Gochujang Sliders* Recipe

Prepare aromatics

Mince the garlic cloves and finely grate the fresh ginger. Thinly slice the 2 green onion stalks, using both white and green parts. Place aromatics in a medium bowl.

Add the ground beef to the bowl with the aromatics. Add gochujang (2 tbs), soy sauce (1 tbs), sesame oil (1 tsp), granulated sugar (1 tsp), salt (1 tsp), black pepper (1/2 tsp), and the egg. Mix gently with your hands or a spoon until just combined — avoid overworking to keep patties tender.

Sprinkle the panko breadcrumbs (1/2 cup) over the mixture and fold in just until incorporated. The mixture should hold together but still be soft. If mixture feels too wet, add up to 2 tbs more panko.

Divide the mixture into 8 equal portions (about 2 oz each). Form into small, slightly wider-than-bun patties, making a small shallow indentation in the center of each patty to prevent puffing while cooking.

Heat a large skillet or cast-iron pan over medium-high heat. Add neutral oil (1 tbs) and swirl to coat. When shimmering, add patties in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side until a deep brown crust forms and internal temperature reaches 160°F (71°C). Resist pressing down on patties while cooking.

Transfer cooked patties to a plate and tent loosely with foil to rest while you make pickles and butter. Wipe the pan if there is heavy residue.

In a small bowl, combine softened unsalted butter (3 tbs) with gochujang (1 tsp), honey (1 tsp), lemon juice (1/2 tsp) and a pinch of salt (1/8 tsp). Mix with a fork until fully blended and smooth. Taste and adjust sweetness or heat: add a little more honey for sweetness or a touch more gochujang for heat.

Place the thinly sliced cucumber in a bowl or shallow container. In a separate small bowl whisk together rice vinegar (3 tbs), water (2 tbs), sugar (1 tsp), salt (1/4 tsp), and red pepper flakes (1/4 tsp, optional) until sugar and salt dissolve.

Pour the pickling liquid over the cucumber slices, toss to coat, and let sit at room temperature for at least 10 minutes (up to 30 minutes) to soften and pickle slightly. For a faster chill, refrigerate for 10 minutes. Drain before assembling if there is excess liquid.

Toast the slider buns: split buns and lightly butter or brush with a bit of the gochujang butter. Toast cut side down in a clean skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 teaspoon of mayonnaise on the bottom half of each bun. If using kimchi, spoon about 1 tablespoon of chopped kimchi onto the mayo (place a paper towel under to drain excess liquid first).

Place a warm gochujang beef patty on each bun bottom. Top each patty with a small dollop (about 1/2 teaspoon) of gochujang butter so it melts over the patty.

Top with 2–3 quick-pickled cucumber slices, a sprinkle of toasted sesame seeds, and sliced green onion. Add the top bun and serve immediately.

Serve suggestion: accompany with extra gochujang mayonnaise (mix 2 tbs mayo with 1 tsp gochujang) or kimchi on the side.