Korean Style Sloppy Joes
Serves: 4 Prep Time: 5 Minutes, Cooking Time: 25 MINS
Ridiculously indulgent and ideal weekend fare, these sliders are pepped up with Asian kitchen staples. I’ve suggested sriracha for spice here but if you have a tub of gochujang in the fridge waiting to be used up, use that instead.
- 1 tbsp sesame oil
- Bunch of spring onions (scallions), thinly sliced
- 3 carrots, julienned
- 2 garlic cloves, finely sliced
- 500g minced beef (15% fat)
- 2 tbsp soft dark brown sugar
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp gochujang
- 12 brioche slider burger buns
- 3 tbsp toasted sesame seeds
- For the pickled chilli cucumber:
- 1 cucumber, peeled,thinly sliced
- 1 green finger chilli, thinly sliced
- 75ml rice wine vinegar
- 75ml water
- 3 star anise
- 2 tbsp caster sugar
- For the burger sauce
- 2 tbsp gochujang (or to your level of spiciness)
- 6 tbsp mayonnaise
Heat the oil in a frying pan (skillet) and gently fry the spring onions (save a handful to garnish), carrot and garlic for 5 minutes until tender. Add the minced beef and increase the heat to brown all over.
Add the sugar, soy sauce, sesame oil, rice vinegar, gochujang and a splash of water and bubble gently for 20 minutes, adding a splash more water if it starts to get too dry.
Meanwhile, put the cucumber and chilli in a bowl. Pour the vinegar into a small pan with the same amount of water and the star anise and sugar. Heat until the sugar has dissolved, then pour the hot pickling liquid over the cucumber and chilli and set aside for at least 10 minutes.
To make the burger sauce, mix the gochujang and mayonnaise until combined.
Spread with the gochujang mayo, toast the brioche buns. Fill with the sticky mince. Scatter with the remaining spring onions, top with the pickled cucumber, toasted sesame seeds and serve.