3 cups shredded turkey meat, or meat of your choice
3 cups thinly sliced cabbage
2 tablespoons cilantro leaves, rough chop
Sesame Ginger Dressing (See below)
Spicy Korean Red Pepper Powder BBQ Sauce (See below)
Instructions
Spicy Korean Red Pepper Powder BBQ Sauce
¼ cup - 3 ½ tablespoons soy sauce
3 tablespoons sugar
3 tablespoons Korean red pepper powder (gochugaru)
3 large garlic cloves, pressed
1 ½ tablespoons sesame oil
2 tablespoons finely grated fresh peeled ginger, juice and pulp
1 tablespoon lightly toasted sesame seeds
1. In a medium bowl, whisk together the sauce ingredients.
Sesame Ginger Dressing
2 tablespoons sesame oil
1 tablespoon palm sugar or dark brown sugar
1 tablespoon unseasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon finely grated fresh peeled ginger
1. In a small bowl, whisk together the dressing ingredients.
1. Make the BBQ Sauce and Sesame Ginger Dressing. Slice the cabbage, chop cilantro and reserve. The Slaw Dressing, BBQ Sauce, shredded meat and sliced cabbage can be made one day in advance, each in a separate container.
2. Break apart the sweet rolls. If desired, with a bread knife, cut a ½-inch slice from the center of each roll, with the bottom slice about ¾-inch thick. Save slices in ziplock bag to make extra sliders. If you like very bread-y sliders, just cut the rolls in half, with the bottom slice about 1-inch thick.
3. Place the turkey meat in a medium bowl and mix in enough BBQ Sauce to thoroughly coat all the pieces. Taste test and add more sauce if desired. You may have BBQ Sauce left over. Save for another use.
4. Place sliced cabbage and cilantro in a medium bowl and toss with Sesame Ginger Dressing. Do this step right before serving. If done too far ahead, the cabbage gets soggy.
5. Place 2-3 tablespoons BBQ Turkey on bottom of each roll, and cover with slaw and top of roll. A small offset spatula works well to move sliders from work area to serving tray.
Originally Submitted
6/13/2013
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