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Korean BBQ Soy Curls Sliders

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  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Total Time: 1 hour 30 minutes
  • Yield: 8-12 sliders 1x
  • Category: Sandwiches, Soy Curls
  • Method: Stovetop
  • Cuisine: American Korean Fusion
  • Diet: Vegan


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!


Units Scale
  • your favorite slider buns (opt.)
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup diced roasted green chiles
  • 2 cloves minced garlic
  • 1 tsp diced chipotle peppers (opt.)
  • 4 oz (1/2 bag) soy curls crumbles
  • 2 c. water


  • 1/4 c. low-sodium soy sauce
  • 1/4 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
  • 1/2 tsp. powdered ginger


  1. Saute diced onion, bell pepper, green chiles, and optional chipotles in a skillet with 1-2 T.  of water or low-sodium veggie broth
  2. When veggies have softened, add the crumbled dry soy curls and stir to mix.
  3. Add water and simmer on medium heat until most of the liquid has evaporated.
  4. Meanwhile, add all sauce ingredients to a 1 cup measuring cup and whisk to blend
  5. When the liquid in the skillet is almost gone, add the sauce and mix well.
  6. Simmer on low heat to allow flavors to meld and the mixture to thicken.
  7. Serve on your favorite slider buns, over rice or potatoes, or wrapped in lettuce leaves for a no-carb option.