| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound ground beef or pork
- 1-inch knob of ginger, grated
- 6 garlic cloves, chopped
- 5 tablespoons gochugang
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 cup diced onion
- Hamburger buns
- Pickles, such as Quick Kimchi Persian Cucumbers, recipe follows, optional
- Shredded iceberg lettuce
- 1 1/2 teaspoons salt
- 2 tablespoons plus 1 1/2 teaspoons sugar
- 1/2 cup chopped peeled Asian pear
- 1/2 cup coarsely ground gochugaru (Korean red chile flakes)
- 1/4 cup fish sauce
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 pound Persian cucumbers, sliced 1/4 inch thick
Instructions
- In a large bowl, mix the beef or pork, ginger, garlic, gochuang, sesame oil, sugar, soy sauce and black pepper. Cover and marinate, in the refrigerator, at least 2 hours and preferably overnight.
- Heat a large heavy-bottomed pan or cast-iron skillet over high heat with the vegetable oil. When shimmering hot, saute the diced onions for about 4 minutes, stirring constantly, or until soft. Add the marinated meat and saute, stirring, just until fully cooked through, 5 to 7 minutes. Drain any residual fat, if needed.
- While the meat cooks, toast the buns.
- Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce.
- Make the cure mix: In a small bowl, stir together the salt and 1 1/2 teaspoons of the sugar.
- Make the kimchi marinade: Add the pear, gochugaru, fish sauce, garlic, ginger and remaining 2 tablespoons sugar to a blender and blend until smooth.
- In a large pickling jar or lidded container, combine the cucumber and the cure mix; let sit for 15 minutes. Drain excess liquid, then add 1 cup of the kimchi marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 858 mg |
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 858 mg |
Reviews
I used impossible meat, and it came out super delicious! Will definitely be making this again.
Excellent Sloppy Joe! And Kimchi cukes were a big hit, too! Thanks!
Loved this. Didn’t have gochugaru so used a mixture of chili powder, cayenne and chipotle powder. I also made extra marinade, as we prefer ‘wet’ sloppy joe’s, that could be spooned on to the sandwiches. I want to make this again but will have a few vegetarians in the group for that meal. Do you think I could do a ground mushroom to replace the beef/pork?
Delicious, by mistake I used a pkg of 1 1/3 lb. hamburger. It looked more sloppy than the one on the Kitchen. It was delicious and I will continue to make this recipe using a bit more hamburger. Everyone loved it including my daughter who first said she didn’t think she would like it. 5 STARS!
Delicious! I was going to serve it with fries but instead skipped the bun and served it on the fries.
Total crowd pleaser! The gochuchang added great heat. Great with buns or as lettuce wraps
Is it really a 1/2 cup of the ground gochugaru (Korean red chile flakes) ??
Yummy! I didn’t have the chili paste I used regular tomato paste which def changed the flavor profile but the soy sauce, ginger, garlic with it were yummy! I added chili pepper flakes & some chili powder to it to try and make up for not having chili paste. I’ll def keep some chili paste in stock next time I make it!! My boyfriend preferred these over regular sloppy joes.
This is fantastic. I just had to tweak it alot
1 lb. Meat ,1 to 2 tbsp chopped ginger,2 tbsp chopped garlic, 2 tbsp gochujang, 2tsp sesame oil, 1 tbsp sugar, 1 tbsp soy sauce and 1/2tsp pepper. Mix together and leave for 2 hours to overnight. Saute, serve
on grilled buns with sliced cheese, meat, chopped pickles of your choice, I used spicy for me, gr onion, tomatoes, sliced lettuce. Top with dressing made of mayo and soy sauce, equal parts, use milk to thin to dressing viscosity.
YEEEES!! I Korean food & definitely thought this recipe was super easy & delish! The min 2 hours for the kimchi wasn’t near enough time. Next time (b/c I WILL make this again), I’ll make the kimchi the day before!