Brisket Bulgogi Sliders With Kimchi Aïoli
Brisket Bulgogi Sliders With Kimchi Aïoli
These Korean-inspired sliders are popular with the beer served at 508 Gastrobrewery, a gastropub located in New York City. They were also featured at the 2012 Food Network New York City Wine & Food Festival at the Grand Tasting.
Servings
5
servings
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup kimchi purée
- 1 cup soy sauce
- 2 tablespoon sugar
- 1 tablespoon garlic
- 1 1/2 tablespoon sesame oil
- 2 tablespoon mirin
- 1 asian pear, peeled and pitted
- 1/2 medium-sized onion
- 1/2 cup apple juice
- 2 pound thinly sliced beef brisket
- 1 tablespoon peanut or canola oil
- mini hamburger buns
- sliced cucumber, for serving
- sliced jalapeño, for serving
Directions
- In a bowl, combine all of the ingredients until well incorporated.
- Purée the soy sauce, sugar, garlic, sesame oil, mirin, pear, onion, and apple juice in a blender until smooth. Pour over the brisket and let sit for 12-24 hours. Remove the meat from the marinade with tongs.
- Heat a sauté pan over medium heat. Add the canola or peanut oil and sauté the meat until cooked through. Place the meat on a bun of choice and garnish with sliced cucumber, slice of jalapeño, and a dollop of kimchi aïoli.