Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw

They’re messy, yes, but so worth it.


  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons fresh lime juice
  • 2 to 3 teaspoons sriracha chile sauce
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 4 cups thinly sliced napa cabbage (from 1 medium head cabbage)
  • 1/4 cup thinly sliced red onion
  • 1/2 cup unsalted chicken stock
  • 2 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (such as Chung Jung One)
  • 1 teaspoon cornstarch
  • 1 tablespoon Korean toasted sesame oil
  • 1 pound 90% lean ground beef (preferably grass-fed)
  • 4 garlic cloves, finely chopped
  • 1/2 cup chopped scallions (from 4 scallions)
  • 4 sesame seed hamburger buns, split and toasted


  1. 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.
  2. 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.
  3. 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.

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