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Brisket Bulgogi Sliders with Kimchi Aïoli

Staff Writer
Brisket Bulgogi Sliders with Kimchi Aïoli
Will Budiaman

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.

Ingredients

For the kimchi aïoli

  • 1/2 Cup mayonnaise
  • 1/4 Cup kimchi purée

For the marinade and sliders

  • 1 Cup soy sauce
  • 2 Tablespoons sugar
  • 1 Tablespoon garlic
  • 1 1/2 Tablespoon sesame oil
  • 2 Tablespoons mirin
  • 1 Asian pear, peeled and pitted
  • 1/2 medium-sized onion
  • 1/2 Cup apple juice
  • 2 Pounds thinly sliced beef brisket
  • 1 Tablespoon peanut or canola oil
  • Mini hamburger buns
  • Sliced cucumber, for serving
  • Sliced jalapeño, for serving

Directions

For the kimchi aïoli

In a bowl, combine all of the ingredients until well incorporated.

For the marinade and sliders

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.