Sloppy Bulgogi

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

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Yield:

6 sloppy buljoegis

Servings:

Ingredients

Quick Pickles

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

Bulgogi

1 pound lean ground beef
2/3 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

Directions

Step 1
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.

Step 2
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.

Step 3
Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

Editor’s Note:

Nutrition data for this recipe includes the full amount of pickling ingredients. The actual amount of pickling ingredients consumed will vary.

Nutrition Facts (per serving)

402

Calories

14g

Fat

49g

Carbs

19g

Protein

Nutrition Facts
Servings Per Recipe 6
Calories 402
% Daily Value *
Total Fat14g	18%
Saturated Fat5g	24%
Cholesterol46mg	15%
Sodium1409mg	61%
Total Carbohydrate49g	18%
Dietary Fiber2g	7%
Total Sugars23g
Protein19g
Vitamin C3mg	16%
Calcium101mg	8%
Iron4mg	21%
Potassium393mg	8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Eric
- 6 years ago
Very good, simple and will make it again
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- by: Momof4boyz
- 6 years ago
Very good! I will be making this again. Please make sure you do use the low sodium soy sauce. I used 1/2 aminos and 1/2 regular soy sauce ( did not have enough of aminos for the full amount)…it was still pretty salty.
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- by: Stjchurchcook
- 5 years ago
We’re not big fans of traditional sloppy joes but I thought I would give this a try. I reduced the soy sauce a bit and added water to make up the difference since I was concerned it might be too salty. I also skipped the sriracha in the quick pickles and added a sliced jalapeno instead. We really enjoyed it. Hubby told me to not lose this recipe which is high praise from him. I will definitely be making this again. Thanks Nicole.
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- by: L. Brewster
- 5 years ago
I didn’t make any changes to this recipe but after making it I would. I liked the pickles very much. If I make it a second time I think I would double the sauce and remove the cooked ground beef before thickening the sauce as my meat was overcooked by the time the sauce had thickened. Loved the flavor though!
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- by: Kathleen Sheridan
- 4 years ago
Served on Brioche buns. Delicious.
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- by: Dave Butler
- 3 years ago
This was a nice change of pace. I didn’t have some of the ingredients, such as cucumbers and red onions, sriracha, or buns, BUT this was an excellent starting point.

For the pickle, I agree with the author that red onions would be best but yellow onions worked fine. Rather than cucumbers, I used fine cuts of zucchini, which I will use again.

Not having buns I served it over rice, which I would also use again.

I advise following the recipe regarding the hamburger. Just browning it a few minutes and finish it off in the sauce, which blends the flavor into the meat. The leftovers were even better, for the same reason. The same goes for the pickled zucchini.

Overall a flavorful, simple, and versatile recipe.
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- by: Cookdap Member
- 2 years ago
Good, easy, quick. Low sodium soy sauce is a must; I love salt, but normal soy sauce would make this far saltier than most people could tolerate.
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Sloppy Bulgogi