Korean-Inspired Sloppy-ish Joes
WITH QUICK-PICKLED CUCUMBERS
We love a bit of nostalgia as much as the next person, but these aren’t your plain ol' cafeteria-style Sloppy Joes; these Joes went backpacking through Seoul and came back with a taste for ferments and a culturally appropriated tattoo. So, to honor this spiritual rebrand, the Marbles Test Kitchen combined the familiar comforts of this classic American sandwich with the bold, funky flavors of the East. Be warned: this magical Joe is a multi-sensory experience. It will send a sweet tingle to the tip of your tongue, a tangy sensation to your cheeks, a whisper of heat to your nostrils, and tiny fireworks of joy exploding in your cerebellum. It’s like launching yourself into outer space on a middle-class income. Now, if only a sandwich could buy me a house…
Ingredients
Korean-Inspired BBQ sauce
- 1 cup / 200 ml soy sauce
- ⅕ cup / 50 ml water
- 2 tbsp gochujang (alternatively, you can use Sriracha or other hot sauce)
- 3 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ground or fresh ginger (optional—but recommended)
- 2 tsp rice vinegar or white wine vinegar
- 2 tsp toasted sesame oil (optional—but recommended for a more toasty aroma)
- 1 tbsp cornstarch mixed with 2 tbsp water
Quick Pickled Cucumbers
- 1 large cucumber
- 4 tbsp rice vinegar or white wine vinegar
- 2 tsp white sugar
- 2 tsp fine sea salt
Pulled Marbles
- Juicy Marbles Whole-Cut Loin
- Korean-inspired BBQ sauce
To assemble
- 8-10 brioche buns
- 8-10 tbsp mayonnaise of your choice
- 1 cup coriander (de-stemed)
- 3 tbsp neutral oil or plant-based butter for toasting buns
SERVES 6 / 35 MINUTES
preparation
Korean-Inspired BBQ Sauce
- Combine soy sauce, water, gochujang, brown sugar, garlic powder, and ginger in a saucepan and whisk until combined.
- Bring to a boil, and lower the heat to a simmer. Cook for 5 minutes.
- Mix cornstarch and water to make a slurry and whisk it into the sauce.
- Cook for another 1-2 minutes, until thickened.
- Remove from heat and whisk in rice vinegar and toasted sesame oil.
Quick Pickled Cucumbers
- Thinly slice cucumbers, using a sharp knife or a mandoline.
- Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl.
- Mix well to coat and place in the refrigerator while you prepare the rest.
Pulled Marbles
- Cut the Loin into 3 equal pieces. Then cut each piece into 3 slices lengthwise.
- Brush the pieces with Korean-inspired BBQ sauce.
- Let it sit in the refrigerator while you build the fire.
- Once you are ready to cook, carefully arrange the Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides.
- Remove from the grill and tear apart using two forks. We are looking for a pulled texture.
- Add the pulled vegan meat into a bowl with the rest of the BBQ sauce and mix to coat evenly.
Assemble the sliders
- Slice the buns in half, lightly brush with oil or plant-based butter, and toast on the grill for a minute to warm up.
- Remove the buns from the grill and build your sliders. Spread vegan mayonnaise on the bottom bun and layer with pulled vegan meat, quick-pickled cucumbers, and coriander. Spread another layer of mayonnaise on the top bun and close.
- Repeat with all the buns and serve immediately.