Korean Beef Brisket Sliders (Bulgogi) with Sriracha Mayo and Scallion Salsa

To be perfectly honest, a member of the tasting panel discovered and this recipe that is absolutely the best, I made a few twits to make the ingredients a bit simpler. The beef is terrific by itself and the mayo really takes it up a notch. Let me know what you think.

Pairing – A sparkling Rose’ might work here but beer is more closely associated with Korean food so a hearty IPA is probably best

Korean Beef Brisket Sliders (Bulgogi) with Sriracha Mayo and Scallion Salsa

Servings: Makes 6-10 servings depending on size of bun


  • For the brisket For the brisket – advanced prep required –overnight marinate
  • 1 cup / soy sauce
  • 2 tablespoons / sugar
  • 1 tablespoon / peeled and grated garlic
  • 1 tablespoon / sesame oil
  • 3 tablespoons / sake or dry white wine
  • 2 tablespoons / mirin
  • 1 Asian pear, peeled, cored, and pureed in a food processor
  • 1 small / carrot peeled and sliced into julienne
  • 1 medium / white onion peeled and sliced into julienne
  • 1 cup / apple juice
  • 2 pounds / beef brisket, chilled slighty and sliced thin
  • For the spicy mayonnaise
  • 1 cup / mayonnaise
  • 1 tablespoon / soy sauce
  • 3 tablespoons / hot chili sauce, ideally Sriracha
  • For the scallion salsa
  • 1/2 cup / soy sauce
  • 2 tablespoons / water
  • 1/4 cup / sugar
  • 2 tablespoons / grapeseed oil
  • 2 tablespoons / sesame oil
  • 3 tablespoons / rice vinegar
  • 2 tablespoons / mirin
  • 1 tablespoon / sesame seeds
  • 2 bunches / scallions, cleaned, dried and sliced on the bias
  • unsalted butter
  • 6 soft slider size hamburger buns, with sesame seeds if possible


  1. In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake/wine, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight.
  2. Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
  3. When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
  4. Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
  5. Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with brisket. Add a large pinch of scallions on top of each burger and drizzle with the dressing.

Cuisine: Korean