Sloppy Joegis

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posted on

July 22, 2025

Sloppy Joegis (Bulgogi Sloppy Joes)

A Family Dinner Favorite

In my largeish family of 7 siblings, Thursday night is sacred. Over the past decade, most of us have managed to relocate and settle within 45 minutes of each other—a fact that thrills my amazing Dutch Mother. Every Thursday, we gather around a big table, and everyone brings a dish to share. It has given me a great opportunity to try out new recipes—especially when it comes to creative fusion dishes.

One of my go-to contributions are these Sloppy Joegis—a mashup of classic American sloppy joes and the bold, sweet-salty flavors of Korean bulgogi. They are quick, easy, inexpensive, and wildly flavorful, and best of all—they make fantastic leftovers.

The first step is to get your quick pickles marinating. These tangy, spicy quick pickles add the perfect contrast to the rich beef filling.

You will thinly slice one small cucumber - regular cucumber works best for a crisp pickle. Then slice half a red onion into thin pieces. Place your cucumbers and onions in a flat bottom dish, and set aside.

Next, in a small saucepan mix ½ cup of rice vinegar, ½ cup of water, 2 teaspoons sriracha sauce, 1 ½ tablespoons honey, and bring to a slow boil over medium heat until everything has dissolved and mixed nicely. Next, remove from heat, and once it has cooled slightly, pour over top of your onions and cucumbers and set aside. They will pickle while you prepare the rest of the meal.

The second step is the Bulgogi-inspired beef filling. It is savory, slightly sweet and full of umami, adding depth & complexity for your taste buds. This bulgogi-style beef is the heart of the sandwich.

Add about a ½ tablespoon of oil to a cast iron skillet and heat to medium high. Stir in 1 pound of ground beef, and cook for about 5 minutes, until it is no longer pink. Remove from heat, and discard the grease. With the beef still in the skillet, place it back on the stove at medium heat adding in: ⅔ cup reduced sodium soy sauce, ⅔ cup brown sugar, 4 green onions (both the white and green parts) thinly sliced, 2-½ teaspoons sesame oil, 1-½ tablespoons sriracha, 1 garlic clove grated, and a 1” piece of grated ginger. Stir occasionally until sauce thickens, about 10 minutes.

Now you get to assemble your Sloppy Joegis.

Grab your favorite toasted buns (brioche, potato rolls, or even Hawaiian rolls are all amazing), and build your sandwich: Spoon a generous portion of bulgogi onto your bottom bun, smother it with your pickled cucumbers and onions, and cap it with your top bun.

This recipe makes about 6 Sloppy Joegies.

I hope you enjoy this unique fusion dish, and maybe it will find its way into one of your favorite family food traditions.

Events of The Month

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Duplication

"How does this scale?" Whenever someone asks me that question, the underlying assumption is that production volume requires consolidation, concentration, and centralization. In other words, the only way to feed the world is to make bigger chicken houses in one place, bigger canneries in one place, bigger machines and bigger warehouses. I remember well being vilified by a Smithsonian historian at a food conference where he and I were both on a panel. When I dared to suggest bigger is not always better, he interrupted me and ranted for 10 minutes on why bigger is always better. "A bigger fort was always bigger than a smaller one. A bigger gun was always better than a smaller one." He went on and on about how historical accuracy and authenticity demands addiction to bigger. But biology is not forts and guns. It's not mechanical. Critters have an optimal size. As animal behaviorist guru Temple Grandin says, living things demand energy for three things: reproduction, growth, and immunological function. All three must be in balance. When anyone selects for only one of those traits, the other two suffer. That's why American dairy cows only have two lactations on average. When they milk as heavily as our one-trait genetic selection asks, they don't breed and have all sorts of sickness problems. Nature does not scale through concentration; it scales with duplication. If nature wants more oak, it doesn't make one big tree; it makes acorns. If nature wants more milk, it doesn't make a great big cow; it makes calves. If nature wants more tomatoes, it doesn't make a monster tomato plant; it makes a bunch of seeds that make more tomato plants. Nature scales with duplication. At Polyface, rather than having a chicken house big enough for 15,000 chickens, we have 170 little 120 square foot portable shelters holding 75 birds apiece and giving us cumulative capacity for 15,000. But they're spread out in modules, duplicated, to give us the production volume. We run pigs in groupings of 35-50. A Smithfield confinement facility might house 5,000 hogs in a bigger-than-football-field-sized facility. The stench is unbearable. By spreading these pigs out across the landscape in small groups we get the same scale without any of the ecological, immunological, or animal welfare dysfunction. This could even be said of farming in general. People see the massive corn, soybean, and alfalfa farms in the mid-west and wonder how we would possibly survive without those massive, single-species outfits. The fact is they aren't even producing food. Half the soybeans are exported to other countries; those markets are drying up rapidly with competition from other countries like Uruguay, Paraguay, Argentina, and Brazil. Nearly half the corn goes to taxpayer-subsidized ethanol. The alfalfa goes to Japan and Saudi Arabia to feed racehorses. By and large, all that production isn't even food. The fact is we don't need to produce all those commodities and even if we needed it all for food, we could do it in a more spread out, diversified platform. America has 35 million acres in lawns. We have 36 million acres housing and feeding recreational horses. All of this could be turned into duplicative production, like acorns for oak trees. My point is this: scale as commonly understood in modern American lexicon is completely anti-ecological. The real mechanism for scale is duplication. A more democratized production creating volume through multiplicative nodes is the way nature works. This is why farms like Polyface, with spread out infrastructure in repeated modules offers multiple advantages. Polyface can't feed the world by itself, and we have no desire to build an empire trying to. But thousands of Polyfaces can feed the world. Indeed, they're the only way to do it for the next 500 years. This is one reason why we invest heavily in germinating new young farmers. Our stewardship and apprenticeship programs are all about this kind of duplication. In fact, Aug. 21-22 we're hosting the Stockman Grass Farmer's Launching Young Farmers conference where we'll feature 8 of our graduates who were 20 years old, no money, no land, and at 40 are full-time farming without government subsidies. If you ever dreamed of bootstrapping a farming career, you should come. We still have room. It will be the most profound agricultural conference in America this year. Information is on our website on the education tab. For most of you, the fact that you keep us in business to duplicate production and the farmers who will carry these principles forward, indicates your heart investing in an authentic food and farming model. Thank you for making it all possible.

Sloppy Joegis

Sloppy Joegis (Bulgogi Sloppy Joes)

A Family Dinner Favorite

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