Kobe Beef Slider Recipe


Yields 6 Sliders


  • 1 lb Ground Wagyu Beef (A5 Grade) 80/20 Lean to Fat or a high quality ground beef
  • 1 cup Stubbs Texas BBQ sauce
  • 1 cup Sunchang Korean Gochujang hot pepper paste
  • 1 cup Kimchi, minced & drained
  • 3 slices Aged cheddar cheese, each slice cut into 4 mini squares
  • 3 tsp White truffle oil
  • 6 pieces Kings Hawaiian Bun or Slider bun of choice
  • 1 tsp Kosher Salt
  • 1 bunch Baby arugula


  • Split the meat up into six 2.6 oz portions and lightly roll up into a ball. Place onto a pre-chilled dish or tray to help keep cool during portioning process
  • In a bowl, mix the Texas BBQ & Gochujang until smooth and reserve.
  • Pre-heat a grill or shallow pan and add canola oil.
  • With your hands, lightly press a pre-portioned slider ball flat. It is important not to over work the meat to obtain a juicy and tender final product. Place the pressed slider meat onto your cooking pan and lightly dust with salt.
  • As the slider meat is cooking, lightly toast your bread on the inside only, in a toaster oven. 
  • Once the bun is golden brown spread 1/2 tablespoon of BBQ Gochujang sauce on the bottom half of bun. Add the minced kimchi also to the bun.
  • After about 4 minutes, flip the slider and get another light dust of salt. 
  • Cook to a medium temperature, about 4 minutes. Place 2 squares of aged cheddar cheese on top of the beef in the final 2 minutes of cooking.
  • Place the beef onto the bottom half of the bun and top with another 1/2 tablespoon of BBQ Gochujang & 1/2 teaspoon of white truffle oil.
  • Feel free to garnish you slider with a green of your choice. I personally prefer something with light peppery notes such as baby arugula or baby radish.