RECIPE: Korean Sloppy Joes
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!
Mark Cockcroft
Ingredients
- 1 1/2 lbs Maui Nui ground venison
- 1 large onion, finely chopped
- bell pepper, finely chopped 1
- 2 ribs celery, finely chopped
- 1 tbsp grated ginger
- 4 garlic cloves, 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
- Neutral oil
- Optional sides or toppings: pickles, kimchi, chives/scallions, toasted sesame seeds
DIRECTIONS
First, heat a large saucepan or Dutch oven over medium heat.
Next, add oil and venison, breaking up meat into small pieces, then cook without stirring until just lightly browned on the bottom.
Add onion, bell pepper, celery, and a pinch of salt and pepper.
Sauté, stirring often until meat is no longer raw and vegetables are soft and tender about 5-8 minutes.
Add ginger and garlic, stir to mix well, and sauté for about a minute until fragrant.
Add gochujang and doenjang, mix well and cook for about a minute.
Add tomatoes, 1 cup of water, soy sauce, and mirin to the pot and bring to a simmer.
Lower heat, cover, and cook for about 20 minutes to allow flavors to meld.
The sauce should be pretty thick, but feel free to add more water or bone broth to your desired consistency.
Add toasted sesame oil and stir to combine. Taste and adjust seasoning as necessary.
Serve on toasted buns with your favorite toppings and condiments. Enjoy!