Wednesday, April 6, 2011

Korean BBQ Sliders

I loved the Korean BBQ ribs I made a while back, the sauce is fantastic.

I also recently was reading an article about the many variations of shaved beef, a way to extend cuts of meat to many more servings.

What if I combine the two? What about sliders - little savory two-bite treats?

The grocery store had beef two for one sale.  Two bottom round roasts later, and I was ready to give it a try.

I put the beef in the freezer to firm it up. Meanwhile I whipped up another batch of the BBQ Sauce. This is going to be a stapble for me I know it, but since I haven't got it memorized, here is the recipe again.

Marinade Ingredients:
3/4 cup soy sauce
3/4 cup white sugar
3/4 teaspoon ground black pepper
3-4 cloves garlic, chopped
2-3 green onions, chopped
4-1/2 teaspoons Asian (toasted) sesame oil
3/4 teaspoon sesame seeds

Make the marinade:
Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.
Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Set aside

Remove the beef from the freezer, it need not be frozen solid, just very firm. Trim the fat.

Slice very thin against the grain, I used my meat slicer, it does a much better job than I could with a knife.

Marinate the beef in the BBQ sauce for minimum 2 hours or overnight.

Grill on hot outdoor grill for 2-4 minutes, it will not take long, the beef is so thin.

Mound some up on small dinner rolls, these are topped (left to right) with candied jalapenos, quick Kimchi, and grilled green onions respectively.

These are fantastic! Savory, sweet, the crunchy toppings. Definately party food!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. We use the same technique with semi-frozen meat to enable ultra-thin slicing. We often cook meat like this on our table-top grill. Not keen on kimchi though! :(

  2. It is an effective technique Mark.

    This Kimchee is more like a pickle and for those who like it, the sour crunchy cabbage is a nice counterpoint to the sweet and meltingly tender beef. You could do a slaw and get the same textural contrast.

  3. David this looks great - but not as great as your new design! I'm WOW'd by the update - really, its spectacular.

    Excellent work.... and hey... have any of that pate left? I love it for breakfast

  4. Thanks OFG! I like the new design too - much brighter and lighter. - I like pate on toast with shaved onions and grainy mustard - for breakfast!


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