Bulgogi Sloppy Joes

 

When I was attending Edina's Wooddale Elementary School back in the early 60's, lunch was nothing to write home about. Fish sticks on Fridays. Industrial Mac & Cheese (made with paste) on Tuesdays. Warm whole milk...5 days a week. 

Fortunately, Sloppy Joes made it on the menu about every 2 weeks. And my little-7-year old self would marvel at my plate. Look at the lovely carbs in that big, fluffy bun! Real meat from cows! But alas, the ground beef was flavored with ketchup. Sweet Baby Ray's BBQ sauce was not on the government approved subsidy list. Oh....the horror.

But it is 2024 and a very good time to revisit the beloved sloppy Joes of my youth...but this time with a little Korean twist. Lime juice, sriracha, soy sauce, gochugang, scallions and garlic! Ladies and gentlemen...from the incredible people that brought you kimchi and BTS...welcome if you will...Bulgogi Sloppy Joes!

INGREDIENTS

For the Slaw 

2 tablespoons mayonnaise

1-1/2 tablespoons lime juice

3 tablespoons sriracha chile sauce 

3/4 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

4 cups thinly sliced Napa cabbage

1/4 cup thinly sliced red onion

For the Sloppy Joe

1/2 cup chicken stock

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon gochujang

1 teaspoon cornstarch

1 tablespoon toasted sesame oil

1 pound 90% lean ground beef

4 garlic cloves, pressed or chopped

4 scallions, chopped

4 sesame seed hamburger buns, split and toasted

DIRECTIONS

1. Whisk together first five slaw ingredients in a medium bowl. Add cabbage and onion; toss well to coat. Let stand at room temperature while beef cooks.
2. Whisk together stock, brown sugar, soy sauce, gochujang, and cornstarch in a small bowl; set aside. Heat oil in a large skillet over medium-high. Crumble beef into skillet and stir in garlic. Cook, stirring often to break up beef into small pieces, until browned, 4 to 5 minutes. Stir in scallions, and cook, stirring often, until scallions are softened, about 2 minutes. Add reserved stock mixture. Bring to a simmer over medium-high; cook, stirring often, until sauce is thickened and glossy, 2 to 3 minutes. Remove from heat.
3. Spoon about 1/2 cup beef mixture onto each bottom bun. Top each with about 1/2 cup cabbage mixture and cover with top buns.

Pairing: Try Kloud, a Korean Pilsner

Grogs and Goldie, 1955