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Pickled Cucumbers

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. Slice steak into thin slices holding knife at an angle and ensuring to slice against the grain of the steak.

  6. 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.

  7. Enjoy!


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