Korean Bbq Sloppy Joes Food

KOREAN BEEF SLOPPY JOES

Steps:

• In a large skillet add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
• Cook until well browned (5-6 minutes), then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and sriracha and stir together well until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
• Toast the buns then spoon over the mixture and top with green onions.

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES

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.

EASY KOREAN BBQ SLOPPY JOES

Steps:

• Mix the ground beef, ginger, garlic, gochujang, sesame oil, sugar, soy sauce, and ground black pepper all together in a large bowl. Then cover the bowl and marinate in your fridge for 2 hours or up to overnight.
• Next, heat a large skillet or sauté pan over high heat and add the tablespoon of olive oil, swirling it to coat the bottom of the pan. Add onions and cook until soft. Add meat and sauté, stirring, until cooked through. Drain off fat.
• While the meat simmers, toast sandwich buns.
• Serve with pickles and lettuce if desired.

KOREAN BBQ SLOPPY JOES

Steps:

• Heat the vegetable oil (1 tablespoon) in a large skillet. Add the white and light green parts of the green onions, as well as the diced red bell pepper. Sauté until softened and starting to brown.
• Add the ground beef (1 pound.) to the skillet and cook/brown completely, breaking it apart with a wooden spoon as you go.
• Add the Korean BBQ sauce (1/2 cup) to the skillet. Stir together and bring to a simmer on low, simmering for 5 minutes or so uncovered until sauce has thickened. Stir in the dark green onions parts.
• Divide the beef mixture into the hamburger buns (4), garnish with more dark green onion parts if you have them, and sprinkle with sesame seeds if using. Serve.

KOREAN SLOPPY JOE

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.