Curried Steak with Sweet-Sour Cucumber Dressing

Dinner

Curried Steak with Sweet-Sour Cucumber Dressing

Let cucumber, shallot and chile sit briefly in a sweet-sour dressing while the steak cooks. Spoon the vegetables and their juices over the sliced meat just before serving.

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Yield
4 servings
Cuisine
Thai-inspired

Bring it to the table

Rest, then slice across the grain

Check the steak with a thermometer and let it rest before slicing. Cutting across the fibers makes the pieces easier to eat with the lettuce.

At the table

Lay steak over tender lettuce and finish with cucumber dressing, cilantro and mint.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup distilled white vinegar
  • 3 tbsp sugar — for dressing
  • 2 tbsp fish sauce
  • 1/2 tsp Diamond Crystal kosher salt — for dressing; or half as much Morton
  • 2 small Persian cucumbers — halved lengthwise and sliced 1/2 inch thick
  • 2 small shallots — halved and thinly sliced
  • 4 cloves garlic — finely chopped
  • 2 red Thai chiles — or use 1 serrano chile for the base batch; thinly sliced
  • 1 lime — zest only
  • 2 tbsp vegetable oil
  • 2 tsp Diamond Crystal kosher salt — for steak; or use 1 1/4 tsp Morton for the base batch
  • 2 tsp mild curry powder
  • 1 tsp sugar — for steak
  • 2 boneless rib-eye or New York strip steaks — 3/4 inch thick; about 1 1/2 lb total for the base batch
  • tender lettuce leaves — to serve
  • cilantro or mint leaves — to finish

A few useful notes.

The cucumber dressing makes roughly 2 cups for the base batch and contains fish sauce.

The steak temperature and refrigerated marinade are deliberate safety adjustments.

The cooking plan

How to make Curried Steak with Sweet-Sour Cucumber Dressing.

  1. Stir vinegar, dressing sugar, fish sauce and dressing salt until the sugar dissolves. Add cucumbers, shallots, garlic, chiles and lime zest. Mix and let stand for 15 minutes to 1 hour.

  2. Mix oil, steak salt, curry powder and steak sugar. Coat the steaks and refrigerate for 15 minutes while preparing the skillet and serving platter.

  3. Heat a dry heavy skillet over medium-high heat until hot. Cook steaks, turning about every 2 minutes, until browned and the center reaches 145°F. Timing depends on their thickness and the pan.

  4. Transfer to a board and rest for 10 minutes, including at least the required 3-minute rest after reaching 145°F. Slice across the grain.

  5. Arrange lettuce on a platter, add steak and spoon over some cucumber dressing. Top with cilantro or mint and pass the rest of the dressing at the table.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Curried Steak with Sweet-Sour Cucumber Dressing

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Curry-coated steak sliced over lettuce with a sharp cucumber, chile and lime dressing.
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Servings: 4 servings
Course: Dinner
Cuisine: Thai-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ¼ cup distilled white vinegar
  • 3 tbsp sugar for dressing
  • Amber fish sauce in a clear glass pouring bottle and prep bowl2 tbsp fish sauce
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt for dressing; or half as much Morton
  •  
    2 small Persian cucumbers halved lengthwise and sliced 1/2 inch thick
  • Whole, halved and chopped pink shallots2 small Shallot halved and thinly sliced
  • 4 cloves garlic finely chopped
  •  
    2 red Thai chiles or use 1 serrano chile for the base batch; thinly sliced
  • 1 lime zest only
  • 2 tbsp vegetable oil
  • Light irregular kosher salt flakes in a small white bowl2 tsp Diamond Crystal kosher salt for steak; or use 1 1/4 tsp Morton for the base batch
  •  
    2 tsp mild curry powder
  • 1 tsp sugar for steak
  •  
    2 boneless rib-eye or New York strip steaks 3/4 inch thick; about 1 1/2 lb total for the base batch
  •  
    tender lettuce leaves to serve
  •  
    cilantro or mint leaves to finish

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir vinegar, dressing sugar, fish sauce and dressing salt until the sugar dissolves. Add cucumbers, shallots, garlic, chiles and lime zest. Mix and let stand for 15 minutes to 1 hour.
  2. Mix oil, steak salt, curry powder and steak sugar. Coat the steaks and refrigerate for 15 minutes while preparing the skillet and serving platter.
  3. Heat a dry heavy skillet over medium-high heat until hot. Cook steaks, turning about every 2 minutes, until browned and the center reaches 145°F. Timing depends on their thickness and the pan.
  4. Transfer to a board and rest for 10 minutes, including at least the required 3-minute rest after reaching 145°F. Slice across the grain.
  5. Arrange lettuce on a platter, add steak and spoon over some cucumber dressing. Top with cilantro or mint and pass the rest of the dressing at the table.

Notes

The cucumber dressing makes roughly 2 cups for the base batch and contains fish sauce.
The steak temperature and refrigerated marinade are deliberate safety adjustments.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How far ahead should I mix the cucumber dressing?

Mix it 15 minutes to 1 hour before serving to keep some crunch in the vegetables.

What temperature should the steaks reach?

Cook to 145°F, then rest at least 3 minutes; this recipe uses a 10-minute rest before slicing.

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Charred Broccolini with Cashew-Sambal Sauce

Dinner

Charred Broccolini with Cashew-Sambal Sauce

Soak the cashews until tender, then blend them with ginger, soy, lime and chile paste. A hot skillet gives the broccolini browned edges before it lands on the sauce.

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Yield
4 servings
Cuisine
Asian-inspired

Bring it to the table

Make the sauce smooth

A high-speed blender gives the finest texture. Stop and scrape down the sides as needed, adding only a small splash of water if the mixture will not move.

At the table

Spread the sauce over plates, add the broccolini and scatter with sliced scallions.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup raw cashews
  • 1 piece fresh ginger — 1 inch long; peeled and coarsely chopped
  • 2 tbsp lime juice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp sambal oelek
  • 1/2 tsp Diamond Crystal kosher salt — optional; or half as much Morton
  • 1/3 cup water — for blending, plus water to soak cashews
  • 2 tbsp extra-virgin olive oil
  • 2 bunches broccolini — about 1 lb for the base batch; trimmed and halved lengthwise
  • kosher salt and black pepper — to season broccolini
  • 4 scallions — pale and dark green parts thinly sliced on a diagonal

A few useful notes.

The sauce makes roughly 1 1/4 cups in the base batch. Refrigerate any extra in a covered container.

Use the optional measured sauce salt only after tasting, particularly if substituting regular soy sauce.

The cooking plan

How to make Charred Broccolini with Cashew-Sambal Sauce.

  1. Put cashews in a small saucepan and cover with water by about 1 inch. Bring to a boil, take off the heat and leave for at least 30 minutes, until tender. If soaking longer than 2 hours, cover and refrigerate.

  2. Drain cashews and transfer to a blender. Add ginger, lime juice, soy sauce, honey, sambal, optional measured salt and blending water. Blend until very smooth, about 4 minutes, stopping to scrape as needed.

  3. Heat olive oil in a wide skillet over medium-high heat. Arrange broccolini in one layer and season with salt. Leave undisturbed for about 4 minutes to brown underneath.

  4. Lower the heat to medium. Cook for 6–8 minutes more, turning occasionally, until charred in spots and tender with some bite. Season with pepper and adjust salt.

  5. Spoon sauce onto plates or a platter, arrange broccolini over it and finish with sliced scallions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Charred Broccolini with Cashew-Sambal Sauce

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Pan-charred broccolini over a creamy cashew sauce with ginger, lime and sambal.
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Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 cup raw cashews
  • Fresh ginger roots with a cut piece showing the yellow interior1 piece fresh ginger 1 inch long; peeled and coarsely chopped
  • 2 tbsp lime juice
  •  
    2 tbsp low-sodium soy sauce
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp honey
  •  
    1 tbsp sambal oelek
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt optional; or half as much Morton
  • ⅓ cup water for blending, plus water to soak cashews
  • 2 tbsp extra-virgin olive oil
  •  
    2 bunches broccolini about 1 lb for the base batch; trimmed and halved lengthwise
  •  
    kosher salt and black pepper to season broccolini
  • 4 scallions pale and dark green parts thinly sliced on a diagonal

Equipment

Saucepan
Small Saucepan
Large skillet
Knife and cutting board
Spatula
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put cashews in a small saucepan and cover with water by about 1 inch. Bring to a boil, take off the heat and leave for at least 30 minutes, until tender. If soaking longer than 2 hours, cover and refrigerate.
  2. Drain cashews and transfer to a blender. Add ginger, lime juice, soy sauce, honey, sambal, optional measured salt and blending water. Blend until very smooth, about 4 minutes, stopping to scrape as needed.
  3. Heat olive oil in a wide skillet over medium-high heat. Arrange broccolini in one layer and season with salt. Leave undisturbed for about 4 minutes to brown underneath.
  4. Lower the heat to medium. Cook for 6–8 minutes more, turning occasionally, until charred in spots and tender with some bite. Season with pepper and adjust salt.
  5. Spoon sauce onto plates or a platter, arrange broccolini over it and finish with sliced scallions.

Notes

The sauce makes roughly 1 1/4 cups in the base batch. Refrigerate any extra in a covered container.
Use the optional measured sauce salt only after tasting, particularly if substituting regular soy sauce.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use a food processor?

Yes, although the sauce will generally have more texture than one made in a high-speed blender.

When should I refrigerate soaking cashews?

Cover and refrigerate if soaking for longer than 2 hours.

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Soy-Garlic Popcorn Chicken and Rice Cakes

Dinner

Soy-Garlic Popcorn Chicken and Rice Cakes

Use one pan to fry the chicken and a separate skillet for the rice cakes and sauce. The pieces meet only at the end, when a thickened garlic glaze coats both.

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Yield
4 servings
Cuisine
Korean-inspired

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Keep the two pans separate

The watery glaze goes into the lightly oiled rice-cake skillet. Keep it away from the deeper oil used to fry the chicken.

At the table

Finish with chopped peanuts and cilantro and serve while the coating is crisp.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup cylindrical rice cakes — about 2 1/2 inches long
  • 1 1/4 lb boneless chicken — cut into 1-inch pieces
  • 1 piece fresh ginger — 1 inch long; finely grated
  • 2 cloves garlic — finely grated, for chicken
  • 1 tbsp mirin — for chicken
  • 1/2 tsp Diamond Crystal kosher salt — for chicken; or half as much Morton
  • black pepper — to taste
  • 8 cloves garlic — coarsely chopped, for glaze
  • 1/4 cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp mirin — for glaze
  • 1/2 cup water — for glaze
  • 1 cup potato starch or cornstarch — for coating chicken
  • 1 tsp Diamond Crystal kosher salt — for starch coating; or half as much Morton
  • 1 tsp potato starch or cornstarch — for slurry
  • 2 tbsp water — for slurry
  • 1 tbsp vegetable oil — for rice cakes in a separate skillet
  • vegetable oil — for shallow-frying chicken; enough for 1/2-inch depth
  • roasted peanuts — chopped, to finish
  • cilantro — to finish

A few useful notes.

Pat soaked rice cakes thoroughly dry before adding them to oil.

Use separate pans for shallow-frying chicken and making the watery glaze.

The cooking plan

How to make Soy-Garlic Popcorn Chicken and Rice Cakes.

  1. Soak rice cakes in cold water for 20 minutes. Drain, pat very dry and cut in half. Meanwhile coat chicken with ginger, grated garlic, chicken mirin, chicken salt and pepper. Keep refrigerated while preparing the sauce.

  2. Combine chopped garlic, soy sauce, sugar, vinegar, glaze mirin and glaze water in a bowl. In a separate small bowl mix the slurry starch with its water.

  3. Mix the coating starch with its salt and toss the chicken in it. Heat a 1/2-inch depth of frying oil in a heavy pan to 350°F. Fry chicken in batches for 2–3 minutes on the first side and about 2 minutes on the second, until crisp and 165°F inside. Drain on a wire rack.

  4. In a separate skillet, heat the measured tablespoon oil over medium-high heat. Add the thoroughly dried rice cakes and sauté for 2–3 minutes, turning, until golden. Transfer to a plate.

  5. Lower the heat under the rice-cake skillet. Pour the soy-garlic mixture into that skillet, not into the chicken frying oil. Stir until the sugar dissolves. Stir the slurry again, add it and simmer for 30–60 seconds, until the glaze thickens.

  6. Add cooked chicken and rice cakes to the glaze and toss to coat. Finish with peanuts and cilantro and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Soy-Garlic Popcorn Chicken and Rice Cakes

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Crisp chicken bites and pan-toasted rice cakes tossed in a soy-garlic glaze.
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Servings: 4 servings
Course: Dinner
Cuisine: Korean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 cup cylindrical rice cakes about 2 1/2 inches long
  •  
    1 ¼ lb boneless chicken cut into 1-inch pieces
  • Fresh ginger roots with a cut piece showing the yellow interior1 piece fresh ginger 1 inch long; finely grated
  • 2 cloves garlic finely grated, for chicken
  •  
    1 tbsp mirin for chicken
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt for chicken; or half as much Morton
  • black pepper to taste
  • 8 cloves garlic coarsely chopped, for glaze
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tbsp apple cider vinegar
  •  
    1 tbsp mirin for glaze
  • ½ cup water for glaze
  •  
    1 cup potato starch or cornstarch for coating chicken
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt for starch coating; or half as much Morton
  •  
    1 tsp potato starch or cornstarch for slurry
  • 2 tbsp water for slurry
  • 1 tbsp vegetable oil for rice cakes in a separate skillet
  • vegetable oil for shallow-frying chicken; enough for 1/2-inch depth
  •  
    roasted peanuts chopped, to finish
  • cilantro to finish

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Soak rice cakes in cold water for 20 minutes. Drain, pat very dry and cut in half. Meanwhile coat chicken with ginger, grated garlic, chicken mirin, chicken salt and pepper. Keep refrigerated while preparing the sauce.
  2. Combine chopped garlic, soy sauce, sugar, vinegar, glaze mirin and glaze water in a bowl. In a separate small bowl mix the slurry starch with its water.
  3. Mix the coating starch with its salt and toss the chicken in it. Heat a 1/2-inch depth of frying oil in a heavy pan to 350°F. Fry chicken in batches for 2–3 minutes on the first side and about 2 minutes on the second, until crisp and 165°F inside. Drain on a wire rack.
  4. In a separate skillet, heat the measured tablespoon oil over medium-high heat. Add the thoroughly dried rice cakes and sauté for 2–3 minutes, turning, until golden. Transfer to a plate.
  5. Lower the heat under the rice-cake skillet. Pour the soy-garlic mixture into that skillet, not into the chicken frying oil. Stir until the sugar dissolves. Stir the slurry again, add it and simmer for 30–60 seconds, until the glaze thickens.
  6. Add cooked chicken and rice cakes to the glaze and toss to coat. Finish with peanuts and cilantro and serve promptly.

Notes

Pat soaked rice cakes thoroughly dry before adding them to oil.
Use separate pans for shallow-frying chicken and making the watery glaze.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Where does the glaze cook?

In the separate skillet used for the rice cakes, never in the deep chicken-frying oil.

How do I check the chicken?

Check several larger pieces with a thermometer; they should reach 165°F.

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Miso Double-Chocolate Macadamia Cookies

Dessert

Miso Double-Chocolate Macadamia Cookies

Brown the butter and toast the nuts before mixing this dough. Miso brings a savory edge to two kinds of chocolate, with a short chill to firm the dough before scooping.

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Yield
10 cookies
Cuisine
Japanese-American-inspired

Bring it to the table

Chill before portioning

The dough needs at least 30 minutes in the refrigerator after mixing. Leave space between the large scoops for spreading.

At the table

Cool on a rack before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 156 g all-purpose flour — about 1 1/4 cups for the base batch
  • 1/2 tsp baking soda
  • 3/4 cup macadamia nuts
  • 1/2 cup butter
  • 100 g dark brown sugar
  • 50 g granulated sugar
  • 2 tbsp white miso
  • 1 tsp Diamond Crystal kosher salt — or half as much Morton
  • 1 large egg — at room temperature for mixing
  • 1 tsp vanilla extract
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1/2 cup white chocolate chips
  • flaky salt — to finish

A few useful notes.

The base batch makes about 10–12 large cookies; the yield control starts at 10.

The flour volume is a base-batch reference. Use the gram amount for scaling.

The cooking plan

How to make Miso Double-Chocolate Macadamia Cookies.

  1. Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.

  2. Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.

  3. Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.

  4. Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.

  5. Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.

  6. Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Miso Double-Chocolate Macadamia Cookies

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Brown-butter cookies with white miso, macadamias and dark and white chocolate chips.
Print Recipe
Servings: 10 cookies
Course: Dessert
Cuisine: Japanese-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 156 g all-purpose flour about 1 1/4 cups for the base batch
  • Fine white baking soda in a glass prep bowl with a measuring spoon½ tsp baking soda
  •  
    ¾ cup macadamia nuts
  • ½ cup butter
  •  
    100 g dark brown sugar
  • 50 g granulated sugar
  •  
    2 tbsp white miso
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt or half as much Morton
  • 1 large egg at room temperature for mixing
  • 1 tsp vanilla extract
  •  
    ½ cup semisweet or bittersweet chocolate chips
  •  
    ½ cup white chocolate chips
  •  
    flaky salt to finish

Equipment

Saucepan
Small Saucepan
Large skillet
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.
  2. Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.
  3. Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.
  4. Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.
  5. Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.
  6. Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.

Notes

The base batch makes about 10–12 large cookies; the yield control starts at 10.
The flour volume is a base-batch reference. Use the gram amount for scaling.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why chill the dough?

Chilling firms the butter-rich dough so it can be portioned into large scoops.

How large are the cookies?

Use approximately 3 tablespoons dough per cookie and leave room for spreading.

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Gochujang Sloppy Joes

Dinner

Gochujang Sloppy Joes

Brown the beef before adding peppers and onion, then simmer with gochujang and tomato sauce until spoonable. Balsamic vinegar goes in at the end for a sharper finish.

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Yield
4 servings
Cuisine
Korean-American-inspired

Bring it to the table

Reduce before filling the rolls

The sauce should cling to the beef rather than pool in the pan. Give it a few more minutes uncovered if it is still loose.

At the table

Spoon onto potato rolls with pickles and chips alongside.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp vegetable oil
  • 1 lb ground beef — about 20% fat
  • 1 tsp Diamond Crystal kosher salt — for beef; or half as much Morton
  • 1/2 tsp Diamond Crystal kosher salt — for vegetables; or half as much Morton
  • black pepper — to taste
  • 1 medium green bell pepper — chopped
  • 1 medium onion — chopped
  • 6 cloves garlic — finely grated; use up to 8 for the base batch
  • 3 tbsp gochujang
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark brown sugar
  • 1 tsp yellow mustard
  • 15 oz tomato sauce
  • 1/4 cup water
  • 1 tbsp balsamic vinegar
  • 4 potato rolls
  • pickles and chips — optional, to serve

A few useful notes.

Gochujang brands vary in heat and sweetness; taste the finished sauce before adding extra seasoning.

The cooking plan

How to make Gochujang Sloppy Joes.

  1. Heat oil in a wide skillet over medium-high heat. Add beef, its measured salt and pepper. Let brown for about 3 minutes, then break it up and cook for about 3 minutes more.

  2. Add bell pepper, onion, garlic and the vegetable salt. Cook, stirring, for about 5 minutes, until softened.

  3. Stir in gochujang, ketchup, soy, Worcestershire, brown sugar, mustard, tomato sauce and measured water. Simmer for 10–12 minutes, stirring, until thick. Check that the beef reaches 160°F.

  4. Stir in balsamic vinegar. Divide among potato rolls and serve with pickles and chips if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Gochujang Sloppy Joes

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Ground beef sandwiches with gochujang, peppers and a thick tomato sauce on soft potato rolls.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Korean-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef about 20% fat
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt for beef; or half as much Morton
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt for vegetables; or half as much Morton
  • black pepper to taste
  • 1 medium green bell pepper chopped
  • 1 medium Onions chopped
  • 6 cloves garlic finely grated; use up to 8 for the base batch
  •  
    3 tbsp gochujang
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  •  
    1 tbsp dark brown sugar
  •  
    1 tsp yellow mustard
  •  
    15 oz tomato sauce
  • ¼ cup water
  •  
    1 tbsp balsamic vinegar
  •  
    4 potato rolls
  •  
    pickles and chips optional, to serve

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oil in a wide skillet over medium-high heat. Add beef, its measured salt and pepper. Let brown for about 3 minutes, then break it up and cook for about 3 minutes more.
  2. Add bell pepper, onion, garlic and the vegetable salt. Cook, stirring, for about 5 minutes, until softened.
  3. Stir in gochujang, ketchup, soy, Worcestershire, brown sugar, mustard, tomato sauce and measured water. Simmer for 10–12 minutes, stirring, until thick. Check that the beef reaches 160°F.
  4. Stir in balsamic vinegar. Divide among potato rolls and serve with pickles and chips if desired.

Notes

Gochujang brands vary in heat and sweetness; taste the finished sauce before adding extra seasoning.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How thick should the filling be?

It should mound on a spoon with little free liquid, so it sits in the roll.

What temperature should the beef reach?

Ground beef should reach 160°F.

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Kimchi Cheese Quesadillas with Lime Dip

Dinner

Kimchi Cheese Quesadillas with Lime Dip

Cook the kimchi down before filling the tortillas so excess liquid stays out of the quesadillas. Kimchi juice and lime sharpen the sour cream served alongside.

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Yield
2 servings
Cuisine
Korean-Mexican-inspired

Bring it to the table

Keep the filling on one half

Layer cheese, kimchi and more cheese over half of each tortilla. Folding the empty half over makes the quesadilla easier to turn.

At the table

Cut into wedges and serve with scallions, lime and the kimchi cream.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp butter
  • 1 cup kimchi — drained and chopped
  • 2 tbsp kimchi juice — plus more to taste
  • 1/2 tsp sugar
  • 1 tsp soy sauce
  • 1/2 cup sour cream
  • 1 lime — quartered
  • garlic salt — to taste
  • 2 large flour tortillas — 10–12 inches across
  • 2 cups Oaxaca or low-moisture mozzarella cheese — grated
  • scallion greens — sliced, to finish

A few useful notes.

Kimchi may contain fish sauce or seafood, so this recipe is not automatically vegetarian. For a vegetarian version, choose vegetarian kimchi and cheese made with vegetarian rennet.

The cooking plan

How to make Kimchi Cheese Quesadillas with Lime Dip.

  1. Melt butter in a skillet over medium heat. Add kimchi and sugar and cook for about 5 minutes, stirring, until darker and fairly dry. Stir in soy sauce and cook for 1 minute more.

  2. Mix sour cream with the measured kimchi juice, juice from one lime wedge and a little garlic salt. Add more kimchi juice to taste.

  3. Heat a large dry nonstick skillet over medium heat. Put in one tortilla. Over one half, layer a quarter of the total cheese, half the kimchi, another quarter of the cheese and a little garlic salt. Fold over the empty half.

  4. Cook for about 5 minutes total, turning halfway through, until the tortilla is golden and the cheese melts. Repeat with the remaining tortilla and filling.

  5. Cut into wedges and top with scallion greens. Serve with the sour cream dip and remaining lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Kimchi Cheese Quesadillas with Lime Dip

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Crisp folded tortillas filled with cooked kimchi and melting cheese, with a tangy sour cream dip.
Print Recipe
Servings: 2 servings
Course: Dinner
Cuisine: Korean-Mexican-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 tbsp butter
  •  
    1 cup kimchi drained and chopped
  •  
    2 tbsp kimchi juice plus more to taste
  • ½ tsp sugar
  • 1 tsp soy sauce
  • ½ cup sour cream
  • 1 lime quartered
  •  
    garlic salt to taste
  • 2 large flour tortillas 10–12 inches across
  •  
    2 cups Oaxaca or low-moisture mozzarella cheese grated
  •  
    scallion greens sliced, to finish

Equipment

Non-Stick Skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt butter in a skillet over medium heat. Add kimchi and sugar and cook for about 5 minutes, stirring, until darker and fairly dry. Stir in soy sauce and cook for 1 minute more.
  2. Mix sour cream with the measured kimchi juice, juice from one lime wedge and a little garlic salt. Add more kimchi juice to taste.
  3. Heat a large dry nonstick skillet over medium heat. Put in one tortilla. Over one half, layer a quarter of the total cheese, half the kimchi, another quarter of the cheese and a little garlic salt. Fold over the empty half.
  4. Cook for about 5 minutes total, turning halfway through, until the tortilla is golden and the cheese melts. Repeat with the remaining tortilla and filling.
  5. Cut into wedges and top with scallion greens. Serve with the sour cream dip and remaining lime wedges.

Notes

Kimchi may contain fish sauce or seafood, so this recipe is not automatically vegetarian. For a vegetarian version, choose vegetarian kimchi and cheese made with vegetarian rennet.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why cook the kimchi first?

It reduces excess moisture and concentrates the filling before it goes into the tortilla.

Is this vegetarian?

Only if the kimchi and cheese are vegetarian; check both labels.

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