Deuki Hong’s Korean Sloppy Joes | The Kitchen | Food Network

Deuki Hong's Korean Sloppy Joes | The Kitchen | Food Network

This Korean twist on the classic sloppy joe sandwich is truly iconic!
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Korean Sloppy Joe
RECIPE COURTESY OF DEUKI HONG
Level: Easy
Total: 2 hr 20 min (includes marinating time)
Active: 20 min
Yield: 8 to 10 servings

Ingredients

1 pound ground beef or pork
1-inch knob of ginger, grated
6 garlic cloves, chopped
5 tablespoons gochugang
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup diced onion
Hamburger buns
Pickles, such as Quick Kimchi Persian Cucumbers, recipe follows, optional
Shredded iceberg lettuce

Quick Kimchi Persian Cucumbers:
1 1/2 teaspoons salt
2 tablespoons plus 1 1/2 teaspoons sugar
1/2 cup chopped peeled Asian pear
1/2 cup coarsely ground gochugaru (Korean red chile flakes)
1/4 cup fish sauce
2 garlic cloves, minced
2 teaspoons minced ginger
1 pound Persian cucumbers, sliced 1/4 inch thick

Directions

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.

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While the meat cooks, toast the buns.

Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce.

Quick Kimchi Persian Cucumbers:
Yield: 3 1/2 to 4 cups

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.

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#DeukiHong #Korean #SloppyJoe #TheKitchen #FoodNetwork

Deuki Hong’s Korean Sloppy Joes | The Kitchen | Food Network
https://www.youtube.com/watch?v=raojyt8GWgE&feature=youtu.be

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