Soul of Seoul Sliders with Daikon Beet Relish

Accolades 2011 Finalists
Serves Makes 12 sliders, for 6 servings
Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Daikon/Beet Relish

  • 1 teaspoon Korean crushed red pepper
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon toasted black sesame seeds
  • 2 cups peeled and julienned or shredded golden beets
  • 2 cups peeled and julienned or shredded daikon
  • 6 tablespoons finely sliced green onions


  • 2 tablespoons Sutter Home Gewürztraminer
  • 6 1/2 tablespoons Korean barbecue sauce, preferably Lee Kum Kee brand, divided
  • 5 tablespoons Korean crushed red pepper, divided
  • 2 tablespoons gochujang (Korean chile sauce), preferably Ree Bros brand, divided
  • 4 tablespoons panko (Japanese-style bread crumbs)
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted black sesame seeds
  • 3/4 cup finely chopped refrigerated kimchi, drained well
  • 1 1/2 pounds ground beef (85/15)
  • 4 tablespoons Colavita Olive Oil, plus more for brushing on the grill rack and frying the eggs
  • 2 tablespoons Asian toasted sesame oil
  • 12 fresh quail eggs
  • 1/2 teaspoon of salt
  • 12 King’s Hawaiian Honey Wheat Rolls or round slider rolls, split



Heat a gas grill to medium-high.

To make the relish, combine all of the ingredients in a bowl and stir to blend. Cover and refrigerate until serving time. Drain before using.

In a small fireproof saucepan, combine the wine, 4 tablespoons of the barbecue sauce, 1 tablespoon of the red pepper, and 1/2 tablespoon of the gochujang. Bring to a simmer on the grill and stir until thickened slightly. Set aside.

In a large bowl mix the remaining 2 1/2 tablespoons barbecue sauce, 4 tablespoons red pepper, 1 1/2 tablespoons gochujang, and all of the other ingredients for the patties, adding the beef last. Avoid compacting. Divide into 12 portions and make patties to fit the rolls. Make a little indentation in the center so the patties do not bulge in the middle. Refrigerate while preparing the other components.

In a small bowl, mix the 4 tablespoons olive oil and the sesame oil. Set aside.

Heat the grill to high. Place a griddle on the rack and brush the griddle with some olive oil. Cook the quail eggs a few at a time, sunny side up, but leave the yolks still slightly runny. Lightly sprinkle the eggs with some salt. Keep warm.

Reduce the heat to medium. Brush the grill rack with olive oil. Grill the patties, uncovered, for 3 to 4 minutes on each side or until desired doneness. Brush with the reserved glaze.

Heat the rolls on the outer edges of the grill.

To assemble the sliders, brush the cut sides of the rolls with the oil mixture. Place a patty on each bottom roll and top with some drained relish and one egg. Place the top roll next to it or cover the roll.