Gochujang is a spicy red chilli paste. A key ingredient in Korean cooking, it is readily available from Asian food stores and keeps for ages in the fridge. It's great for adding punch to sauces, soups and stews – and these taste-sensation mini burgers.
- 500g eye fillet, cut into thin slices (about 3mm thickness)
- 12 sliders or small bread buns
- 100ml soy sauce
- 1/4 cup caster sugar
- 2 cloves garlic, crushed
- 3 spring onions, finely chopped
- 1 thumb ginger, peeled and grated
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, lightly toasted
- 2 tablespoons gochujang
- 3 tablespoons tomato sauce
- 3 tablespoons honey
- 1 1/2 teaspoons garlic powder
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 cos lettuce, leaves finely sliced
- 1 cup kimchi
- 1 pear or nashi, thinly sliced (place in a bowl of water with lemon juice until needed, to prevent browning)
- 100g vermicelli thread, softened to packet instructions and fried in oil until crisp
- Place marinade ingredients in a bowl, add beef and toss to coat.
- Cover and refrigerate for an hour.
- Meanwhile, place all the dressing ingredients in a small bowl and whisk until well combined. Cover and set aside.
- When meat is ready, cook on a hot, oiled grill pan or barbecue hotplate for about a minute each side. Brush grilled meat on both sides with the dressing.
- Just before serving, cut the sliders in half and grill the cut sides. Place beef into sliders and top with lettuce, kimchi and pear slices. Drizzle with extra dressing and top with fried vermicelli. Add the lids and serve.
Written by Bernadette Hogg. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Manja Wachsmuth
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