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