Korean Sloppy Joes

This is a fun twist on Sloppy Joes that I saw on a recent episode of The Kitchen.  I really liked the flavor -- it's sweet like normal sloppy Joes but with Asian flavors from the ginger and gochugang.  The only thing I would change next time is to add some diced bell pepper with the onion to get a few more veggies in the mix.  But, the baby loved it, so it's a winner in my book!

Korean Sloppy Joes (adapted from The Kitchen)

Serves 4

1 pound ground pork

1 T grated fresh ginger

6 garlic cloves, minced

5 T gochugang 

1 T sesame oil

1 T white sugar

1 T soy sauce

1/2 tsp ground black pepper

1 T vegetable oil

1 cup diced onion

Toasted buns, to serve.

Shredded iceberg lettuce to serve

Thinly sliced cucumber, mixed with a little rice vinegar and salt to taste, to serve

1. The night or morning before you plan to make the dish, place the ground pork in a large bowl with the ginger, garlic, gochuang, sesame oil, sugar, soy sauce, and pepper.  Mix to combine, cover, and place in the fridge for at least two hours, until ready to cook.

2. Heat the oil in  a large skillet over high heat.  Add the onion, and stir until soft.  Add the meat and saute, stirring constantly until cooked through.  Drain any residual fat.

3. Toast the buns, and top each bun with shredded lettuce.  Top with the Sloppy Joe mixture, and the add the cucumber and the top bun.