KOREAN SLIDERS RECIPES

Name: Slow Cooker Korean Chicken Sliders
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: A Lot of Sliders!
Ingredients: 2 pounds boneless, skinless chicken breasts and/or thighs; 1/4 cup gochujang; 1/4 cup soy sauce; 1 small red onion, grated; 4 cloves garlic, grated; 1″ piece of ginger, peeled and grated; 3 tablespoons mirin; 3 tablespoons brown sugar; 1 teaspoon sesame oil; 1/4 teaspoon pepper; 1 teaspoon arrowroot powder or cornstarch; 1/4 cup water; Slider buns and/or Bibb lettuce; Kimchi; Avocado, thinly sliced; Lightly pickled bean sprouts (recipe below); Gochujang Aioli (recipe below); 1 bunch scallions, chopped; Sesame seeds; 1 cup bean sprouts; 3 tablespoons rice vinegar; 1/2 cup warm water; 1/2 scant tablespoon sugar; 1/2 teaspoon Kosher salt; 1/3 cup sour cream; 1/4 cup mayonnaise; 1 1/2 tablespoons gochujang; 1 clove garlic, grated with microzester; 1/4 teaspoon salt; Pinch of garlic powder

SLOW COOKER KOREAN CHICKEN SLIDERS - SHARED APPETITE

Slow Cooker Korean Chicken Sliders - Shared Appetite image

Provided by Chris Cockren

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield A Lot of Sliders!

Number Of Ingredients 31

Ingredients

2 pounds boneless, skinless chicken breasts and/or thighs
1/4 cup gochujang
1/4 cup soy sauce
1 small red onion, grated
4 cloves garlic, grated
1″ piece of ginger, peeled and grated
3 tablespoons mirin
3 tablespoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon pepper
1 teaspoon arrowroot powder or cornstarch
1/4 cup water
Slider buns and/or Bibb lettuce
Kimchi
Avocado, thinly sliced
Lightly pickled bean sprouts (recipe below)
Gochujang Aioli (recipe below)
1 bunch scallions, chopped
Sesame seeds
1 cup bean sprouts
3 tablespoons rice vinegar
1/2 cup warm water
1/2 scant tablespoon sugar
1/2 teaspoon Kosher salt
1/3 cup sour cream
1/4 cup mayonnaise
1 1/2 tablespoons gochujang
1 clove garlic, grated with microzester
1/4 teaspoon salt
Pinch of garlic powder
Pinch of onion powder

Steps:

Spray the inside of your slow cooker bowl with nonstick cooking spray. Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in slow cooker bowl until fully combined. Add chicken and stir to evenly coat.
Cover slow cooker and cook on low for about 4 hours, until the chicken is fully cooked. Remove chicken to a large bowl. Using 2 forks, shred chicken. Meanwhile, fully combine arrowroot powder/cornstarch with water in a small bowl. Pour into the sauce in slow cooker, stirring to incorporate. Add chicken back into slow cooker and stir into sauce. Cook for 10-15 more minutes.
Place a bit of chicken on each bun or lettuce wrap, topping with kimchi, avocado, lightly pickled bean sprouts, gochujang aioli, scallions, and sesame seeds. Devour immediately.
for the Lightly Pickled Bean Sprouts
for the Gochujang Aioli

KOREAN COD JEON SLIDERS (PAN-FRIED COD SLIDERS) RECIPE ...

Korean Cod Jeon Sliders (Pan-Fried Cod Sliders) Recipe ... image

Jeon is the Korean name for small savory pancakes made with fish or vegetables, which are sliced, egg battered, then pan-fried until golden. The egg batter creates a delicate, tender coating, rather than a super crispy one. Typically served as a side dish with a soy dipping sauce, these cod pancakes are instead tucked into Hawaiian sweet rolls for kid-friendly fish sliders. They’re great for entertaining, as the jeon can be cooked ahead and enjoyed at room temperature — just assemble the sandwiches right before serving.

Provided by Kay Chun

Total Time 20 minutes

Yield 8 sliders

Number Of Ingredients 13

Ingredients

1 tablespoon low-sodium soy sauce
1 teaspoon white vinegar
1 1/2 teaspoons toasted sesame oil
1/2 cup mayonnaise
3 tablespoons all-purpose flour
1 large egg, beaten
8 ounces center-cut cod fillet, cut crosswise on a diagonal into 8 (1/2-inch-thick) slices
Kosher salt and black pepper
2 tablespoons safflower or canola oil
2 scallions, halved lengthwise and thinly sliced on a diagonal (about 1/2 cup)
1 packed cup tender baby greens (such as mesclun, oak or butter lettuce)
8 Hawaiian sweet rolls, split
Sliced dill pickles, for serving

Steps:

In a small bowl, combine soy sauce, vinegar and 1/4 teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1 1/4 teaspoons sesame oil; set aside.
Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.
In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.
Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.

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