This Korean twist on the classic sloppy joe sandwich is truly iconic!#TheKitchen, Saturdays at 11a|10cGet the recipe ▶ https://foodtv.com/2XC04tWSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Korean Sloppy JoeRECIPE COURTESY OF DEUKI HONGLevel: EasyTotal: 2 hr 20 min (includes marinating time)Active: 20 minYield: 8 to 10 servingsIngredients1 pound ground beef or pork1-inch knob of ginger, grated 6 garlic cloves, chopped 5 tablespoons gochugang 1 tablespoon sesame oil 1 tablespoon sugar 1 tablespoon soy sauce 1/2 teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup diced onion Hamburger bunsPickles, such as Quick Kimchi Persian Cucumbers, recipe follows, optionalShredded iceberg lettuceQuick Kimchi Persian Cucumbers:1 1/2 teaspoons salt2 tablespoons plus 1 1/2 teaspoons sugar 1/2 cup chopped peeled Asian pear 1/2 cup coarsely ground gochugaru (Korean red chile flakes) 1/4 cup fish sauce 2 garlic cloves, minced 2 teaspoons minced ginger 1 pound Persian cucumbers, sliced 1/4 inch thick DirectionsIn a large bowl, mix the beef or pork, ginger, garlic, gochuang, sesame oil, sugar, soy sauce and black pepper. Cover and marinate, in the refrigerator, at least 2 hours and preferably overnight.Heat a large heavy-bottomed pan or cast-iron skillet over high heat with the vegetable oil. When shimmering hot, saute the diced onions for about 4 minutes, stirring constantly, or until soft. Add the marinated meat and saute, stirring, just until fully cooked through, 5 to 7 minutes. Drain any residual fat, if needed.While the meat cooks, toast the buns.Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce.Quick Kimchi Persian Cucumbers:Yield: 3 1/2 to 4 cupsMake the cure mix: In a small bowl, stir together the salt and 1 1/2 teaspoons of the sugar.Make the kimchi marinade: Add the pear, gochugaru, fish sauce, garlic, ginger and remaining 2 tablespoons sugar to a blender and blend until smooth.In a large pickling jar or lidded container, combine the cucumber and the cure mix; let sit for 15 minutes. Drain excess liquid, then add 1 cup of the kimchi marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 1 week in the refrigerator.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#DeukiHong #Korean #SloppyJoe #TheKitchen #FoodNetwork Deuki Hong's Korean Sloppy Joes | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=raojyt8GWgE&feature=youtu.be