Slow Cooker Korean Sloppy Joes

My obsession with fusion food started when I was still living in New Brunswick, taste-testing my way through the town one drunk-friendly food truck or mini restaurant at a time.  Out of all of the food NB had to offer, it was a Korean BBQ fusion restaurant that stole my heart and wooed my tastebuds.
Why? Because they had tacos stuffed with Korean BBQ. For indecisive people like me, such fusion foods are the holy grail of non-choosing. You mean I can have all of the stuff I want in one convenient and delicious package? I’m sold.

And ever since, I’ve been obsessed with combining flavors from different cultures and types of food that works together. Or, not just works, but goes above and beyond what you’d expect. Much more than the sum of its parts.

But after all of these years of cooking, I still didn’t dabble much into the Korean sweet and spicy flavors that made me all in love with fusion in the first place. It was about time to change that, with an easy and flavor-packed recipe that anyone would be head-over-heels for– Slow Cooker Korean Sloppy Joes.

The key here is gochujang, an ingredient that’s used in many Korean dishes and consists of red chili, glutinous rice, and fermented soybeans. It’s savory and sweet, just like my favorite sloppy joes, with a bit of spiciness to boot.  It used to be that I could only find it in specialty Asian grocers, but in the past few years, it’s popped up in the International section of my local grocery stores as well. No special trips necessary!
 

Slow Cooker Korean Sloppy Joes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes   

Ingredients

1.     1 1/2 pounds ground beef , 85/15 fat content
2.     1/2 cup ketchup
3.     2 teaspoons sesame oil
4.     3 cloves garlic , minced
5.     2 tablespoons low sodium soy sauce
6.     1/2 cup water
7.     1/2 cup hoisin
8.     2 green onions sliced thinly
9.     1/2 teaspoon sriracha
10.     1 tablespoon rice wine vinegar
11.     4 brioche rolls

Instructions

1. In a large skillet add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
2. Cook until well browned (5-6 minutes), then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and sriracha and stir together well until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
3. Toast the buns then spoon over the mixture and top with green onions.

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