Sloppy Cho

This is an Asian inspired sloppy joe packed with so much flavor. The gochujang, oyster sauce, and chili add a deep, savory heat that makes it totally different from a traditional sloppy joe. It’s rich, a little spicy, slightly sweet, and really satisfying. It might not be a combination you’d think to make, but it just works. Bold Korean-inspired flavors in a classic sloppy joe, totally unexpected and so good.

Ingredients

For the filling:

• 1 TB oil

• 1 large yellow onion, roughly chopped

• 8 oz cremini mushrooms

• 2 jalapeños, roughly chopped (optional)

• 6-8 garlic cloves, minced

• 1 pound ground beef

• 1 (15-oz) can tomato sauce

• Sesame buns, for serving

For the sauce:

• 3 TB Gochujang

• 3 TB ketchup

• 1½ TB oyster sauce

• 2 TB dark brown sugar

• 1 TB hot mustard

• 1 tsp Korean chili flakes (optional)

Instructions

1. Add the onion, mushrooms, jalapeños, and garlic to a food processor. Pulse until very finely minced (almost paste-like but not fully puréed). Alternatively, you can chop finely by hand.

2. Heat the oil in a large skillet over medium heat. Add the vegetable mixture and sauté until softened and most of the moisture has cooked off, about 6–8 minutes.

3. In a small bowl, mix together the gochujang, ketchup, oyster sauce, brown sugar, hot mustard, and Korean chili flakes.

4. Add the sauce mixture to the vegetables and cook for about 2 minutes, stirring constantly, to lightly toast and deepen the flavor.

5. Add the ground beef to the pan. Cook, breaking it up with a spoon, until mostly cooked through with just a slight hint of pink remaining.

6. Stir in the tomato sauce. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20–30 minutes, or until thick and saucy.

7. Taste and adjust seasoning if needed. Spoon onto toasted buns and serve warm with a slice of your favorite melty cheese, kimchi, pickles, asian slaw, or whatever else you might like.

4 servings