Subj : 3/18 Nat Sloppy Joe Day 5
To   : All
From : Dave Drum
Date : Thu Mar 16 2023 13:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gochujang Sloppy Joes w/Kimchi
 Categories: Beef, Vegetables, Herbs, Sauces, Breads
      Yield: 4 servings
 
    3/4 ts Kosher salt; more to taste
    1/2 ts Baking soda
      1 lb 85% lean ground beef
    1/4 ts Cornstarch
    1/3 c  Thin sliced scallions; more
           - for garnish
      2 tb Vegetable oil
      4 cl Garlic; fine chopped
      2 ts Fine chopped fresh ginger
      3 tb Tomato paste
      2 tb Gochujang
      1 tb Packed light brown sugar
      3 tb Ketchup
      2 tb Unseasoned rice vinegar
      2 tb Soy sauce
      1 tb Toasted sesame oil
      2 ts Fish sauce
    3/4 ts Fresh ground black pepper
      4    Soft rolls; halved, toasted,
           - buttered
           Kimchi; fine chopped, for
           - topping
           White sesame seeds; garnish
 
  In a large bowl, whisk together the salt, baking soda,
  and 1 tablespoon of water. Add the beef and use your
  hands to combine. Set aside.
  
  In a small bowl, whisk the cornstarch and 1 tablespoon
  of water until dissolved; set aside.
  
  To a large skillet set over medium heat, add the
  scallions and vegetable oil and cook, stirring
  occasionally, until softened, about 4 minutes. Add the
  garlic and ginger and cook until fragrant, about 30
  seconds. Stir in the tomato paste, gochujang, and brown
  sugar and cook until the sauce has thickened and
  darkened slightly, about 2 minutes.
  
  Add the beef and cook, using a spoon to break up any
  large clumps, until no pink remains, about 5 minutes.
  Using a potato masher, mash the beef to the texture of
  small pebbles, then stir in the ketchup, vinegar, soy
  sauce, sesame oil, fish sauce, black pepper, and the
  reserved cornstarch mixture. Turn the heat to high and
  cook, stirring continuously, until the sauce thickens,
  1-2 minutes more.
  
  To serve, distribute the beef mixture evenly among the
  rolls, then top each with the kimchi, scallions, and a
  sprinkling of sesame seeds.
  
  By: Benjamin Kemper
  
  Yield: 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I was going to wear my camouflage shirt today, but I couldn't find it.
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