Street Foodie Needs New Home for Korean Sliders

korean slider from street foodie
A good bun cannot rescue a lousy burger but a lousy bun can wreck a good burger. The same is true of sliders, the small and suddenly trendy sandwiches that take after mini-burgers. That’s why I’d like to see Danny O’Sullivan, the Street Foodie, find new and preferably heated accommodation for the Korean sliders the Belfast native introduced this weekend amid a cluster of food carts opposite the Truman Brewery on Brick Lane in East London.

Korean Sliders from Street Foodie

London is the beneficiary of O’Sullivan’s good timing. After living and eating in Korea for two years he and partner Sarah Hogg, who’s from Scottish Borders, have rolled out their street cart just as sliders and Korean everything have emerged as want foods. They’re serving two different Korean-styled sliders (£2.50 each, £4 for a pair): lively but non-lethal kimchi with bacon and Korean-marinated pulled pork with crunchy sesame ginger cole slaw. O’Sullivan heats the prepared kimchi and pulled pork on his flat-top griddle. I tried both sliders and liked them enough to request a third – a mix-and-match pairing of kimchi and pulled pork.

Would I sulk if O’Sullivan eventually replaced the bacon with tender pork belly and crisp crackling? Think not. Would I lose sleep if his pulled pork got drippier over time? Duh! But for now, the only component that demands an emergency rethink is the drab, bready Sainsbury’s bun. It would help to toast or steam it on the griddle so that the slider felt warm and inviting as you transferred it from hand to mouth. But what’s really required is improved packaging with the character to complement the kimchi and coleslaw.

O’Sullivan and Hogg may be seeking a new home for their street cart following their royal wedding weekend gig at the Real Street Food Festival (Southbank Centre). You can track their movements on the Street Foodie website. But first their Korean sliders merit a new housing.

 

5 Comments

  1. Gabriele vitale

    Mr Daniel please give as the grate oner to have you dawn in lavender hill that your help can be important we try to open a second site but my is very important that you can judge the real pizza as it was born in Naples over 100 years ago and developed in the lust 50 years to perfection!!

    Reply
  2. Greedy Diva

    Good timing on the sliders thing just as they start to take off over here. These look great – I look forward to trying. Have you had the beef and marrow slides at Spuntino yet?

    Reply
  3. Rob

    the bun problem is rampant in london. go to any street market and you’ll find sandwiches that will rival some of the best anywhere, and they’re always served on crappy mushy buns that become soggy if there’s any juice whatsoever in the filling. it ruins the whole thing.

    Reply
  4. Neal

    I’ve encountered the bun problem on most street food stalls. Opting for bulk purchased or brand named buns is always going to kill the filling. It’s cheap and easy enough to produced your own home-made breads and gives that little extra touch for the customer, adding to another selling point for your creations.

    Reply
  5. Sarah Hogg

    Have just come across this- this was our second day trading! Buns have been safely upgraded many a moon ago to delicious glazed brioche style buns courtesy of The Spence. Our sliders have also upgraded to full size whoppers. Come try!

    Reply

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