Korean Sloppy Joes

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Schloppy Joes. Schlop, Schloppy Joes.

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Or I guess in the Korean language it’s:

묽고 싱거운 조. 묽고 싱거운 묽고 싱거운 조.

And I didn’t even have to look that up!

Oh and by the way, I totally had to look that up.

So a little while back, a package arrived on my front stoop. I’m just kidding I don’t call it a stoop. I don’t even really know what a stoop is. Is it the same as a front porch? A front patio? The front door? The front steps? The front walkway? The front mulch and tulips that have died and gone away just like the brothers and sisters before them?

joe1  joe2

You’re already gone.

Anyway anyway, so a package arrived. Inside the box was a gorgeous bottle of red wine and a pound of ground beef. And the pairing was called, The TROUBLEMAKER. Hi, only a little bit fitting, right?

Get this, the beef was a blend of prime chuck, short rib, prime hanger steak and prime rib cap fat blend. So in other words, I completely fell apart.

And get this also, the wine was a mix of Syrah, Grenache, Mourvédre, Petite Sirah and Zinfandel. So in other words, the parts of me that had already fallen apart, fell apart again, into smaller pieces. Ew, sorry.

So I made Korean Sloppy Joes out of it. The beef, not the wine. And the smallest parts of me that had fallen apart twice before, fell apart into even smaller pieces.

Why am I doing this to you?

This is ridiculously perfect for a school night. It takes no time at all. And it’s spicy! But you can adjust the heat level if you want. I won’t be mad or sad. Maybe a little.

The Korean chile paste (gochujang), omg. I had to get mine at an actual Asian market, as I’ve never seen it in my regular sto’. So here’s a google image so you can visualize it before you drive around for 5 hundred thousand hours. But it’s worth it. Try and find it.

You’ll fall apart into little tiny pieces. And I want that for you so our little tiny pieces of each other can hang out!

UGH, what is wrong with me.

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I heavily advise you to get sloppy.

Korean Sloppy Joes:

(tweaked from this recipe)

* 1 pound Flannery ground beef
* 1 small white onion, finely diced
* 2 smallish carrots, finely diced
* 1 red bell pepper, finely diced
* 4 cloves garlic, minced
* 2 – 4 Tbs. Korean chile paste (gochujang), start with 2 and if it’s spicy enough, stop there!
* 2 tsp soy sauce
* 1 tsp mirin
* 1 Tbs. tomato paste
* 1 tsp corn syrup (I used dark)
* 2 scallions, finely sliced
* hamburger buns (your choice)!
* coarse salt and freshly ground pepper

In a large skillet, add the beef, onions and carrots. Cook until the veggies have softened and the meat is browned all over, 6 to 8 minutes. Add the garlic and red bell pepper and cook another minute. Drain the fat if needed.

Add the chile paste, soy sauce, mirin, tomato paste, corn syrup and a pinch of salt and pepper. Let it simmer for 5 to 10 minutes, just so everything can get coated and luxuriously sexy. Or something. Taste it. Need more chile paste? If you want more heat, add it! I did. You know me.

Finally, stir in the scallions.

Serve a heaping mound of Joe on toasted (or not!) hamburger buns. Maybe have a little garden salad on the side? Yes, it all comes together now.

Thank you, Flannery Beef for the beef! And thank you, Hope Family Wines for the wine! As you can see, I’ve fallen apart into microscopic pieces by now. And I’m floating around in the air, like tiny little Bev ghost particles.

. . . I don’t know.

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It’s a tad obvious, but the Flannery beef and Austin Hope wine were provided to me by Jarvis Communications. I was not compensated for this post. But I did get to cow down (omg sorry) on some insane in the membrane Korean Joe of the Sloppy variety deliciousness. And all opinions are merst derf mah own.

Schloppy Jooooooes. Schlop, Schloppy Jooooes.

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30 Responses to Korean Sloppy Joes

  1. Liz @ The Lemon Bowl May 22, 2013 at 7:33 am #

    Ummm…yes. I want ten of these with french fries. Don’t judge.

  2. Averie @ Averie Cooks May 22, 2013 at 7:50 am #

    I dont even eat meat but these are sure pretty ‘Joes!

  3. Tieghan May 22, 2013 at 7:50 am #

    So good lookin! Seriously who knew sloppy joes could look or sound this good!? Not me! I want one!

  4. Carly @ Snack Therapy May 22, 2013 at 8:37 am #

    I’m kind of partial to the Manwich Sloppy Joes from my childhood, but this looks pretty freakin’ amazing.

  5. Heather @ Barefoot Crafts May 22, 2013 at 10:24 am #

    This is taking sloppy joes to the next level, I love it!

  6. cindy May 22, 2013 at 10:55 am #

    um, YES! I am so glad you’r championing gochujang (I’m half a Korean)…there really is no substitute. These sound amazeballs….fur-real.

  7. Marie @ Little Kitchie May 22, 2013 at 10:58 am #

    iiiiiiiii waaaaaaaaaaaant.

  8. BusyWorkingMama May 22, 2013 at 11:01 am #

    These look wonderful, Bev!

  9. Megan {Country Cleaver} May 22, 2013 at 11:58 am #

    I’m falling to pieces just looking at this!! Gimmmee MOAR!!!

  10. Amanda May 22, 2013 at 12:04 pm #

    This looks amazing! Definitely going on the grocery list! :)

  11. Jackie May 22, 2013 at 12:04 pm #

    If I ever have the Lunch Lady over for dinner, this is totally what I’m making. Or Adams Sandler and I’ll make him sing to me the entire time.

  12. Trisha @ Vignette May 22, 2013 at 1:34 pm #

    Your writing is so funny and witty. That red wine blend sounds heavenly!

  13. Erin @ The Spiffy Cookie May 22, 2013 at 1:55 pm #

    Your mention of a stoop makes me think of stoop kid from Hey Arnold.

  14. Paula - bell'alimento May 22, 2013 at 2:29 pm #

    Seriously Sloppy. Love it.

  15. Katie May 22, 2013 at 9:24 pm #

    slop, slurp, burp. I’m temped to go drive around and locate that little red tub tonight.

  16. Sarah May 22, 2013 at 11:29 pm #

    Oh Bev, I bloody love your writing.

  17. Cindy May 23, 2013 at 1:20 am #

    Love this idea!! I like it when ethnic is combined with “American.” You could even tweak it further and make Korean Sloppy Joe sliders on Hawaiian rolls. Great post!

  18. Kevin (Closet Cooking) May 23, 2013 at 7:55 am #

    These sloppy joes sound tasty! I just used some gochujang yesterday as well!

  19. Ruthy @ omeletta May 23, 2013 at 8:14 am #

    Sloppy joes bring up fond memories of my mom being out of town so dad cooks dinner, and also Chris Farley in a dress, apron and yellow rubber gloves. All good things!

  20. Melissa May 23, 2013 at 1:08 pm #

    I’ve decided gochujang is the nom of all noms.

    My Walmart now carries Annie Chun’s brand gochujang. Not sure if it’s good or not (I, too, have the red tub of awesomeness at home), but it might be a decent find for those who don’t have easy access to an Asian food store.

  21. Jenny's in to grapes May 24, 2013 at 6:51 am #

    Bev, you seriously crack me up and put a smile on my face for the whole day every time I read a new blog post of yours! You are too funny. Thanks for this fun treasure hunt as I live pretty rural and have to go about 40 minutes out of my way to find exciting new things to cook with! Following you with pleasure!

  22. ann May 24, 2013 at 8:28 pm #

    Gochujang is so good. Being Korean, I always get a little giddy inside when I see native flavors being incorporated into recipes. This looks great! Gochujang makes a great sauce for korean style lettuce wraps, you can make spicy mayo for sushi with it, and my absolute favorite is dipping cucumber sticks into it. SO GOOD. Also, really good to make a spicy fried rice. Glad you like it!

  23. madscar May 25, 2013 at 4:05 am #

    Love it! Thanks for recipe :)

  24. Looking FANCY May 25, 2013 at 4:46 am #

    Wow, I really have to try this some times! looks amazing!

  25. Rebecca May 25, 2013 at 7:08 pm #

    This looks yummy. Since I’m watching calories I just might try this as lettuce wraps and skip the buns. Yum!

  26. Chung-Ah | Damn Delicious May 27, 2013 at 3:06 am #

    What a fun Korean twist! I’m sure Jason’s family would love this.

  27. Nutmeg Nanny May 27, 2013 at 2:03 pm #

    Wow! These look absolutely amazing :) I love sloppy joes, have to make this!

  28. Laurie {Simply Scratch} May 28, 2013 at 11:18 pm #

    *Slop-sloppy-Joes*… LOVE!

  29. Cynthia June 3, 2013 at 10:52 am #

    I made these on Saturday and they were AMAZING. I used Annie Chun’s gochujang—though I have no reference on the matter—it was very tasty!

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