My mind has been thinking about coming up with a simple fusion recipe that is easy, scalable, and delicious. So I decided to make Korean BBQ sliders in brioche buns. It’s kind of funny how the lab’s Christmas parties have become a test bed to bring out everyone’s culinary A-game. I settled on spicy pork and marinated bulgogi (thinly sliced beef) for the two kinds of meat. The miniature brioche buns were from a wonderful and easy no-knead recipe from <https://pinchandswirl.com/brioche-slider-buns/>.
Mini-brioche buns recipe: https://pinchandswirl.com/brioche-slider-buns/
Recipes
Mini-Brioche Buns
3 1/3 cups all-purpose flour
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 1/2 teaspoons kosher salt
3 tablespoons butter
3 tablespoons milk
1 cup lukewarm water
2 large eggs (one for the egg wash)
* Makes 18 buns total (scale as necessary)
Korean BBQ Sliders
1 mini-brioche bun (sliced)
Spicy pork or bulgogi (cooked, variable amounts)
Sliced Napa cabbage
1/2 teaspoon ssamjang (fermented soybean paste)