These Korean BBQ sliders are one of my favorite party snacks. Tender shredded pork gets tossed in a sweet and spicy gochujang-based Korean BBQ sauce, then piled onto toasted slider buns with a cool, creamy slaw.

They take about 30 minutes when you start with cooked pork, and both the pork and slaw can be made ahead. They are a little messy in a good way, and they tend to disappear fast from the platter.

Why These Korean BBQ Sliders Work

• Hot and cool. The spicy, saucy pork is balanced by a chilled slaw with a little tang from rice vinegar.
• Crispy edges. Searing the shredded pork in a hot skillet for a few minutes gives it crisp bits before the sauce goes in.
• Toasted buns. A little butter and a quick toast keep the soft buns from going soggy under the sauce.
• Party friendly. They hold up well on a platter and taste good warm or at room temperature.

Ingredients and Easy Swaps

For the pork you need 2 cups of cooked shredded pork, store-bought or homemade, and half a cup of Korean BBQ sauce. Use a little oil to sear the pork. For the slaw, mix 1 cup of coleslaw mix with 2 tablespoons of mayo, 1 tablespoon of rice vinegar, half a teaspoon of sugar, and a pinch of salt and pepper. Green onions or a splash of lime juice are optional. You also need 8 slider buns and a little butter for toasting.

• Pork: Leftover pulled pork, carnitas, or store-bought plain pulled pork all work. Shredded chicken is a good swap too.
• Sauce: Bottled Korean BBQ sauce is easiest. To make a quick version, stir gochujang into hoisin sauce with a little soy sauce and honey.
• Buns: Hawaiian rolls add sweetness that pairs well with the spicy sauce.
• Slaw: Shredded cabbage and carrots work if you cannot find a bagged mix. Add a few drops of sesame oil for extra flavor.

How to Make It at a Glance

1. Mix the coleslaw mix, mayo, vinegar, sugar, salt, and pepper. Chill it while you make the pork.
2. Sear the shredded pork in a little oil for 2 to 3 minutes until a bit crisp.
3. Stir in the Korean BBQ sauce and heat through. Add more sauce if you like it juicy.
4. Butter and toast the buns in a skillet or under the broiler for 1 to 2 minutes.
5. Pile pork on the bottom buns, top with slaw, and add the top buns.

The pork is already cooked, so heat it until it is steaming hot, 165°F. The full recipe card is below.

Common Mistakes to Avoid

• Too much sauce. Saucy is good, dripping is not. Start with half a cup and add more a spoonful at a time.
• Skipping the toast. Untoasted buns soak up sauce and fall apart.
• Dressing the slaw too early. If you make it more than a few hours ahead, store the dressing and cabbage separately so the slaw stays crunchy.
• Burning the sauce. Sugary sauces scorch fast. Lower the heat once the sauce goes in.

Variations

• Milder: Use a sweet Korean BBQ sauce and add a spoon of honey. Kids usually like this version.
• Spicier: Stir extra gochujang into the sauce or add sliced jalapeños on top.
• Kimchi topping: Add a little chopped kimchi with the slaw for extra tang.
• Beef: Use shredded cooked beef for a bulgogi-style slider.

What to Serve With It

These sliders fit right in at game day parties, potlucks, and Friendsgiving. Serve them with sweet potato fries, cucumber salad, edamame, or kettle chips. For dinner, two or three sliders with a simple Asian-style salad make a full meal.

Tips for Serving a Crowd

• Keep the pork warm. Move the sauced pork to a small slow cooker set to warm, and let guests build their own sliders.
• Toast in batches. Split a whole sheet of slider rolls in half, butter the cut sides, and broil them all at once on a sheet pan.
• Serve slaw on the side. A bowl of slaw next to the pork keeps the buns from getting soggy if the sliders sit out.
• Plan two per person. For appetizers, two sliders each is usually enough. Plan three for a main meal.

Storage and Reheating

Do not leave sliders out at room temperature for more than 2 hours. Store leftover pork and slaw separately in the fridge for up to 3 to 4 days. Reheat the pork in a skillet with a splash of water until it reaches 165°F, then build fresh sliders. Cooked pork in sauce can also be frozen for up to 3 months.

Korean BBQ Sliders FAQ

What is gochujang?
It is a Korean red chili paste that is spicy, slightly sweet, and savory. Look for it in the Asian aisle of most grocery stores.

Are these very spicy?
Most Korean BBQ sauces are more sweet than hot. The slaw also cools things down. Adjust the heat by picking a mild or spicy sauce.

How many sliders does this make?
It makes 8 sliders, enough for 4 people as a meal. Double it easily for a party.

Korean BBQ Sliders

Recipe by Derek Jacobson

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups cooked shredded pork (store-bought or homemade)

• 1/2 cup Korean BBQ sauce (like Gochujang-based), or more to taste

• 8 slider buns

• 1 cup coleslaw mix

• 2 tablespoons mayo

• 1 tablespoon rice vinegar

• 1/2 teaspoon sugar

• Pinch salt and pepper

• Optional: chopped green onions or splash of lime juice for slaw

• Optional: butter for toasting buns

Directions

• In a bowl, mix coleslaw, mayo, vinegar, sugar, salt, and pepper. Stir in green onions or a splash of lime juice if using. Chill while prepping the pork.
• In a skillet over medium heat, sauté shredded pork in a touch of oil for 2 to 3 minutes until slightly crisped. Stir in Korean BBQ sauce and heat through. Add more sauce if needed for extra juiciness.
• Lightly butter and toast slider buns in a skillet or under a broiler for 1 to 2 minutes until golden.
• Assemble sliders: spoon saucy pork onto bottom buns, top with slaw, then finish with top buns.
• Serve warm or at room temperature. These hold up well on a platter for parties!

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Make-Ahead Tip

Prepare the shredded pork and slaw up to 2 days in advance. Store them separately in the fridge in airtight containers. When ready to serve, reheat the pork and assemble the sliders with freshly toasted buns and chilled slaw. This makes party-day prep a breeze!