I took my traditional sloppy joes and infused them with some non-traditional spices to make these Korean BBQ Soy Curls Sliders. Talk about a fusion of flavors!
I tend to eat the same thing for several days in a row and was getting tired of whatever I had been finished off, and wanted something different. So this is another one of my "Dang I'm hungry, what else can I make?" recipes.
I spotted some soy curls in my pantry and started making my traditional sloppy joes. While I was waiting for the onions to cook down I glanced at my recipe collection on my phone and saw my Bulgogi Sandwich Recipe.
"Hmmm... what would happen if I took the marinade from the Bulgogis and used it in my sloppy joes?" A few tweaks and this is the result.
A fusion of Korean spices and American sloppy joes, and boy was it good! I hope you enjoy it as well.
Ingredients to Make Korean BBQ Soy Curls Sliders
Most of the ingredients are more than likely already in your pantry, but if not I'll include Amazon links below and just note: I am an Amazon Affiliate so I do earn from qualified purchases but at no extra cost to you.
Other than Amazon these specialty ingredients can be found at Whole Foods, a local Asian Market, or possibly in the ethnic aisle of your grocery store.
- Red Bell Pepper
- Roasted green chiles and chipotles (opt.)
- Butler Soy Curls
- Soy Sauce
- Maple Syrup
- Brown Sugar
- Ketchup (I use the natural variety w/o HFCS)
- Rice Vinegar
- Slider Rolls (La Brea Bakery makes oil-free French Dinner Rolls) (opt.)
How To Make Korean BBQ Sou Curls Sliders
- Whisk all the sauce ingredients together and set aside
- In a large skillet, saute the diced onion, bell pepper, green chiles, optional chipotle, and garlic in a few tablespoons of water or low-sodium soy sauce until softened.
- 4oz of Butler soy curls is ½ a bag, and I like to break up the larger pieces using a rolling pin to make hamburger-like crumbles.
- Add the dry crumbles to the skillet and mix.
- Add 2 cups of water and mix well. Simmer on medium heat until most of the water has evaporated. (Note: This is a new method I have been using to rehydrate soy curls and really like it.)
- Stir in the sauce, mix well, and lower the heat. Simmer for 5-10 minutes for the flavors to meld and the mixture to thicken.
- Serve on slider buns, over rice or potatoes, or wrapped in lettuce leaves for a no-bread option.
I took my traditional sloppy joes and infused them with some non-traditional spices to make these Korean BBQ Soy Curls Sliders. A fusion of flavors!
- your favorite slider buns (opt.)
- ½ onion, diced
- 1 red bell pepper, diced
- ½ cup diced roasted green chiles
- 2 cloves minced garlic
- 1 tsp diced chipotle peppers (opt.)
- 4 oz (½ bag) soy curls crumbles
- 2 c. water
- ¼ c. low-sodium soy sauce
- ¼ c. ketchup
- 3 cloves minced garlic
- 2 T. mirin
- 1 T. gochugaru Korean Chile flakes
- 1 T. Gochujang Korean Chile paste
- 1 T. maple syrup
- 1 T. brown sugar
- 1 T. rice vinegar
- ½ tsp. powdered ginger
- Saute diced onion, bell pepper, green chiles, and optional chipotles in a skillet with 1-2 T. of water or low-sodium veggie broth
- When veggies have softened, add the crumbled dry soy curls and stir to mix.
- Add water and simmer on medium heat until most of the liquid has evaporated.
- Meanwhile, add all sauce ingredients to a 1 cup measuring cup and whisk to blend
- When the liquid in the skillet is almost gone, add the sauce and mix well.
- Simmer on low heat to allow flavors to meld and the mixture to thicken.
- Serve on your favorite slider buns, over rice or potatoes, or wrapped in lettuce leaves for a no-carb option.
Keywords: Korean BBQ Soy Curls Sliders