Gochujang Sloppy Joes With Kimchi
"Recipe source: Saveur Magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (400.9 g)
- Calories 2057
- Total Fat - 213.1 g
- Saturated Fat - 124.2 g
- Cholesterol - 589.5 mg
- Sodium - 2899.2 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 0.5 g
- Sugars - 6.5 g
- Protein - 32.9 g
- Calcium - 83.1 mg
- Iron - 3.8 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season beef with salt and set aside.
Step 2
In a small bowl, whisk the cornstarch and 1 tablespoon of water until dissolved; set aside.
Step 3
To a large skillet set over medium heat, add the scallions and vegetable oil and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the tomato paste, gochujang, and brown sugar and cook until the sauce has thickened and darkened slightly, about 2 minutes.
Step 4
Add the beef and cook, using a spoon to break up any large clumps, until no pink remains, about 5 minutes. Stir in the ketchup, vinegar, soy sauce, sesame oil, fish sauce, black pepper, and the reserved cornstarch mixture. Turn the heat to high and cook, stirring continuously, until the sauce thickens, 1–2 minutes more.
Step 5
To serve, distribute the beef mixture evenly among the rolls, then top each with the kimchi, scallions, and a sprinkling of sesame seeds.
Tips
No special items needed.
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