Lunch Recipe

Sloppy Bulgogi

Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.

INGRIDIENT

½ cup rice vinegar

½ cup water

2 tablespoons raw cane sugar

1 teaspoon sriracha sauce

1 small cucumber, thinly sliced

½ small red onion, sliced into petals

1 pound lean ground beef

⅔ cup reduced-sodium soy sauce

½ cup brown sugar

3 green onions, chopped

2 teaspoons sesame oil

1 tablespoon sriracha sauce

1 teaspoon garlic puree

1 teaspoon ginger paste

6 sesame seed burger buns

DIRECTION

Step: 1

Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.

Step: 2

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.

Step: 3

Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

NUTRITION FACT

Per Serving: 402 calories; protein 18.8g; carbohydrates 49g; fat 14.3g; cholesterol 45.6mg; sodium 1408.6mg.

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