October 12, 2016

These small sandwiches have a delectable balance of sweetness and heat and come together quickly. Gochugaru is finely ground Korean chili powder; check the spice section at a good Asian grocery.


Gochujang is a prepared chili paste with a fair amount of differences between brands; we’ve been happy with Haechandle, procured from Uwajimaya.


Spicy Pork Sliders


12 brioche slider buns
2 lbs pork shoulder, thinly sliced
1 cup marinade (see recipe below)
Mayonnaise for the buns; preferably homemade
Pickled daikon radish, for garnish (see recipe below)
Thinly sliced scallions, for garnish


Preparation Instructions:

Rub the marinade into the sliced pork and let sit, refrigerated, for at least 12 hours or overnight.
Heat a large, heavy skillet over high heat. Once the pan is thoroughly preheated, add the pork and cook, stirring, for 6-8 minutes, until the slices are cooked through.

Add more of the marinade as needed, to keep the meat nicely sauced.

Remove the pan from the heat and cover, to keep the meat hot while you prepare the buns.

Toast the brioche buns and spread each with mayonnaise to taste.

Top with a spoonful or two of the pork. Garnish with a portion of daikon pickle and thinly sliced scallion.

Serve immediately.




1 cup Gochujang
1/2 cup Gochugaru or 1/4 cup cayenne pepper (or to taste)
1 cup Soy sauce
1/2 cup Honey
1 cup Sugar
3/4 cup Sesame oil
3/4 cup Mirin
16 Garlic cloves


Preparation instructions

Combine all the ingredients in a blender, and mix on medium high until the sauce is smooth.


Pickled Daikon



1/2 cup Sugar
pinch of Salt
2/3 cup Rice vinegar
3 Daikon radishes, cut into small matchsticks


Preparation Instructions:

Dissolve the sugar and salt in the rice vinegar.

Pour over the daikon.

Cover and marinate for at least 2 hours in the refrigerator.


Makes 12 sliders

Start to finish: 30 minutes plus overnight marinade


This recipe originally appeared in Edible Seattle in October 2013

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Chan is located in the courtyard adjacent to the Inn at the Marketplace. 

We are open Tuesday through Saturday from 5 pm until 10 pm.

Our Happy Hour runs from 5 pm - 6:30 pm

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