Korean Turkey Sloppy Joe Sliders (Print Version)

Sweet and spicy ground turkey piled onto soft buns with tangy slaw for a delicious Korean-American fusion twist.

# Ingredient List:

→ 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 (Korean chili paste)
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)

# How-To Steps:

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 the vegetable mixture with the dressing until evenly coated. Refrigerate until ready to assemble.
02 - Heat vegetable oil in a large skillet over medium heat. Add finely 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 while breaking it up with a spoon until completely 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 while stirring occasionally until the mixture thickens slightly. Fold in sliced green onions and remove from heat.
05 - Toast slider buns if desired. Spoon generous portions of the turkey mixture onto the bottom half of each bun. Top with crunchy slaw and sesame seeds if desired. Cover with the top bun and serve immediately.

# Helpful Tips:

01 -
  • These come together in under 40 minutes, which means dinner on busy nights without feeling rushed or defeated.
  • The slaw stays crunchy hours later if you make it ahead, so you can prep everything and assemble right before eating.
  • Ground turkey keeps things lighter than beef, but the gochujang gives you all the depth and savoriness you'd normally chase with heavier meat.
02 -
  • Don't skip toasting the ginger and garlic in the oil for that first minute, because raw garlic will taste harsh and defeat the whole purpose of this careful balance you're building.
  • The slaw dressing looks loose when you first mix it, but the vegetables release water and it becomes perfectly balanced by the time you assemble, so resist the urge to add more mayo thinking it needs it.
03 -
  • Make the slaw at least 30 minutes ahead of time so it has time to soften and meld into something better than the sum of its parts.
  • If you're cooking for a crowd, keep the turkey filling warm in a slow cooker on low while people assemble their own sliders, which transforms dinner into something casual and interactive.
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