Korean Sloppy Joe2017-03-24
- Yield : 8 to 10 servings
- Cook Time : 20m
- Ready In : 20m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 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
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.