Tuesday, 29 January 2013

• Bulgogi Sliders

  This is a guest post by Kirbie's Cravings.

  
  

  Continuing on my Super Bowl recipe ideas, over the last several months I’ve made these bulgogi sliders quite a few times and people always seem to enjoy them.

  Bulgogi sliders, made with Korean-style marinated meat, have been really popular at Korean fusion restaurants but they are easy to replicate at home too.  I love the small size and bold flavors, making it a perfect Super Bowl appetizer that isn’t your typical Game Day food.

  They are super easy to assemble and DH has gotten quite good at helping me assemble them. We usually make them an hour before whatever event we’re going to. I actually came up with my version as a recipe I developed for King Hawaiian as their Honey Wheat Rolls and Original Sweet Rolls are the perfect texture, taste and size for these sliders. You can view the full recipe on King Hawaiian’s website.
  
  Ingredients
  

  1 lb Beef bulgogi (you can also use pork or chicken. I usually buy the thin slices of marinated boneless beef rib eye)

  2-3 Green Onions

  16 KING'S HAWAIIAN Honey Wheat Dinner Rolls

  2 tsp Sriracha

  1/2 cup Mayonnaise

  
  Directions
  Step 1: Cook bulgogi meat on stove or grill until done. Slice the meat into small strips for ease of eating in the slider. (Basically you want the meat strips small enough so that when you bite in, the entire wad of meat does not come out of your slider).

   

  Step 2: Slice onions lengthwise into small thin strands, as thin as possible. You should end up with about 32 strands. Set aside onions. In a small bowl mix the mayonnaise and sriracha sauce until thoroughly combined.

   

  Step 3: Slice KING’S HAWAIIAN Honey Wheat Dinner Rolls in half. Place a few spoonfuls of bulgogi meat onto bottom half of bread rolls. Add a dollop of sriracha mayonnaise and top with 2 strands of green onions. Place top half of rolls over the sandwiches and serve warm.
  
  Do you like bulgogi? What do you prepare for the Super Bowl?

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