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Flavorful Korean BBQ Beef Sliders Recipe with Easy Tangy Kimchi Slaw

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These Korean BBQ Beef Sliders with Tangy Kimchi Slaw are quick, flavorful, and perfect for casual dinners or entertaining. The sweet-savory beef pairs perfectly with a crunchy, spicy kimchi slaw for a delicious bite-sized treat.

Ingredients

Scale
  • 1 lb (450 g) thinly sliced beef (flank steak or sirloin works best)
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp gochujang (optional)
  • 1 tsp rice vinegar
  • 1 cup (150 g) kimchi, chopped
  • 2 cups (150 g) shredded cabbage (green or napa cabbage)
  • 1 small carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 2 tbsp mayonnaise (vegan mayo optional)
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup (optional)
  • 8 slider buns (mini brioche buns recommended)
  • Sesame seeds (optional, for garnish)
  • Chopped fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Korean BBQ marinade by whisking together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar until sugar dissolves (about 3 minutes).
  2. Add the thinly sliced beef to the marinade, toss to coat well, and let sit for at least 15 minutes at room temperature or up to 1 hour in the fridge.
  3. While the beef marinates, chop kimchi and shred cabbage and carrot. Combine kimchi, cabbage, carrot, and green onions in a large bowl.
  4. Whisk together mayonnaise, rice vinegar, and honey (if using) in a small bowl. Pour over kimchi mixture and toss well. Refrigerate until serving.
  5. Heat a large skillet over medium-high heat. Add beef slices in a single layer and sear about 2 minutes per side until browned and cooked through. Cook in batches if needed (about 10 minutes total).
  6. Toast slider buns cut side down in the same or separate pan for 1-2 minutes until golden and slightly crisp.
  7. Assemble sliders by placing a generous portion of beef on each bun bottom, topping with kimchi slaw, and sprinkling sesame seeds and cilantro if desired. Cover with bun tops.
  8. Serve immediately while beef is warm and slaw is crunchy.

Notes

Partially freeze beef for easier thin slicing. Marinate at room temperature for at least 15 minutes for best flavor. Cook beef in batches to avoid overcrowding and ensure proper sear. Make kimchi slaw a few hours ahead for flavors to meld but add dressing close to serving to keep crunch. Substitute gochujang with sriracha and miso paste if unavailable. Use tamari or coconut aminos for gluten-free version. Toast buns to prevent sogginess.

Nutrition

Keywords: Korean BBQ, sliders, beef sliders, kimchi slaw, quick dinner, easy recipe, Korean cuisine, tangy slaw, party food

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