THE RECIPE JOURNAL · Main Course
Bulgogi Sloppy Mix
This flavorful dish combines tender marinated beef with a savory, slightly sweet sauce for a delicious twist on a classic favorite. It’s quick to make and perfect for a satisfying weeknight meal that everyone will love.
FROM THE KITCHEN • Bulgogi Sloppy Mix
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Tender Kebabs with a Creamy Twist
Something delicious to watch next.
01
Step 1
Start by combining the rice vinegar, water, sugar, and sriracha in a small saucepan. Heat it over medium until it comes to a boil and the sugar dissolves, which should take about 2 minutes. Meanwhile, slice the cucumber and red onion and put them in a shallow dish. Pour the warm vinegar mixture over the veggies and let them sit while you cook the beef.
02
Step 2
Next, heat a large skillet over medium-high heat. Add the ground beef and cook it, stirring often, until it’s no longer pink—about 5 minutes. Drain off any excess grease, then return the beef to the pan. Stir in the soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Let everything cook together, stirring now and then, until the sauce thickens up, which should take around 8 minutes.
03
Step 3
Once your bulgogi mixture is ready, pile it onto hamburger buns and top with the tangy pickled cucumbers and onions. Serve right away and enjoy!
Why you’ll love it
This dish offers a delicious blend of sweet and savory flavors with a tender, juicy texture. It’s quick to prepare and perfect for busy weeknights. Plus, it’s a fun twist on a classic favorite that everyone will enjoy.
How to serve
Serve with steamed rice or inside warm buns for a tasty sandwich. Add some fresh greens or pickled vegetables on the side to balance the rich flavors. It also works great as a filling for lettuce wraps.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain moisture. You can also freeze the cooked mixture for up to 2 months; thaw in the fridge before reheating.
