EASY BACHAN’S BULGOGI RIB-EYE SLIDERS
Posted by Bachans Admin on

Directions
RECIPE BY @THE_ROYBAL_SUPPERCLUB
Pickled Cucumbers
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I prefer to sous vide my steaks. If you also sous vide, set your immersion circulator to 132 degrees and cook for 3 hours. Then pat dry, drizzle with oil and season with salt and pepper, and sear on hottest possible grill for 30-45 seconds per side.
If not cooking the steaks via sous vide—liberally season the steaks with salt and pepper. Place on grill set to highest heat and sear for 1 min. Turn steaks 90 degrees and sear for additional 1 minute. Flip steaks and repeat. Then lower heat (if using gas) and place on indirect heat for 4-8 minutes, depending on thickness. Let rest and continue.
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Brush top and bottom of buns with olive oil and grill for 1-2 minutes. Watch closely as they can burn quickly on high heat.
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Use a mandolin on thinnest setting to slice cucumber into thin slices. If not using a mandolin, use a sharp knife to carefully slice cucumber in thin slices.
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In a food processor, combine the Bachan’s, pear, gochujang, garlic clove, ginger and green onion. Puree very well until smooth. Place on stove top and heat on medium-low until warmed through (no need to reduce).
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Slice steak into thin slices holding knife at an angle and ensuring to slice against the grain of the steak.
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Spread aioli (or mayo) on slider buns and place a good amount of sliced steak on each. Pour about 1 tbsp. of the Bachan’s Bulgogi that’s on the stovetop over the steak on each slider. Top with kimchi, green onion and cucumber.
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Enjoy!
ingredients
2 boneless Rib-Eye steaks
6 slider buns (I use pretzel buns)
½ cup kimchi
Red pepper aioli (or mayo)
1 cucumber
1/2 Cup Bachan’s Japanese BBQ sauce
1/2 pear, peeled and roughly chopped
1 tbsp. gochujang
1 garlic clove
1 tsp. grated ginger
1 tsp. sliced green onion