Beef brisket bulgogi sliders from My Korea: Traditional Flavors, Modern Recipes (page 142) by Hooni Kim and Aki Kamozawa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Marinated spicy cucumbers (Oee muchim)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beef marinates overnight.

  • billie109210 on February 18, 2026

    Super easy and so tasty

  • MmeFleiss on January 06, 2025

    These made for an interesting dinner; now I want to try the spicy pork version.

  • tges on November 08, 2021

    These are incredible. I was lucky enough to buy pre-sliced Wagyu marbled 9 from a home delivery Korean butcher service so my cut for the bulgogi were perfect. The marinade yielded a great tasting bulgogi, but I would probably cut the soy and sweet ingredients by a wee amount the next time I cook bulgogi. Do try these with each component as the result is fantastic. I added a smear of ssamjang on two fresh cucumber slices instead, as I think with the bulgogi and mayo and brioche slider - the freshness of raw cucumber is much welcome and the crunch improves the texture of the mini burger. Ssjamjang on the slider is just a small adjustment but feel, it rounds things off beautifully.

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