Bulgogi Sliders

When most people think of Korean food, they think of kimchi. After eating this bulgogi slider, people will have a new perspective on Korean food.

1/2 c soy sauce
1 Tbsp sesame oil
2 cloves garlic
1/2 Asian pear
2 spring onions, trimmed
1/4 c sugar
1 tsp fresh ginger, chopped
1 tsp black pepper
1-1/2 lb beef ribeye, sliced thin against the grain
8 medium eggs
8 slider buns

Puree all the ingredients except the eggs and buns in a blender to create a marinade. Transfer the marinade to a sealable container or zipper type plastic bag and add the sliced beef. Marinate in the refrigerator for at least two hours, up to overnight. Cook the meat in a large pan over medium-high heat until browned, about 10 minutes. Turn with tongs to prevent strips from sticking or burning during cooking. Working in batches, fry the eggs sunny side up in a large greased pan over medium heat, until whites are fully set and yolks are still wobbly (jam consistency). Place the bulgogi (marinated beef) onto the bottoms of the buns. Top each slider with an egg. If desired, dress the top of the buns with your favorite barbecue sauce, mustard or spicy aioli.

Keep your fork

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