Sloppy Joes, a childhood favourite of mine! With kiddos being out of school next week, we think you should kick off summer break with this tasty recipe! These Sloppy Joes have a bit of a twist; a gochujang* twist if you will! Packed full of flavour, everyone at your table will want a second helping.
Plus, since they're made with plant-enhanced ground beef, you know that dinner is going to be both delicious and sustainable.
Add some potato chips and pickles, and toast to the official start of summer! Reminder: send us your pictures if you create this dish. We love seeing your sloppy joe moments.
*Gochujang has a mild spice profile that’s suitable for most pallets, however might not work for really young kids.
Ingredients:
- 1 tbsp vegetable oil
- 1 package Bump plant-enhanced ground beef
- 1 tsp. kosher salt
- Freshly ground pepper
- 1 medium green bell pepper, ribs and seeds removed, chopped
- 1 medium onion, chopped
- 6–8 garlic cloves, finely grated
- 3 tbsp gochujang
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown sugar
- 1 tsp. yellow mustard
- 1 15-oz. can tomato sauce
- 1 tbsp balsamic vinegar
- 4 potato rolls
- Kosher dill spears and potato chips (for serving; optional)
Directions:
- Heat vegetable oil in a large skillet over medium-high.
- Add 1 package of Bump plant-enhanced ground beef.
- Sprinkle with kosher salt and season with freshly ground pepper.
- Cook thur until a light brown crust forms underneath. Continue to cook, breaking up with a wooden spoon,until almost completely brown all the way through, about 3 minutes more.
- Push meat to one side of pan. Reduce heat to medium and add green bell pepper, onion, garlic cloves, and kosher salt and season with pepper.
- Cook, stirring often, until vegetables are softened, about 5 minutes.
- Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar , and yellow mustard. Then add in tomato sauce and water and stir again to combine.
- Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes.
- Remove beef mixture from heat and stir in balsamic vinegar; season with salt and pepper.
- Spoon beef mixture onto 4 potato rolls and top with kimchi coleslaw.
- Serve with kosher dill spears and potato chips if desired.
Kimchi coleslaw:
- 1 package of coleslaw mix
- Half a jar of Cooks Creek Kimchi (we used local MB kimchi, however any will do)
- 1/2 cup mayonnaise
- 2 tbsp white sugar
- 1 1/2 tbsp lemon juice
- 1 tbsp vinegar
- 1/2 tsp ground black pepper
- 1/4 tsp salt
*Mix together and enjoy!
*adapted from Hana Asbrink’s Bon Appetit recipe.
