Mark Cockcroft spices up the cafeteria classic with some flavor-packed Korean ingredients. Retaining all of the comforting nostalgia with a little added heat from the gochujang and some serious umami notes from the doenjang and soy sauce. In addition to serving these on the traditional bun, this meaty mix can be served atop rice or pasta as well! Mahalo Mark!
Serves: 3-4 Prep/Cooking time: 10/30 minutes. Enjoy!
- 1 1/2 lb of ground venison
- 2 Tbsp vegetable oil
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 ribs celery, finely chopped
- 1 Tbsp grated ginger
- 4 cloves garlic, minced
- 2 Tbsp gochujang
- 1 Tbsp doenjang (miso paste makes a fine substitute)
- 1 (14.5oz) can crushed/pureed tomatoes
- 2 tsp soy sauce
- 1 Tbsp mirin
- ¾ tsp toasted sesame oil
- 4 burger buns, toasted
- Salt & pepper
*Pickles, kimchi, chives/scallions, toasted sesame seeds for service
STEP 1: First, heat a large sauce pan or Dutch oven over medium heat.
STEP 2: Next, add oil and venison, breaking up meat into small pieces, then cook without stirring until just lightly browned on the bottom.
STEP 3: Add onion, bell pepper, and celery and a pinch of salt and pepper..
STEP 4: Sauté, stirring often until meat is no longer raw and vegetables are soft and tender, about 5-8 minutes.
STEP 5: Add ginger and garlic, stir to mix well and sauté for about a minute until fragrant.
STEP 6: Add gochujang and doenjang, mix well and cook for about a minute.
STEP 7: Add tomatoes, 1 cup of water, soy sauce, and mirin to pot, bring to a simmer.
STEP 8: Lower heat, cover and cook for about 20 minutes to allow flavors to meld.
STEP 9: Sauce should be fairly thick, but feel free to add a touch more water, or bone broth, it to your desired consistency.
STEP 10: Add toasted sesame oil and stir to combine. Taste and adjust seasoning as necessary.
STEP 11: Serve on toasted buns with your favorite toppings and condiments. Enjoy!
We’d love to see what you create! Share a photo of your Sloppy Joes with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.