast and easy recipe that was very good.

Put the whole piece of brisket in the freezer for an hour or so, making it quite firm. It will make slicing it thin much easier.

Brisket is a cut of beef. It is raw. The recipe states to chill it, and then slice it when cold. In step 3 you cook the meat. I don't think it's unclear from the recipe.

I have to disagree with Sue -- In Korean cooking, "sesame oil" always means toasted. We don't use regular (untoasted) sesame oil. If not clearly labeled, the most obvious way to tell them apart is by color: Toasted sesame oil is dark brown, and regular sesame oil is vegetable-oil colored.

Some people find exploring new markets and ingredients fun!

Made it with brisket after all. No problem slicing thin enough when slightly frozen. But brisket isn't a great choice for this - too tough and dry when seared over high heat. Love the flavors of the marinade, salsa and mayo, and will certainly do this again using boneless sirloin or rib steak (which isn't much different in price anyway). I used Aleppo pepper flakes instead of gochugaru; OK substitute but maybe not quite enough heat.

The Asian pear is the tenderizer. Could also use a kiwi.

Why brisket though? 24 hrs marinated and still tough. Also: way too salty. Otherwise the flavors were excellent, made with the cucumber kimchi as suggested. Didn’t butter the buns, they get spicy Mayo on them anyway.

The flavors in this recipe are amazing. However, beef brisket is a poor choice for meat. I froze slightly, sliced thin and marinated for 24 hours. It was still tough. I’ll make it again but definitely not with brisket.

DO NOT USE BRISKET. IF YOU COOK THIS, USE A MORE TENDER CUT OF MEAT. Total dud for my family. Nobody wanted to eat the final product because the brisket was too tough, so the dogs were the only winners. I was actually worried about this. Normally, brisket is slow-cooked for hours to break down the meat. Flash cooking just does not break down the meat enough.

Very tasty, but the brisket that I used was extremely tough, even when thinly cut and marinated according to the recipe. Next time I will use a more tender cut of beef.

These were amazing…sooo good. Went to the Korean grocery store where they had thin cut beef slices (sirloin) which made everything easy! Given how thin they were they cooked in a flash so since everything was made in advance, dinner was quick on the table. Don’t skip the cucumbers - the acidity was great for the meat.

My take on sesame oil, is you use untoasted if your heat is on for long periods (which will toast it), and toasted if you’re drizzling over a finished product. Cooking toasted sesame oil, especially in a wok, gives it a burnt taste (IMO). Any other opinions?

Unfortunately I didn't understand how necessary it was to chill the meat in the freezer before cutting it. I don't think Brisket is the right cut of meat for this recipe. Flavor is excellent.

Excellent. Had small dinner party and everyone raved. I overdid by putting Mayo both sides of the buns and would keep to one going forward but this is on my rotation for sure!

Loved this. Wegmans didn’t have brisket or Asian pears when I did my shop. Bought sirloin instead and it came out well (froze it briefly to slice thin). I used a Bartlet pear, and it chopped rather thanpureed in the food processor. The meat was tender so I guess it worked ok? I also put the meat mixture over a colander to drain, and it seemed to help crisp the edges. As others have said, the meat gives up more liquid in cooking. When I make again, I’ll halve both sauces—a lot went to waste.

Out of cheapness and laziness regular crushed red peppers like you put on a frozen pizza for the korean ones. Still delicious, saved a trip. I cooked mine in the crockpot on low for 7 hours. Even my very picky friend who hates onions was happy to pick around them and loved the flavor. I'm excited for my lunch leftovers!

I substituted the mayo sauce for chopped jalapeños and avocado.

Getting the meat thin enough is really important. I did not, and the meat came out in every bite of the sandwich. I might try this as a burger instead by mixing a smaller amount of marinade with ground beef.

I made a napa cabbage slaw using the "salsa" ingredients. Balanced the meatiness and fattiness of everything so well.

I used flank steak, omitted the added sugar in the marinade, and replaced the mirin with Chinese rice wine. Marinated overnight. It was still plenty sweet, but not cloying. The meat was tender and tasted wonderful. Even drained in a colander, the beef still released a lot of liquid and didn't really crisp in the skillet, but honestly that was nice on toasted potato rolls.

Saw that Billie did a slow cooker version, so I'm just wondering if it wouldn't also work to cook it in a traditional Dutch oven, stove-top and/or oven. Anyone have any experience with that?