This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen as he cooks his Spicy Korean Sloppy Joe with Quick Pickled Carrots & Sesame Slaw. He’ll walk you step-by-step through the recipe, to cook-along from your home. Go to beyondtheplatepodcast.com to get the recipe. Dinner is served!
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Spicy Korean Sloppy Joes with Quick Pickled Carrots & Sesame Slaw
INGREDIENTS:
1 cup, plus 2 Tablespoons rice vinegar, divided
1/4 cup water
1/4 cup sugar
2 teaspoons Kosher salt, plus more for seasoning
1 cup store-bought shredded carrots or fresh grated carrots
2 big handfuls (about 2 cups) shredded cole slaw mix, or thin sliced green cabbage
1-2 teaspoons sesame oil, divided
2 Tablespoons vegetable or canola oil, divided
Drizzle of honey, to taste
2 teaspoons sesame seeds, raw or toasted
Black pepper
1 pound ground beef (80/20 blend)
3 scallions, whites finely sliced and greens rough sliced on a bias
2 Tablespoons gochujang
2 Tablespoons maple syrup or brown sugar
1 Tablespoon soy or tamari (T=little to no wheat- S=includes wheat)
2 Tablespoons hot tap water
4 Martin’s Sandwich Potato Rolls (listen to the end for “cold toasting” tip)
EQUIPMENT:
1 small sauce pot or skillet
1 tasting spoon or wood spoon
1 small whisk or tasting spoon
Measuring cups and spoons, if you use them
2 small mixing bowls, heat-proof
1 Medium mixing bowl
1 tongs
1 medium to large skillet
1 potato masher, optional
1 rubber spatula or wood spoon
For the Quick Pickled Carrots:
Place a small sauce pot over medium high heat and add 1 cup rice vinegar, 1/4 cup water, sugar and 2 teaspoons salt. Bring to a simmer and stir to dissolve the sugar and salt and let simmer for another minute. While it is coming to a simmer, place the carrots in a small heatproof mixing bowl and pour the pickling liquid over the carrots. Put aside and let come to room temperature. This can be done ahead of time if you’d like and these will keep in the refrigerator, covered, for at least a week.
For the Sesame Slaw:
Next, in a medium size mixing bowl, add the slaw mix, 1 Tablespoon rice vinegar, 1 teaspoon sesame oil, 1 Tablespoon vegetable oil, honey and sesame seeds. Season with salt and pepper, mix well, taste and adjust seasonings accordingly. Place in fridge to stay cool and let flavors come together. This will keep overnight or longer, but the cabbage may lose some of its crispness.
For the Sloppy Joes:
Place a medium to large size skillet over medium high heat and add the remaining tablespoon of vegetable oil. Add the ground meat to the pan, breaking up with the back of a wooden spoon or using a potato masher, until it starts to cook. Continue to break up as necessary. Once there is no more pink, about 3-5 minutes, season with salt and pepper and stir. Let continue to cook a couple minutes until brown and slightly crisp and add in the scallion whites. Cook while stirring for another minute.
While the meat is cooking, to a small bowl, add the gochujang, maple syrup, the remaining tablespoon of rice vinegar, soy and hot water. Mix well to combine and set aside until you’re ready to add it to the ground meat.
Add the sauce mixture to the cooked meat, turn heat to medium low and stir together for a minute or two. Add in the scallion greens and the remaining 1 teaspoon of sesame oil.
To Assemble:
Open the potato roll like a book, leaving the hinge connected, so it is still one piece. Spoon the sloppy joe mixture on the bottom half of the bun, top with the sesame slaw and pickled carrots and close with the top leaving the hinge together as a little safety for backsliding.
Makes 4 sandwiches
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