Kimchi Sloppy Joes
A traditional, simple-to-prepare comfort dish with a strong Korean flavor! We've added crunchy kimchi and Korean gochujang to our recipe for Kimchi Sloppy Joes to give it a fresh, savory Asian touch!
Yield: 3
Materials
- 1 lb lean ground beef 85% - 90%
- 1 tablespoon sesame oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 1 cup ketchup
- 1 tablespoon + 1 teaspoon tomato paste
- 1 tablespoon + 1 teaspoon gochujang
- 2 tablespoons seasoned rice vinegar
- 1/4 cup green onions diced
- 1 1/2 - 2 cups kimchi about 14 oz
- 4 brioche buns
Instructions
- In a large sauté pan, add the sesame oil and heat over medium heat. Add the garlic and onion, and cook for two minutes.
- Add the ground beef and heat, breaking it up as it cooks, until it is browned. Saute over medium heat for 7–8 minutes, or until most of the pink is gone. Toss in the tomato paste, vinegar, ketchup, and gochujang, being sure to thoroughly mix everything and cover every piece of beef. Add the green onions and cook for a further two to three minutes.
- Place a generous portion of meat on top of each bun, cover with kimchi, and enjoy!
Notes
Storage Refrigerator: Since the cooked beef keeps for four to five days in the refrigerator, it's a perfect dish to make ahead of time.
Freezer: The meat may be prepared ahead of time and kept there for up to four months. Remove from freezer and allow it defrost in the refrigerator overnight before reheating. Replacements
For this dish, we like to use ground beef that is at least 85%–90% leaner, but you may certainly use a lesser percentage. In that case, we recommend draining the extra fat before adding the ketchup, gochujang, etc.
Onion: Yellow works well, but white is our preferred color.
Because seasoned rice vinegar has more sweetness than unseasoned rice vinegar, it is really preferable to use seasoned rice vinegar. Irin is another option.
Choose your favorite kimchi! My spouse like it best with a hot kimchi, but we often use a milder kind for our children.
Freezer: The meat may be prepared ahead of time and kept there for up to four months. Remove from freezer and allow it defrost in the refrigerator overnight before reheating. Replacements
For this dish, we like to use ground beef that is at least 85%–90% leaner, but you may certainly use a lesser percentage. In that case, we recommend draining the extra fat before adding the ketchup, gochujang, etc.
Onion: Yellow works well, but white is our preferred color.
Because seasoned rice vinegar has more sweetness than unseasoned rice vinegar, it is really preferable to use seasoned rice vinegar. Irin is another option.
Choose your favorite kimchi! My spouse like it best with a hot kimchi, but we often use a milder kind for our children.