Korean Inspired Sloppy Joes And Quick Pickles Recipes

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 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.

KOREAN-STYLE SLOPPY JOES

Steps:

• Pack the red onions into a quart-size Mason jar or other nonreactive lidded container.
• In a medium bowl, combine the sugar, salt, hot water, and vinegar, and whisk until the sugar dissolves completely.
• Pour the brine over the onions and let it sit at room temperature for at least 1 hour. Cover and refrigerate for up to 2 weeks.
• Preheat the oven to 325°F (163°C).
• In an 8-quart (7.5-liter) Dutch oven over medium-high heat, warm the oil until shimmering, about 2 minutes.
• Pat the chuck roast dry with paper towels and season well all over with salt and pepper. Sear until nicely browned on all sides, 13 to 15 minutes total. Move to a plate.
• Reduce the heat to medium-low, add the onion and garlic to the Dutch oven, and cook, stirring frequently, until the onion begins to soften and smell fragrant, 5 to 7 minutes.
• Pour in the stock and bring to a simmer, scraping the bottom of the Dutch oven to release any browned bits.
• Whisk in the gochujang and vinegar until smooth. Return the chuck roast to the Dutch oven. (It won't be completely submerged in the liquid. That's okay.)
• Cover the Dutch oven and transfer to the oven. Cook, turning the chuck roast halfway through, until it's fork tender and easily pulled apart, 3 1/2 to 4 hours.
• Move the chuck roast to a rimmed baking sheet. Return the Dutch oven with the liquid to the stove over medium heat. Bring to a boil and cook, uncovered, until the liquid is reduced by half, 20 to 40 minutes.
• Meanwhile, shred the chuck roast with 2 forks.
• Remove the Dutch oven from the heat. Skim some of the oil off the top of the sauce. Stir the shredded chuck roast back into the Dutch oven and cover keep warm. (The meat can be cooled, covered, and refrigerated for up to 3 days. Warm it up over medium heat before serving.)
• To assemble, spoon some of the meat onto each bun and top with some of the pickled red onions. Cram it in your piehole.

KOREAN SLOPPY JOES WITH SWEET AND SPICY CUCUMBERS

Steps:

• Put the sliced cucumbers in a colander set over a large bowl. Sprinkle them with the salt and toss to coat. Let the cucumbers sit for 30 minutes to draw out the water from them. After they've sat, squeeze them to remove more water then pat them dry with paper towels or a clean kitchen towel.
• Put the cucumbers in a small bowl along with the gochugang, rice vinegar and sugar. Toss everything to combine thoroughly.
• Cover and chill the pickles for 30 to 60 minutes, or even make them a day or 2 ahead. The longer you keep them the less crunchy they will become.
• In a small bowl stir together the hoisin sauce, gochugang, soy sauce, rice vinegar, sesame oil and lime juice. Set aside.
• Heat the oil in a large skillet over medium-high heat, swirl the oil to coat the bottom of the skillet. When the skillet is hot add in the onion and ground turkey. Use a wooden spoon to break the turkey up into small crumbles.
• When the turkey is nearly cooked through, turn the heat down to medium-low and add the ginger and garlic to the mixture, cook for a minute. Pour the sauce over the turkey and stir everything together until coated. Turn the heat down to low and simmer for several minutes or until everything is warmed through. Taste for seasoning and serve on buns topped with the sweet and spicy cucumbers.

KOREAN PICKLES

Steps:

• Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
• Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
• Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.

KOREAN-STYLE SLOPPY JOES

Steps:

• Quick-Pickled Red Onions Pack onions into a quart-size mason jar or other nonreactive lidded container. In a medium bowl, whisk sugar, salt, hot water and vinegar and whisk sugar dissolves completely. Pour over onions; let stand at room temperature at least 1 hour. Cover and refrigerate up to 3 weeks. Sloppy Joes Preheat oven to 325°F. In an 8-quart Dutch oven, heat oil over medium-high until shimmering. Pat roast dry with paper towels and season well all over with salt and pepper. Sear until nicely browned on all sides, about 15 minutes total, and transfer to a plate. Add onion and garlic to pan; cook 5 minutes or until onion begins to soften and smell fragrant. Add stock and bring to a simmer. Whisk in gochujang and vinegar until smooth. Return chuck roast to pot. (It won't be completely submerged in the liquid.) Cover and bake 3-3½ hours, flipping the roast halfway through. Check for tenderness-the roast should be fork-tender and easily pulled apart. Transfer the roast to a rimmed baking sheet. Bring pot with liquid to a boil over medium heat and cook 30 minutes or until liquid is reduced by half. Meanwhile, shred beef with 2 forks. Skim some of oil off top of sauce, then stir the shredded meat back into the pot and keep warm. (The meat can be made up to 3 days in advance and refrigerated. Warm it up over medium heat before serving.) To assemble, spoon some of the meat between each bun and top with pickled red onions.

KOREAN SLOPPY JOES (WITH GOCHUJANG)

Steps:

• Chop the onion, green pepper, celery, and garlic. Heat 1 tablespoon of oil in a skillet over medium heat, then add the vegetables - onion, green pepper and celery. Saute them until slightly soft, about 3 minutes. Add garlic and continue to cook 1 more minute.
• Slide the vegetables to one side of the skillet. Drizzle the remaining oil onto the skillet and add the ground beef. Sprinkle a little salt and pepper on top and let the beef sizzle for 1 minute. Stir the beef to brown thoroughly. When the beef is cooked mix with vegetables.
• Add tomato sauce, ketchup, mustard, brown sugar and cider vinegar. Stir well and bring to gentle boil. Reduce the heat to low and let the whole thing simmer for 20-25 minutes, uncovered.
• The sauce will thicken as it simmers but should be moist without being dry. Adjust the heat accordingly.
• Serve these mouth-watering Sloppy Joes over hamburger buns and savor the East-meets-West version of an all-American classic every single bite. Enjoy!

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.