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.