Gochujang Sloppy Joes

Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

3.8

(5)

5 Reviews

They’re messy, yes, but so worth it.

Ann Taylor Pittman

and

Scott Mowbray

Published on January 3, 2024

Tested by

Nicole Hopper

Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw — Photo:
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Total Time:

25 mins

Yield:

4 servings

Ground beef gets the Korean barbecue flavor treatment with soy sauce, brown sugar, garlic, sesame oil, and a hint of gochujang so it becomes saucy, sweet, and salty in this amped-up version of the American classic from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray. Meanwhile, the spicy, mayo-dressed slaw keeps the sandwiches from veering too sweet. For a fun riff, try the meat and slaw in tacos.

Frequently asked questions

What is gochujang?

Gochujang is an essential Korean chile paste made from fermented soybeans, gochugaru (Korean ground red pepper), salt, and sticky rice. It’s hot, complex, funky, and a little sweet. Gochujang is available at Asian grocery stores or online at umamicart.com. Look for the iconic red tubs, not the squeezable containers of thinner, vinegary gochujang-flavored sauces.

What are other ways to use gochujang?

Aside from this recipe, here are a few other ways we love using this Korean chile paste:

Work gochujang into a marinade for meat (especially grilled pork), adding a little rice vinegar, honey, and miso.
Mix with oil and toss with potatoes before roasting.
Stir a spoonful into a meaty ragu or a marinara sauce for a kick of spice.

Notes from the Food & Wine Test Kitchen

The slaw is spicy, so if you prefer less heat, you can use less sriracha and reduce the amount of crushed red pepper. The slaw would also be good on other types of sandwiches, like a fried chicken sandwich, or as a side on your barbecue plate.

The gochujang sloppy joe mixture is deeply savory and packed with umami flavor. There is a subtle heat from the chile paste (but the sloppy joe is not nearly as spicy as the slaw itself) which is well balanced with a little sweetness. The meat mixture is nicely saucy for your classic messy-but-tasty sloppy joe situation.

Suggested pairing

Try a full-flavored, malty ale, such as Newcastle Brown Ale, with these saucy sandwiches.

Cook Mode (Keep screen awake)

Ingredients

2 tablespoons mayonnaise
1 1/2 tablespoons fresh lime juice
2 to 3 teaspoons sriracha chile sauce
3/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
4 cups thinly sliced napa cabbage (from 1 medium head cabbage)
1/4 cup thinly sliced red onion
1/2 cup unsalted chicken stock
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon gochujang (such as Chung Jung One)
1 teaspoon cornstarch
1 tablespoon Korean toasted sesame oil
1 pound 90% lean ground beef (preferably grass-fed)
4 garlic cloves, finely chopped
1/2 cup chopped scallions (from 4 scallions)
4 sesame seed hamburger buns, split and toasted

Directions

Whisk together mayonnaise, lime juice, sriracha, crushed red pepper, and salt in a medium bowl. Add cabbage and onion; toss well to coat. Let stand at room temperature while beef cooks.
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.
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.

Originally appeared in Food & Wine magazine, December 2023 / January 2024