Name: Gochujang Kangaroo Sliders with Quandong Chutney
Total time: 60 min
Yield: 1 serving
Ingredients: 100g kangaroo steak; 1 tbsp Gochujang; 1 mini burger bun; 1 tbsp quandong chutney; 1 tsp bush tomato chutney; 1/4 carrot, julienned; 1/4 cucumber, julienned; 2 radishes, thinly sliced; 1 tsp lemon myrtle; 1 tbsp vinegar; 1 tsp sugar; Salt and pepper to taste; Oil for cooking

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Delight in these mini sliders featuring tender kangaroo steak marinated in spicy Gochujang, topped with a tangy quandong and bush tomato chutney, and complemented by lemon myrtle pickled vegetables. A unique Australian twist on classic sliders!

Steps

In a bowl, mix the Gochujang with a pinch of salt and pepper. Marinate the kangaroo steak in this mixture for at least 30 minutes.
While the steak marinates, prepare the pickled vegetables. In a small bowl, combine vinegar, sugar, lemon myrtle, and a pinch of salt. Add the carrot, cucumber, and radish, and let them pickle for at least 15 minutes.
Heat a skillet over medium-high heat and add a little oil. Cook the marinated kangaroo steak for about 3-4 minutes on each side for medium-rare, or until cooked to your preference.
Toast the mini burger bun lightly in the same skillet.
Assemble the slider: place the kangaroo steak on the bottom bun, add a layer of quandong chutney, and top with pickled vegetables before placing the top bun.
Serve immediately and enjoy your unique Australian mini slider!

Tips for Gochujang Kangaroo Sliders with Quandong Chutney

Look for browned edges on the kangaroo and a springy center; avoid pressing it in the pan, which can squeeze out juices.
Keep the pickled vegetables crisp and lightly glossy; drain off excess pickling liquid before assembling so the bun stays firm.
Slice the steak thinly across the grain for a more tender bite, and assemble just before serving to preserve the bun's texture.

Drink pairing

a crisp sparkling rosé
Its bright acidity and lively bubbles balance the spicy gochujang, tangy chutney, and pickled vegetables.

0% option: sparkling water with a squeeze of lemon

Storage

Store leftover steak, pickled vegetables, and chutneys separately in covered containers in the refrigerator within 2 hours; keep for 3–4 days. Reheat the steak until steaming hot, then assemble with fresh bun if available.

Frequently asked questions

How can I tell when the kangaroo steak is done?

Use the recipe's timing as a guide and check the center for your preferred doneness; the outside should be browned, while the center remains tender rather than firm.

Can I prepare parts of the slider ahead?

The pickled vegetables and chutneys can be prepared ahead and kept covered in the refrigerator. Cook the steak and assemble close to serving for the best texture.