Time
35 min
Serving
6 persons
Calories
402
Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.
Ingredients
- rice vinegar: 0.5 cup
- water: 0.5 cup
- raw cane sugar: 2 Tbsp
- sriracha sauce: 1 tsp
- cucumber: 1 piece (sliced)
- red onion, sliced into petals: 0.5 piece
- lean ground beef: 1 pound
- reduced-sodium soy sauce: 0.66667 cup
- brown sugar: 0.5 cup
- green onions: 3 piece (chopped)
- sesame oil: 2 tsp
- sriracha sauce: 1 Tbsp
- garlic puree: 1 tsp
- ginger paste: 1 tsp
- sesame seed burger buns: 6 piece
Metric Conversion
Stages of cooking
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Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
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Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.
