Monday, October 3, 2022

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Gochujang-Kimchi Sloppy Joe Recipe | Saveur

Welcome to One Pot Bangers, Benjamin Kemper’s weekly column, the place you’ll discover our freshest, boldest cooking concepts that require only one pot, skillet, or sheet pan. Busy week? We’ve bought you coated with these low-effort, high-reward recipes from across the globe.

When my mother was out of city, my brother and I have been caught with “Dad meals.” Turkey burgers and Bush’s baked beans. Fish and canned corn. Rooster. 

However there was one Dad meal that we’d race downstairs for: sloppy joes. The sloppy joe—if you happen to haven’t had the pleasure—is an American dish of gloopy, pebbly beef drenched in sweet-sour sauce and spooned onto a hamburger bun. The components are few, and undoubtedly Dad-approved: floor beef, vinegar, ketchup, bread. The three of us would eat the sandwiches hunched over-the-counter, our chins glistening with red-orange grease. Sloppy, certainly.   

I hadn’t considered these sloppy joes in many years—till a recipe caught my eye in Myers + Chang at Residence: Recipes from the Beloved Boston Eatery. It regarded like an absolute bombshell: a Korean riff that referred to as for flank steak, gochujang, sesame oil, and selfmade cucumber kimchi. Props to the culinarians on the market affected person sufficient to pickle and marinate and pot-watch for hours to make a humble sloppy joe. Me on a Tuesday? No probability. I wanted to get dinner on the desk. 

So I cheated. Paring again chef Joanne Chang’s recipe, I swapped in steak for floor beef and drew on a number of methods of the commerce: baking soda within the beef for tenderness, cornstarch within the sauce to rein within the “sloppy,” browned tomato paste for an undertow of umami. 

Name it a son meal. I ought to make it for my dad someday. I owe him a dinner or two.

Yield: 4

Time: half-hour

  • ¾ tsp. tsp. kosher salt, plus extra to style
  • ½ tsp. baking soda
  • 1 lb. 85 % lean floor beef
  • ¾ tsp. cornstarch
  • ⅓ cup thinly sliced scallions, plus extra for garnish
  • 2 Tbsp. vegetable oil
  • 4 garlic cloves, finely chopped
  • 2 tsp. finely chopped contemporary ginger
  • 3 Tbsp. tomato paste
  • 2 Tbsp. gochujang
  • 1 Tbsp. packed gentle brown sugar
  • 3 Tbsp. ketchup
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. fish sauce
  • ¾ tsp. freshly floor black pepper
  • 4 comfortable rolls, halved, toasted, and buttered
  • Kimchi, finely chopped, for topping
  • White sesame seeds, for garnish


  1. In a big bowl, whisk collectively the salt, baking soda,  and 1 tablespoon of water. Add the meat and use your palms to mix. Put aside.
  2. In a small bowl, whisk the cornstarch and 1 tablespoon of water till dissolved; put aside.
  3. To a big skillet set over medium warmth, add the scallions and vegetable oil and cook dinner, stirring often, till softened, about 4 minutes. Add the garlic and ginger and cook dinner till aromatic, about 30 seconds. Stir within the tomato paste, gochujang, and brown sugar  and cook dinner till the sauce has thickened and darkened barely, about 2 minutes.
  4. Add the meat and cook dinner, utilizing a spoon to interrupt up any massive clumps, till no pink stays, about 5 minutes. Utilizing a potato masher, mash the meat to the feel of small pebbles, then stir within the ketchup, vinegar, soy sauce, sesame oil, fish sauce, black pepper, and the reserved cornstarch combination. Flip the warmth to excessive and cook dinner, stirring constantly, till the sauce thickens, 1–2 minutes extra.  
  5. To serve, distribute the meat combination evenly among the many rolls, then high every with the kimchi, scallions, and a sprinkling of sesame seeds.


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