Korean Beef Sliders with Spicy Mayo
These sliders are built around deeply caramelized, ultra-thin ribeye that soaks up a garlicky, gingery bulgogi marinade overnight, turning tender and intensely savory with just enough sweetness. The edges char slightly in the pan while the inside stays juicy, giving you that perfect contrast in every bite. Cool, crunchy pickled cucumbers bring a sharp, spicy snap, scallions add a fresh bite, and the spicy mayo melts into everything just enough to make it messy in the best way.
Servings: Four
INGREDIENTS
1 pound ribeye, shaved or sliced very thin, about 1/16 to 1/8 inch thick, against the grain
3 tablespoons tamari
1 tablespoon gochujang
1 tablespoon honey
2 teaspoons toasted sesame oil
3 cloves garlic, finely grated
1 tablespoon fresh ginger, finely grated
2 tablespoons Asian pear, grated
Spicy Mayo
1/2 cup mayonnaise
1 tablespoon gochujang
1 teaspoon rice vinegar
Pickled Cucumbers
2 Persian cucumbers, sliced into thicker rounds or half-moons
1/4 cup rice vinegar
1/4 cup water
1/2 tablespoon sugar
1/2 tablespoon salt
1 teaspoon chili garlic paste
1 tablespoon avocado oil
4 scallions, cut lengthwise
1 teaspoon toasted sesame oil
8 gluten-free slider buns
PREPARATION
Cook Slice beef: Place ribeye in the freezer for 20 to 30 minutes until firm. Slice shaved-thin, about 1/16 to 1/8 inch thick, against the grain. Or ask your butcher to do so.
Marinate overnight: In a bowl, whisk together tamari, gochujang, honey, sesame oil, garlic, ginger, and grated Asian pear. Add sliced beef, toss well, cover, and refrigerate overnight.
Make pickled cucumbers: In a medium bowl, combine rice vinegar, water, sugar, and salt. Add cucumbers, toss, and let sit 10 minutes. Drain well, then toss with chili garlic paste and set aside.
Prep scallions: Slice scallions lengthwise, place in ice water for 5 minutes, then drain well and toss with a very small amount of sesame oil and a pinch of salt.
Make spicy mayo: In a small bowl, stir together mayonnaise, gochujang, and rice vinegar until smooth, season with salt to taste, and refrigerate until ready to use.
Sear beef: Heat a large cast iron skillet over high heat until very hot, add avocado oil, then add beef in a single layer, working in batches. Cook undisturbed 1 to 2 minutes until deeply caramelized.
Plate: Lightly toast slider buns. Fill with beef, pickled cucumbers, and scallions, then spoon spicy mayo on top or serve on the side.
Notes:
Cook in batches so the beef sears and caramelizes instead of steaming.
