Brisket Bulgogi Sliders with Kimchi Aïoli

Staff Writer
Brisket Bulgogi Sliders with Kimchi Aïoli
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.

Deliver 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


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. 

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.