Korean Turkey Sloppy Joe Sliders (Print Version)

Korean-style ground turkey sliders with gochujang glaze and fresh crunchy slaw

# What You'll Need:

→ Turkey Filling

01 - 1 lb ground turkey
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 inch piece fresh ginger, grated
06 - 1/4 cup gochujang (Korean chili paste)
07 - 3 tablespoons low-sodium soy sauce
08 - 2 tablespoons ketchup
09 - 2 tablespoons brown sugar
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon toasted sesame oil
12 - 2 green onions, thinly sliced

→ Crunchy Slaw

13 - 2 cups shredded green cabbage
14 - 1/2 cup shredded carrots
15 - 1/4 cup mayonnaise
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon honey
18 - 1 teaspoon sesame seeds
19 - Pinch of salt and pepper

→ Assembly

20 - 8 slider buns
21 - 1 tablespoon toasted sesame seeds for garnish (optional)

# How to Make:

01 - In a medium bowl, whisk together mayonnaise, rice vinegar, honey, sesame seeds, salt, and pepper. Toss with shredded cabbage and carrots. Refrigerate until ready to use.
02 - Heat the oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and ginger; cook for 1 minute until fragrant.
03 - Add ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through, approximately 5 to 6 minutes.
04 - Stir in gochujang, soy sauce, ketchup, brown sugar, rice vinegar, and sesame oil. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens. Stir in green onions and remove from heat.
05 - Toast slider buns lightly if desired. Spoon a generous amount of the turkey mixture onto each bun bottom, top with crunchy slaw, sprinkle with sesame seeds, and cover with bun tops.
06 - Serve immediately while warm.

# Expert Advice:

01 -
  • These sliders come together in under 40 minutes, which means you can pull off an impressive appetizer without spending your whole afternoon in the kitchen.
  • The Korean-American flavor twist feels exciting without being complicated, blending familiar comfort food with umami depth that keeps people coming back.
  • Ground turkey keeps things lighter than beef, but the gochujang and sesame oil make it taste anything but plain.
02 -
  • Don't skip toasting the sesame oil before adding it, because raw sesame oil tastes harsh and bitter, while toasted sesame oil brings this warm, nutty sweetness that makes the whole filling sing.
  • Make your slaw at least 15 minutes ahead so the vinegar and honey have time to soften the cabbage slightly and bring everything into harmony instead of tasting like sharp, raw vegetables.
03 -
  • If you want extra spice without making it overwhelming, dice a jalapeño and cook it with the onions instead of adding more gochujang, which gives you heat without bitterness.
  • For a crowd, set up a little slider assembly line with the components in separate bowls, letting people customize their own slaw ratio or sesame seed amount.
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