Ingredients35 m servings 402
- Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
- Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of pickling ingredients. The actual amount of pickling ingredients consumed will vary.
Per Serving: 402 calories; 14.3 49 18.8 46 1409 Full nutrition
ReviewsRead all reviews 6
Very good! I will be making this again. Please make sure you do use the low sodium soy sauce. I used 1/2 aminos and 1/2 regular soy sauce ( did not have enough of aminos for the full amount).....
I didn't make any changes to this recipe but after making it I would. I liked the pickles very much. If I make it a second time I think I would double the sauce and remove the cooked ground be...
We're not big fans of traditional sloppy joes but I thought I would give this a try. I reduced the soy sauce a bit and added water to make up the difference since I was concerned it might be to...