Slovenly Joseph (Korean BBQ Sloppy Joe)

(The Topping) ( Make this 2 days in advance.)*

1 large red onion sliced thin

1 cup water

1 cup apple cider vinegar

1 tbsp salt

1 tbsp white sugar

1 tbsp whole black peppercorns

1 tbsp brown mustard seeds

3 bay leafs

Salt & Pepper

(The Sauce)

1 inch fresh ginger gated

3 cloves garlic grated

1 Asian pear grated

1 tbsp sesame oil

1 tsp fish sauce*

1 tbsp gochugaru (korean chili seasoning)*

1 can 15 oz tomato sauce (with additional 1/2 cup of water rinsing out the can)

1.5 tsp dijon mustard

1 tsp sriracha (optional extra heat)

3 tbsp brown sugar

1 tbsp ketchup

Salt & Pepper

 (The Body)

1 medium yellow onion minced

1 poblano pepper minced (sub with a green pepper if you can't find poblano)

3 lbs 80/20 ground beef

1 tsp white sugar

1 tsp grandulated garlic

1 tsp cumin

1 tsp oregano

Salt & Pepper

1 bunch scallions sliced

(Other Stuff)

2 tbsp toasted white sesame seeds

1 dozen slider potato rolls

1. Start with your pickled red onion recipe. In a medium sauce pan add your water, apple cider vinegar, salt, and sugar. Bring your brine to boil and remove for the stove top. In a large mason jar add your mustard seeds, peppercorns, and bay leafs. Top with your sliced red onion. Move the jar to the sink and slowly pour in your hot brining liquid until the onions are fully covered. Remember that your mustard seeds will absorb some of the liquid as they hydrate. Cool fully, cover, and shake. Set in your fridge and shake once a day until you are ready to use. This should keep for a couple of weeks as long as the onions stay submerged. 

2. In a medium sauce pan add your sesame oil and heat on medium high heat. Add your minced garlic, ginger, and Asian pear stiring often. Cook until fragrant (2 minutes or so). Reduce heat and add in remaining ingredients of the sauce section. Cook for 2 minutes stiring often. Taste and adjust salt & pepper.

3. In a large dutch oven add your ground beef and cook over medium high heat. We are looking for some browning so make sure you have a large enough pan to accomodate the volume of beef. Season with the list of spices. Mix using a wooden spatula. Set up a heat tolerant bowl with some paper towel on the bottom to absorb some of the fat. When the beef if fully cooked remove with a slotted spoon into your bowl. We want about 3 tbsps of beef fat left in the pot to cook the onions and peppers. Add your onions and peppers to the pot and cook until the onion are translucent. 

4. Return the drained beef and the cooked sauce to the pot. Cook on low until you get a nice saucy beef ratio. Add water if needed if it looks too dry and adjust seasons to taste. Add the sliced scallions just before serving and mix. 

5. Time to serve. Open a roll, spoon a healthy portion of the sloppy joe, top with the pickled red onion, and toasted sesame. 

*Notes

If you can find a store bought brand of pickled red onion... go for it. Just don't skip this condiment. Once you've had pickled red onion on your sloppy joe you won't ever want to have it with it again.

Some fish sauce is made from shrimp so be careful when making this for folks with allergy concerns. If you can't find fish sauce you can substitute the same amount of Worcestershire sauce... but I think it is worth the investment. 

Gochugaru might be a challenge to find but is key for the Korean BBQ portion of this recipe. If you are really having a hard time finding it or don't want to add another thing to your already cluttered spice cabinet add a little more sriracha sauce as a substitute. I little factoid... gochugaru is used in making kimchi.