Bulgogi Sliders with Kimchi Pickle Slaw and Smoky Aioli
Week of 02/24/20 to 02/28/2020 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Servings Prep Time
Yield12 sliders 35minutes
Cook Time
Servings Prep Time
Yield12 sliders 35minutes
Cook Time
Bulgogi Sliders
  • 2pounds Ground turkey
  • 1/4cup soy sauce
  • 2tablespoons sugar
  • 1tablespoon onion powder
  • 2tablespoons Tomato Paste
  • 2cloves garlicminced
  • 1tablespoon sesame oil
  • 1 1/2tablespoons rice vinegar
  • 2tablespoons mirin
  • 1 asian pearpeeled & diced
  • 12 slider buns
  • 12slices white cheddar cheese
  • 2tablespoons butterfor toasting
  • 3 scallionssliced thin on a bias
Kimchi Slaw
  • 1/2head nappa cabbageshredded
  • 1 small carrotjulienned
  • 1 Medium Onionjulienned
  • 1/2 cucumbersjulienned
  • 1/2cup apple cider vinegarheated
  • 2tablespoon gojuchang
  • 1/4cup sugar
  • 1tablespoon Salt
Smoky Aioli
  • 1tablespoon smoked paprika
  • 1cup mayonnaise
  • 1tablespoons rice vinegar
  • 1tablespoon garlic powder
  • 1/2teaspoon onion powder
  • Dash of salt
  • Dash of black pepper
Kongnamul Muchim (Sesame Bean Sprouts)
  • 1pound bean sproutsblanched
  • 1teaspoon Salt
  • 2cloves garlicminced
  • 1 green onionchopped
  • 1teaspoon fish sauce
  • 1teaspoon soy sauce
  • 1teaspoon Toasted sesame seeds
  • 2teaspoons sesame oil
To Make The Kimchi Slaw
  1. Combine all the Cabbage, Carrots, Onions, and Cucumbers in a large mixing bowl, set aside. In a non stick skillet, combine the Apple Cider Vinegar, Gochujang, Sugar and Salt. Bring to a simmer or until the sugar and salt are completely dissolved. Let the mixture cool slightly and pour it into the bowl with veggies and toss with tongs to combine. Set aside.
To Make The Bulgogi Patties
  1. Combine all the ingredients in a clear cup except for the cheese, buns, and butter. Mix with hands or a metal spoon until the mixture is well combined. Use a red handle portion scoop to portion the mixture. Shape into 1/2 inch thick patties. In a large skillet with vegetable oil over medium heat, cook patties 4 minutes on each side.
  2. Place cheese on top to let it melt 1 minute before end of cooking. Transfer to a paper towel lined tray. Set aside.
To Make The Smoky Aioli
  1. Combine all the ingredients in a mixing bowl, use a whisk to mix everything together. Adjust seasoning if needed.
To Assemble
  1. Toast the buns on a non stick skillet with butter over medium heat. Assembly in Order: Bottom Bun, Aioli, Patty w/ Cheese, Slaw, Top Bun with Aioli.
To Make The Sesame Bean Sprouts
  1. Combine the Garlic, Onions, Salt, Fish Sauce, Soy Sauce, Sesame Seeds, and Sesame Oil in a large mixing bowl. Add in the blanched bean sprouts and toss to combine. Serve on the side.