Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

Korean-inspired sloppy joes featuring bulgogi-seasoned ground beef with gochujang and soy sauce, topped with a spicy lime-dressed napa cabbage slaw, served on toasted sesame buns.

american

fusion

korean

Nutrition

Provides high protein from lean ground beef with moderate carbohydrates from buns and added sugars, while offering vitamins and fiber from napa cabbage slaw.

Calories	480 kcal
Energy	2008 kJ
Protein	27 g
Total Fat	20 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	5 g
Monounsaturated Fat	8 g
Cholesterol	80 mg
Carbohydrate	37 g
Sugars	10 g
Dietary Fibre	3 g
Sodium	713 mg

*per serving

Peanut FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmain coursesandwiches & wrapsquick & easyfamily friendlystovetopburgers

Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

Name: Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw — Tasty Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoon Mayonnaise; 1.5 tablespoon Fresh Lime Juice; 2 - 3 teaspoon Sriracha Chile Sauce; 0.75 teaspoon Crushed Red Pepper; 0.25 teaspoon Kosher Salt; 4 cup Napa Cabbage (thinly sliced; from 1 medium head cabbage); 0.25 cup Red Onion (thinly sliced); 0.5 cup Unsalted Chicken Stock; 2 tablespoon Light Brown Sugar; 2 tablespoon Soy Sauce; 1 tablespoon Gochujang (such as Chung Jung One); 1 teaspoon Cornstarch; 1 tablespoon Korean Toasted Sesame Oil; 1 pound Ground Beef (90% lean; preferably grass-fed); 4 Garlic Cloves (finely chopped); 0.5 cup Scallions (chopped; from 4 scallions); 4 Sesame Seed Hamburger Buns (split and toasted)

Food & Wine (Ann Taylor Pittman)

4

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Mayonnaise

1.5 tablespoon Fresh Lime Juice

2 - 3 teaspoon Sriracha Chile Sauce

0.75 teaspoon Crushed Red Pepper

0.25 teaspoon Kosher Salt

4 cup Napa Cabbage thinly sliced; from 1 medium head cabbage

0.25 cup Red Onion thinly sliced

0.5 cup Unsalted Chicken Stock

2 tablespoon Light Brown Sugar

2 tablespoon Soy Sauce

1 tablespoon Gochujang such as Chung Jung One

1 teaspoon Cornstarch

1 tablespoon Korean Toasted Sesame Oil

1 pound Ground Beef 90% lean; preferably grass-fed

4 Garlic Cloves finely chopped

0.5 cup Scallions chopped; from 4 scallions

4 Sesame Seed Hamburger Buns split and toasted

Equipment

Small bowl

Wooden spoon or spatula

Medium bowl

Whisk

Large skillet

Knife

Cutting board

Measuring cups

Measuring spoons

Toaster or oven

Instructions

Whisk together mayonnaise, lime juice, sriracha, crushed red pepper, and salt in a medium bowl. Add cabbage and onion; toss well to coat. Let stand at room temperature while beef cooks.

Whisk together stock, brown sugar, soy sauce, gochujang, and cornstarch in a small bowl; set aside. Heat oil in a large skillet over medium-high. Crumble beef into skillet, and stir in garlic. Cook, stirring often to break up beef into small pieces, until browned, 4 to 5 minutes. Stir in scallions, and cook, stirring often, until scallions are softened, about 2 minutes. Add reserved stock mixture. Bring to a simmer over medium-high; cook, stirring often, until sauce is thickened and glossy, 2 to 3 minutes. Remove from heat.

Spoon about 1/2 cup beef mixture onto each bottom bun. Top each with about 1/2 cup cabbage mixture, and cover with top buns.