A delicious Sloppy Joe with a Korean twist—an exceptional fusion on flavours that everyone will love!
- Grate ginger and garlic using a fine grater. Set aside.
- Heat oil in a large non-stick skillet set over medium heat. Place beef in the skillet. Using a wooden spoon, break apart ground beef and cook for 5 to 6 minutes, until golden brown. Avoid over-stirring to allow meat to brown.
- Meanwhile, in a small bowl, completely dissolve cornstarch in water.
- Set oven to broil. Place the rack in the centre of the oven.
- Add garlic, ginger, ketchup, honey, soy sauce, gochujang and starch mixture to skillet with the meat. Mix and simmer 2 to 3 minutes, stirring a few times until almost no liquid is left.
- In the meantime, place buns on a baking sheet with the inside side up and broil for 1 to 2 minutes until lightly browned. Keep an eye on them to prevent them from burning.
- Spread meat on the bottom bun, garnish with thinly sliced green onions, if desired, and close with the top bun. Serve with your choice of salad.
This dish is best made at the last minute, but the meat can be stored for 4 days in the fridge or 4 months in the freezer.
This recipe is courtesy of: Geneviève O’Gleman
Photo credit: O’Gleman Média/Sylvie Li
CHEF’S SECRET
Gochujang is made from fermented soy and red pepper paste. It can be found in the international section at IGA. If you can’t find it, it can be replaced with 15 mL (1 tbsp) of miso paste and 10 mL (2 tsp) sambal oelek.
If you prefer milder dishes, simply cut the amount of gochujang in half.