Bulgogi BBQ Sloppy Joe

Let me begin by saying this recipe is not necessarily complicated, but it does involve a fair amount of work, so it is not for the faint of heart, nor for anyone looking for one of the quick recipes I usually post. It is, however, worth the effort and insanely delicious. This recipe is from the Myers & Chang At Home cookbook, which is still one of my favorites. You have to start preparing this dish at least 24 hours ahead, I recommend 2 days. It was three separate components, which I personally made over three days. But. It’s. So, Worth. it…..

What you’ll need:

Sloppy Joe

  • 1/4 cup Sambal Oelek
  • 1/4 cup toasted sesame oil
  • 1/4 cup sugar
  • 1/4 cup white sesame seeds
  • 5 garlic cloves, smashed
  • 1 cup soy sauce
  • 1 pound flank or skirt steak
  • 4 soft rolls

Korean BBQ sauce

  • 1 1/2 cups chicken stock
  • 1 bunches of scallions (8-9 pieces a bunch)
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 inch knob ginger, peeled and chopped
  • 2 tbsp Korean red pepper paste (Gochujang)
  • 2 tbsp soy sauce

Kimchi Cucumbers

  • 2 seedless cucumbers
  • 1 cup Korean chili powder (or 1/4 cup red pepper flakes)
  • 1 bunch scallions
  • 4 garlic cloves, thinly sliced
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1/4 salt
  • 2 tbsp shrimp paste in oil

Kimchi Cucumbers

Slice the cucumbers unpeeled (about 1/4 inch) and place in a large bowl. Add the rest of the ingredients listed under Kimchi cucumbers, and mix well.

Place plastic wrap directly on the cucumber mix, then place something heavy on top to keep it as airtight and compressed as possible. Add more plastic wrap on top of the bowl to keep it as airtight as possible. Refrigerate for at least 24 hours.

Korean BBQ Sauce

In a large sauce pan combine all ingredients listed under Korean BBQ sauce, Bring to a boil, then simmer gently for 30 minutes on low heat.

Let it cool briefly, then add to a blender or food processor to puree. Strain through a fine sieve.

Bulgogi Sloppy Joe

In a medium bowl combine sambal oelek, sesame oil, sugar, sesame seeds, garlic, and soy sauce. Place steak into a shallow container and cover with the mixture, Cover and refrigerate for at least 6 – 8 hours. Remove the steak and cut against the grain into thin slices. Cook gently in a skillet for 6 – 8 minutes over medium heat. Assemble sandwiches with toasted soft rolls (butter the insides before toasting in the oven if you like). Bulgogi meat goes first, then BBQ sauce, topped off with Kimchi Cucumbers.


Bon Appetit!

For more info on the Myers & Chang cookbook click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply