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Korean Bulgogi Sliders

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!

Korean Bulgogi Sliders

By Rina Oh

Servings: 4

Time: 2 hours


  • Buns:
  • ½ cup lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 whole egg
  • 1 tablespoon of vegetable oil
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • Sliders:
  • 1 pound ground beef
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon rice wine vinegar
  • 2 scallions, sliced thinly


  1. Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
  2. Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
  3. Preheat oven to 350°F (180°C).
  4. Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
  5. Divide dough into 8 to 10 or smaller balls if desired.
  6. Bake in the oven for 12 to 15 minutes until golden brown.
  7. Combine all the ingredients for the sliders. Form mixture into small patties.
  8. Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
  9. Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.

Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.

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