I loved the Korean BBQ ribs I made a while back, the sauce is fantastic.

I also recently was reading an article about the many variations of shaved beef, a way to extend cuts of meat to many more servings.

What if I combine the two? What about sliders – little savory two-bite treats?

The grocery store had a beef two for one sale.  Two bottom round roasts later, and I was ready to give it a try.

I put the beef in the freezer to firm it up. Meanwhile I whipped up another batch of the BBQ Sauce. This is going to be a staple for me I know it, but since I haven’t got it memorized, here is the recipe again.

Korean BBQ Sliders

[tw-divider]INGREDIENTS[/tw-divider]
1 bottom round beef roast
3/4 cup soy sauce
3/4 cup white sugar
3/4 teaspoon ground black pepper
3-4 cloves garlic, chopped
2-3 green onions, chopped
4-1/2 teaspoons Asian (toasted) sesame oil
3/4 teaspoon sesame seeds

Small dinner or Hawaiian rolls
various pickles for garnish

[tw-divider]METHOD[/tw-divider]

  1. Put beef in the freezer to firm up – you do not want it frozen solid, just very firm
  2. Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved.
  3. Stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Set aside
  4. Remove the beef from the freezer. Trim the fat.
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  6. Slice very thin against the grain, I used my meat slicer, it does a much better job than I ever could with a knife.
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  8. Marinate the beef in the BBQ sauce for minimum 2 hours or overnight.
  9. Grill on hot outdoor grill for 2-4 minutes, it will not take long, the beef is so thin.
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  11. Mound some up on small dinner rolls.

These are topped (left to right) with candied jalapenos, quick Kimchi and grilled green onions respectively.
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These are fantastic! Savory, sweet, the crunchy toppings. Definitely party food!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener