Korean Barbecue Sliders and Tempura Onion Rings
I was visiting an Asian market and was inspired by the many cuts of beef they had for Korean Barbecue. This particular market sold pre-cut thinly sliced beef making this recipe super easy. If you do not have access to a market that has this, you can always ask your butcher to prepare this for you. These are so tender and juicy, you will want at least 2 sliders per person.
Korean Barbecue Sliders
1 Pound thinly sliced beef steak (I used beef round)
2 Cups of low salt soy sauce
2 Tablespoons agave nectar plus more for drizzling
4 Tablespoons of sesame oil
1 Cup brown sugar
3 Tablespoons ground hot red chili paste
2 Tablespoons rice wine vinegar
2 Cloves of garlic
6 Green onions, chopped
2 Tablespoons white sesame seeds
8 Slider rolls
4 Tablespoons unsalted butter, room temperature
Add soy sauce, agave nectar, sesame oil, brown sugar, red chili and rice vinegar to a bowl. Whisk until incorporated. Pour half the mixture over the beef, setting aside the remaining sauce, cover and refrigerate. Add green onion and sesame seeds to the beef mixture. Cover and refrigerate for 3 to 24 hours. When ready to eat pour remaining sauce into pan and simmer to reduce by half. Cut rolls in half and spread a scant amount of butter on each side. Place on a foil lined cookie sheet. Heat oven to broil and brown buns slightly.
Heat a dry skillet to smoking hot. Use tongs to pick up the beef, shaking off excess liquid. Brown beef, stirring constantly until done, about 3-5 minutes. Place several strips of beef on bottom bun, drizzle with a bit more agave nectar and top with the other half of the bun. Serve remaining barbecue sauce on the side for drizzling over the sliders and the onion rings.
Serves 4
Onion Rings
1 Large yellow onion
Tempura batter mix
Cold club soda
Canola or Corn oil for frying
Heat oven to warm. Create batter according to package and substitute club soda for cold water. Heat oil to 350 degrees. Dip rings in batter shaking off excess. Working in batches fry rings, turning once, until slightly golden (they will not brown). Drain in a single layer on paper towels and place in the warm oven for at least another 10 minutes. The oven will crisp up the rings even more and can be in the oven for up to 1 hour. Serve with sliders and drizzle with barbecue sauce
Korean Barbecue Sliders
1 Pound thinly sliced beef steak (I used beef round)
2 Cups of low salt soy sauce
2 Tablespoons agave nectar plus more for drizzling
4 Tablespoons of sesame oil
1 Cup brown sugar
3 Tablespoons ground hot red chili paste
2 Tablespoons rice wine vinegar
2 Cloves of garlic
6 Green onions, chopped
2 Tablespoons white sesame seeds
8 Slider rolls
4 Tablespoons unsalted butter, room temperature
Add soy sauce, agave nectar, sesame oil, brown sugar, red chili and rice vinegar to a bowl. Whisk until incorporated. Pour half the mixture over the beef, setting aside the remaining sauce, cover and refrigerate. Add green onion and sesame seeds to the beef mixture. Cover and refrigerate for 3 to 24 hours. When ready to eat pour remaining sauce into pan and simmer to reduce by half. Cut rolls in half and spread a scant amount of butter on each side. Place on a foil lined cookie sheet. Heat oven to broil and brown buns slightly.
Heat a dry skillet to smoking hot. Use tongs to pick up the beef, shaking off excess liquid. Brown beef, stirring constantly until done, about 3-5 minutes. Place several strips of beef on bottom bun, drizzle with a bit more agave nectar and top with the other half of the bun. Serve remaining barbecue sauce on the side for drizzling over the sliders and the onion rings.
Serves 4
Onion Rings
1 Large yellow onion
Tempura batter mix
Cold club soda
Canola or Corn oil for frying
Heat oven to warm. Create batter according to package and substitute club soda for cold water. Heat oil to 350 degrees. Dip rings in batter shaking off excess. Working in batches fry rings, turning once, until slightly golden (they will not brown). Drain in a single layer on paper towels and place in the warm oven for at least another 10 minutes. The oven will crisp up the rings even more and can be in the oven for up to 1 hour. Serve with sliders and drizzle with barbecue sauce
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