Add the sliced sirloin to your slow cooker and set the heat to high. In the bowl of your food processor, combine the apples, ginger paste, garlic, brown sugar, soy sauce, and black pepper. Pulse until mostly smooth. Transfer the mixture to the slow cooker and toss with the beef. Cover and slow cook on high for 4 hours.

In a small bowl, whisk together the mayo and sriracha. Refrigerate until you are ready to assemble your sliders.

Preheat your oven to 350 degrees F.

Spray a 9x13in. baking dish with a nonstick spray. Place the bottom half of the hawaiian rolls on the bottom. Spread with the sriracha mayo. Top with the Korean BBQ beef, Kimchi, cilantro leaves, and white cheddar cheese. Top with the top half of the dinner rolls. Brush the rolls with melted butter and sprinkle with sesame seeds.

Place the dish in the oven and bake the sliders for 20 minutes or until nice and brown on top. Remove from the oven and let stand for 2 minutes before carefully transferring the sliders with a large spatula to a large cutting board. Cut the slider into 12 equal pieces.

Serve the slow cooker Korean BBQ beef sliders immediately. Enjoy!