Korean Sloppy Joes With Gochujang Recipes

KOREAN SLOPPY JOE

Korean Sloppy Joe image

Provided by Food Network

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 21

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

Steps:

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.

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES

Korean-Inspired Sloppy Joes and Quick Pickles image

Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1 seedless English cucumber or 4 small Persian or Kirby cucumbers
About 1/4 cup rice wine vinegar
2 tablespoons superfine sugar
1 tablespoon gochugaru Korean chili flakes or chili paste
1 1/2 teaspoons salt
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 Asian pear or Bosc pear
1 onion, red or yellow
4 cloves garlic
1 inch ginger root
Neutral oil, such as peanut or safflower
1 pound ground beef
1/2 pound ground pork
Salt and pepper
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce, Lea and Perrins preferred brand
1/3 cup gochujang Korean paste, Mother in Law's preferred brand
1 cup beef or chicken stock
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
4 to 6 soft large hamburger rolls, Big Marty's preferred brand
4 scallions, whites and greens, chopped
2 green chilies, fresh finger or jalapeno, or pickled jalapeno peppers

Steps:

Gather your ingredients.
For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.

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