Korean Turkey Sloppy Joe Sliders (Printable)

Sweet-spicy Korean-style turkey sliders topped with crunchy tangy slaw for a fusion twist on comfort food.

# Components:

→ Turkey Filling

01 - 1 lb ground turkey
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1/4 cup gochujang
07 - 2 tablespoons soy sauce
08 - 2 tablespoons brown sugar
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon ketchup
11 - 1 teaspoon toasted sesame oil
12 - 1/4 teaspoon black pepper
13 - 2 green onions, sliced

→ Cabbage Slaw

14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 2 tablespoons rice vinegar
18 - 1 tablespoon mayonnaise
19 - 1 teaspoon sugar
20 - 1 teaspoon toasted sesame oil
21 - Salt and pepper to taste

→ Assembly

22 - 8 slider buns
23 - 1 tablespoon toasted sesame seeds, optional

# Method:

01 - In a large bowl, combine shredded cabbage, carrots, and sliced green onions. In a separate small bowl, whisk together rice vinegar, mayonnaise, sugar, sesame oil, salt, and pepper. Toss slaw mixture with dressing until well coated. Refrigerate until ready to serve.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Add minced garlic and grated ginger; cook for 1 minute more until fragrant.
03 - Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, approximately 5 to 7 minutes.
04 - Stir in gochujang, soy sauce, brown sugar, rice vinegar, ketchup, sesame oil, and black pepper. Simmer for 3 to 4 minutes, stirring occasionally, until the mixture thickens. Fold in sliced green onions and remove from heat.
05 - Toast slider buns if desired. Spoon generous portions of turkey mixture onto the bottom half of each bun. Top with crunchy slaw and a sprinkle of sesame seeds if using. Cover with the top bun and serve immediately.

# Expert Advice:

01 -
  • Sweet, spicy, and tangy all at once, they taste like two cuisines having a conversation and actually getting along.
  • Ready in 40 minutes total, which means you can go from zero to crowd-pleaser before dinner even feels like a production.
  • The contrast between warm turkey and crisp slaw is genuinely addictive, and people always ask for the recipe.
02 -
  • Don't skip making the slaw ahead, because warm turkey on room temperature slaw is depressing, but warm turkey on cold crisp slaw is magic.
  • Gochujang can be salty, so add soy sauce gradually and taste as you go instead of dumping it all in at once and wishing you could take it back.
03 -
  • If you want more heat, add sriracha or minced fresh chilies to the turkey mixture at the very end so you can control the spice level before committing.
  • Make double the slaw mixture and use it on tacos, rice bowls, or as a side to grilled fish during the week, because it keeps for days and tastes even better as it sits.
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