Bulgogi Sloppy Joes with Scallion Salsa

cooking.nytimes.com

subheading: FOR THE BULGOGI:

1 cup soy sauce

2 tablespoons sugar

1 tablespoon peeled and grated garlic

1 tablespoon sesame oil

3 tablespoons sake

2 tablespoons mirin

1 Asian pear, peeled, cored and puréed in a food processor

1 small carrot peeled and sliced into julienne

1 medium white onion peeled and sliced into julienne

1 cup apple juice

2 pounds beef brisket, chilled slightly and sliced thin

subheading: FOR THE SPICY MAYONNAISE:

1 cup mayonnaise

1 tablespoon soy sauce

3 tablespoons hot chili sauce, ideally Sriracha

subheading: FOR THE SCALLION SALSA:

½ cup soy sauce

2 tablespoons water

¼ cup sugar

2 tablespoons gochugaru (Korean red-pepper flakes)

2 tablespoons grapeseed oil

2 tablespoons sesame oil

3 tablespoons rice vinegar

2 tablespoons mirin

1 tablespoon sesame seeds

2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter

6 soft hamburger buns

Directions at cooking.nytimes.com

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