Sloppy Joes with Kimchi Slaw
By Alli BerkeyPublished on December 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup kimchi, chopped¼ cup mayonnaise ¾ teaspoon pepper, divided½ cup ketchup 3 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon packed brown sugar 3 garlic cloves, minced1 pound 85 percent lean ground beef 4 hamburger buns
Before You Begin
One cup of coleslaw mix plus 1 tablespoon of sriracha can be substituted for the kimchi.
Instructions
- Combine kimchi, mayonnaise, and ¼ teaspoon pepper in bowl; set aside. In second bowl, whisk ketchup, soy sauce, oil, sugar, and garlic until smooth.
- Cook beef and remaining ½ teaspoon pepper in 12-inch nonstick skillet over medium heat until beef is no longer pink and begins to brown, 8 to 10 minutes. Stir in ketchup mixture and cook until sauce thickens slightly, about 1 minute.
- Divide beef mixture and kimchi mixture among bun bottoms. Cover with bun tops and serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup kimchi, chopped
¼ cup mayonnaise
¾ teaspoon pepper, divided
½ cup ketchup
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon packed brown sugar
3 garlic cloves, minced
1 pound 85 percent lean ground beef
4 hamburger buns
Ingredients
1 cup kimchi, chopped
¼ cup mayonnaise
¾ teaspoon pepper, divided
½ cup ketchup
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon packed brown sugar
3 garlic cloves, minced
1 pound 85 percent lean ground beef
4 hamburger buns
Ingredients
1 cup kimchi, chopped
¼ cup mayonnaise
¾ teaspoon pepper, divided
½ cup ketchup
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon packed brown sugar
3 garlic cloves, minced
1 pound 85 percent lean ground beef
4 hamburger buns
Why This Recipe Works
Using store-bought kimchi was a quick and easy way to add both bold flavor and crunch to a quick slaw.
Before You Begin
One cup of coleslaw mix plus 1 tablespoon of sriracha can be substituted for the kimchi.
Instructions
- Combine kimchi, mayonnaise, and ¼ teaspoon pepper in bowl; set aside. In second bowl, whisk ketchup, soy sauce, oil, sugar, and garlic until smooth.
- Cook beef and remaining ½ teaspoon pepper in 12-inch nonstick skillet over medium heat until beef is no longer pink and begins to brown, 8 to 10 minutes. Stir in ketchup mixture and cook until sauce thickens slightly, about 1 minute.
- Divide beef mixture and kimchi mixture among bun bottoms. Cover with bun tops and serve.
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