Best Bulgogi Sloppy Joes With Scallion Salsa Recipes

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KOREAN BBQ SLOPPY JOES



Korean BBQ Sloppy Joes image

Korean BBQ Beef Sloppy Joes will be your new favorite easy weeknight dinner! With only five ingredients, you can whip up these yummy warm sandwiches in 20 minutes.

Provided by Elizabeth Lindemann

Categories     Sandwich

Time 20m

Number Of Ingredients 7

1 tablespoon canola oil (or other neutral tasting oil)
4 green onions (thinly sliced, dark green parts reserved)
1/2 red bell pepper (finely diced)
1 lb. lean ground beef
1/2 cup Korean BBQ sauce (see notes)
4 hamburger buns (I like Hawaiian buns, or brioche (optional: grill the buns cut-side down in butter))
sesame seeds (for garnish (optional))

Steps:

  • Heat the vegetable oil (1 tablespoon) in a large skillet. Add the white and light green parts of the green onions, as well as the diced red bell pepper. Sauté until softened and starting to brown.
  • Add the ground beef (1 pound.) to the skillet and cook/brown completely, breaking it apart with a wooden spoon as you go.
  • Add the Korean BBQ sauce (1/2 cup) to the skillet. Stir together and bring to a simmer on low, simmering for 5 minutes or so uncovered until sauce has thickened. Stir in the dark green onions parts.
  • Divide the beef mixture into the hamburger buns (4), garnish with more dark green onion parts if you have them, and sprinkle with sesame seeds if using. Serve.

Nutrition Facts : ServingSize 1 sandwich, Calories 364 kcal, Carbohydrate 33 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 851 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 7 g

SLOPPY BULGOGI



Sloppy Bulgogi image

Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 15

½ cup rice vinegar
½ cup water
2 tablespoons raw cane sugar
1 teaspoon sriracha sauce
1 small cucumber, thinly sliced
½ small red onion, sliced into petals
1 pound lean ground beef
⅔ cup reduced-sodium soy sauce
½ cup brown sugar
3 green onions, chopped
2 teaspoons sesame oil
1 tablespoon sriracha sauce
1 teaspoon garlic puree
1 teaspoon ginger paste
6 sesame seed burger buns

Steps:

  • Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
  • Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

Nutrition Facts : Calories 402 calories, Carbohydrate 49 g, Cholesterol 45.6 mg, Fat 14.3 g, Fiber 2 g, Protein 18.8 g, SaturatedFat 4.8 g, Sodium 1408.6 mg, Sugar 23.1 g

BULGOGI SLIDERS WITH SCALLION SALSA



Bulgogi Sliders With Scallion Salsa image

Here is a sandwich version of the Korean barbecue standard known as bulgogi - "fire meat," is the literal translation - and a taste of the sort of home cooking that can lead to more home cooking. It serves as a fragrant hamburger crusher, an elegant vanquisher of pizza. It is an enemy of takeout. I learned the recipe from Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan, where bulgogi "sliders" are a hallmark of the menu and by far the restaurant's most popular dish. It's been adapted for use in the home.

Provided by Sam Sifton

Categories     dinner, sandwiches, main course

Time 30m

Yield 6 servings

Number Of Ingredients 26

1 cup soy sauce
2 tablespoons sugar
1 tablespoon peeled and grated garlic
1 tablespoon sesame oil
3 tablespoons sake
2 tablespoons mirin
1 Asian pear, peeled, cored and puréed in a food processor
1 small carrot peeled and sliced into julienne
1 medium white onion peeled and sliced into julienne
1 cup apple juice
2 pounds beef brisket, chilled slightly and sliced thin
1 cup mayonnaise
1 tablespoon soy sauce
3 tablespoons hot chili sauce, ideally Sriracha
1/2 cup soy sauce
2 tablespoons water
1/4 cup sugar
2 tablespoons gochugaru (Korean red-pepper flakes)
2 tablespoons grapeseed oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons mirin
1 tablespoon sesame seeds
2 bunches scallions, cleaned, dried and sliced on the bias
Unsalted butter
6 soft hamburger buns

Steps:

  • In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.
  • Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.
  • When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.
  • Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.
  • Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).

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