Bulgogi Beef Sloppy Joes
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Bulgogi Beef Sloppy Joes

Bulgogi Beef Sloppy Joes Recipe Overview

Bulgogi Beef Sloppy Joes with Kimchi Slaw are a bold fusion of American comfort food and Korean barbecue flavors. Ground beef simmers in a sweet-savory bulgogi marinade, then is spooned onto toasted buns and topped with a crisp, tangy kimchi slaw. Ready in just 40 minutes, these Bulgogi Beef Sloppy Joes are perfect for weeknight dinners, casual get-togethers, or weekend BBQs. Whether you’re new to Korean-inspired cooking or a longtime fan, this recipe will impress.

Ingredients for Bulgogi Beef Sloppy Joes

  • 2 lb ground beef (80/20 blend recommended for juiciness)
  • ½ cup low-sodium soy sauce
  • ¼ cup packed brown sugar
  • 2 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 Tbsp gochujang (Korean chili paste; adjust for spice)
  • 1 medium onion, finely chopped
  • 1 tsp ground black pepper
  • ¼ cup water (or beef broth for extra depth)
  • 8–10 hamburger buns, toasted (brioche buns recommended)
  • 2 green onions, thinly sliced (garnish)
  • Sesame seeds (garnish)

Ingredients for Kimchi Slaw

  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup prepared kimchi, chopped and well-drained
  • ¼ cup mayonnaise
  • 2 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • ¼ tsp red pepper flakes (optional, for extra heat)

Equipment Needed

Ingredients for Kimchi Slaw
  • Large skillet or wok
  • Mixing bowls (medium and large)
  • Measuring cups and spoons
  • Cutting board & chef’s knife
  • Spatula or wooden spoon
  • Tongs (for toasting buns)
  • Serving platter

Instructions

1. Prepare the Bulgogi Marinade

In a large mixing bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 Tbsp sesame oil, 2 Tbsp rice vinegar, 2 Tbsp grated ginger, 4 cloves minced garlic, 1 Tbsp gochujang, and 1 tsp black pepper until smooth. This bold, umami-rich marinade is what makes these Bulgogi Beef Sloppy Joes so unforgettable.

2. Cook the Bulgogi Beef

  1. Heat a large skillet or wok over medium-high heat.
  2. Add 2 lb ground beef and 1 medium chopped onion. Cook, breaking up the beef, until no pink remains and the onion softens (about 7–10 minutes).
  3. Drain any excess fat, leaving just enough to coat the pan.
  4. Pour the prepared bulgogi marinade into the skillet, then add ¼ cup water (or beef broth). Stir to combine.
  5. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the sauce reduces and coats the beef in a glossy glaze.
  6. Taste and adjust seasoning: add a pinch of salt or extra gochujang if you want more heat.

3. Make the Kimchi Slaw

  1. In a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, and 1 cup chopped kimchi.
  2. In a separate small bowl, whisk ¼ cup mayonnaise, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and ¼ tsp red pepper flakes.
  3. Pour the dressing over the cabbage-kimchi mixture and toss until well coated.
  4. Cover and refrigerate for at least 30 minutes to let flavors meld (slaw can be made up to 1 day ahead).

4. Assemble the Bulgogi Beef Sloppy Joes

  1. Preheat broiler or skillet and lightly toast 8–10 hamburger buns until golden.
  2. Spoon a generous portion of the hot Bulgogi Beef Sloppy Joes mixture onto each bottom bun.
  3. Top with a heaping scoop of chilled Kimchi Slaw.
  4. (Optional) Drizzle with Sriracha mayo for extra spice.
  5. Garnish with sliced green onions and a sprinkle of sesame seeds.
  6. Place the top bun, serve immediately, and watch them disappear!

Chef’s Notes & Variations

  • Spice Level: To amp up the heat in your Bulgogi Beef Sloppy Joes, stir in more gochujang or add a pinch of cayenne. For a milder version, reduce gochujang and omit red pepper flakes in the slaw.
  • Meat Alternatives: Swap ground beef for ground turkey or chicken—just be mindful that leaner meats may require an extra drizzle of sesame oil for juiciness.
  • Vegetarian/Vegan Option: Use plant-based ground meat and tamari instead of soy sauce; replace mayonnaise with vegan mayo for a cruelty-free twist.
  • Slaw Add-Ons: Mix in diced apple or Asian pear to the kimchi slaw for a subtle hint of sweetness. For an extra layer of texture, add sliced cucumber.
  • Bun Alternatives: Pretzel buns or Hawaiian rolls bring their own unique flavors—experiment to find your favorite pairing.
  • Make-Ahead Tips: The bulgogi beef can be made 2 days in advance and refrigerated in an airtight container—simply reheat before assembling. The kimchi slaw keeps up to 1 day refrigerated; toss again before serving.

Serving Suggestions

  • Pair these Bulgogi Beef Sloppy Joes with sweet potato fries, tater tots, or crispy potato wedges for a true American-Korean mashup.
  • Serve alongside steamed edamame or a simple cucumber salad for a refreshing contrast. For a deeper dive into Korean side dishes, check out this Korean Banchan Guide (DoFollow).
  • Looking for more fusion ideas? Explore our Easy Korean Recipes (Internal Link) section for inspiration.

Storage Tips

  • Refrigerate: Store bulgogi beef and kimchi slaw separately in airtight containers for up to 3 days. Reheat beef gently in a skillet over medium heat; serve slaw cold.
  • Freeze: The beef mixture freezes well for up to 2 months—thaw overnight in the fridge and reheat on the stovetop. Kimchi slaw does not freeze well, so make it fresh.
  • Reheat: To maintain texture, reheat bulgogi beef in a skillet over low heat with a splash of water if needed; avoid microwaving kimchi slaw to keep it crisp.

FAQ

Q1: Can I use chicken or turkey instead of beef?
Yes—ground turkey or chicken works perfectly. Keep in mind that leaner meats cook faster and may dry out; drizzle a bit of sesame oil while cooking to maintain juiciness.

Q2: How long can I store Bulgogi Beef Sloppy Joes?
Cooked bulgogi beef stays good in the fridge for 3 days and freezes for up to 2 months. Kimchi slaw is best consumed within 1 day when stored in an airtight container.

Q3: What is the best way to toast buns?
For restaurant-style buns, broil them cut-side up for 1–2 minutes until edges are golden. Alternatively, toast in a hot, dry skillet for 30 seconds per side.

Q4: Can I make the kimchi slaw spicier?
Absolutely—add extra gochujang to the slaw dressing or increase the red pepper flakes. You can also toss in finely chopped chili peppers for a fresh spicy kick.

Q5: Where can I learn more about kimchi fermentation?
Check out the Kimchi Fermentation Process on Wikipedia for an in-depth overview (DoFollow link).

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