I absolutely love this… it’s unique, affordable*, and really nostalgic for a lot of people. I really like how affordable it is. Often times mainstream recipe creators go “all out” and use expensive or hard to find ingredients… Making it hard for your average cook to make the recipe. This however, is simple, obtainable, and delicious looking. Job well done.
I enjoy her videos. She is clear, matter-of-fact and doesn't come across with unrealistic magazine cover food I don't really want to ever make for myself.
Made this tonight. I divided the sauce between 2 different meats (rotisserie chicken and ground Turkey) due to picky people in the house. It turned out amazing. Gonna tweak it some to suit everyone (little less gochujang and more ketchup to tone the heat down) next time. I also didn’t do the balsamic because I didn’t have any REAL balsamic and I didn’t want to use store bought.
@@chorizobandito8943 The brand I bought is medium/hot depending on how much you use. I only use maybe a tablespoon or less. The flavor is magnificent, and I love making my own sauces with it and adjusting the heat to my liking.
I love sloppy joe's, but I have never tried it with gochujang. Next time, I will. As a vegetarian, I like to make it with shiitakes in place of the meat. A lot of people use lentils, but I'm a fun guy. ;-)
Can anyone tell me how can I get this recipe I cant finds it , I want to make ut first ne kids to try it look goods but too bad I can’t finds the measuring of this recipe if anyone have this recipe please can share it for me please n thanks first
This looks great but as a child of the 90s I always associated sloppy joes with “cliche” American cafeteria food, something that you wouldn’t eat to fit in but because you were served it by some grumpy lady in a hairnet, and in typical fashion she would definitely plop it on your tray and the sauce would splat everywhere
The meat gets drenched in sauce anyway, it’s not a big deal if there’s not a lot of browning. If you really want the browning do it in batches but I’m too lazy.
@@SpaceIsThePlace_ even if it gets drenched, the browning still matters for flavors that otherwise wouldn't develop. Though it's probably better to only have a bit of browning rather than a lot, at if it were all fully browned, it may be too one-note.
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I absolutely love this… it’s unique, affordable*, and really nostalgic for a lot of people. I really like how affordable it is. Often times mainstream recipe creators go “all out” and use expensive or hard to find ingredients… Making it hard for your average cook to make the recipe. This however, is simple, obtainable, and delicious looking. Job well done.
How did I miss this in the magazine. Can’t wait to make this
I LOVE Hana!!!! She’s so adorable and calm and skillful 💕
I enjoy her videos. She is clear, matter-of-fact and doesn't come across with unrealistic magazine cover food I don't really want to ever make for myself.
Made this tonight. I divided the sauce between 2 different meats (rotisserie chicken and ground Turkey) due to picky people in the house. It turned out amazing. Gonna tweak it some to suit everyone (little less gochujang and more ketchup to tone the heat down) next time. I also didn’t do the balsamic because I didn’t have any REAL balsamic and I didn’t want to use store bought.
Is the gochujang super spicy?
@@chorizobandito8943 The brand I bought is medium/hot depending on how much you use. I only use maybe a tablespoon or less. The flavor is magnificent, and I love making my own sauces with it and adjusting the heat to my liking.
@@Godpleaser07 awesome. Excited I'm making these tonight. Thanks!
@@chorizobandito8943 I suggest toasted pretzel buns, if you can find them. Let me know how they turn out!
Just made this and used kings Hawaiian slider buns. My brother is loving them! Thanks
We used toasted pretzel buns…OMG!
The chips and pickle definitely brings back the 90's. And what a meal that was! Looks delicious.
I love sloppy joe's, but I have never tried it with gochujang. Next time, I will. As a vegetarian, I like to make it with shiitakes in place of the meat. A lot of people use lentils, but I'm a fun guy. ;-)
I;m finna make this. Like tomorrow. Super simple, family friendly recipe. Thank you!
This channel never disappoints. The quality of the content on here is superb.
well they disappointed in the summer of 2020 that's for sure
I’m 1000% going to make this
Need that strong potato chip to pick up the spilled Sloppy Joe. 👍
The only thing I would change is that I would toast the burger buns. She didn't do that.
More Korean cuisine please!
This doesn't exist in Korea.
I am for sure making this tomorrow.
LOL that wildcard balsamic, you wild.
Would it be a crime to use this sauce for lasagna?
As long as you're not in Italy.
that's not a bad idea. especially if you use those wide flat chili oil noodles.
I think this will even go nicely on top of a jacket potato, or a rice bowl
Yes, you're under arrest.
I guess we’re both going to the slammer because I’m doing this on my next eggplant lasagna.
Looks 🔥🔥🔥🔥🔥🔥 definitely gonna do this one!!!
This looks delicious can't wait to try it. 😋
going to try it tomorrow, great video, and thank you
My honey loved it, I did also thanks
Can’t wait to cook this!
I thought it was a Korean Spicy Fried Chicken! I will make this! TKS HANAAAAAAA!
I'll make this with lentils to keep it veggie. Love the idea.
Times are changing. Green bell peppers have been used in the test kitchen!
Thank you for not completely butchering the pronunciation of Worcester sauce.
This looks 🔥🔥🔥
Gochijang doesn't stay in my fridge for long. I go through a tub of gochujang about every 2 months lol.
I am absolutel making this.
I hated sloppy joes growing up but I could eat that
Do I have to pay now to know the measurements?
Toast the bun and top with kimchi.
Definitely making this!
Now, could you please reverse-engineer those fantastic Grillo Pickles? They are deelish but $8/jar!
In my family we put a little bit of sprite into the sauce for a little sweetness 😏
What’s the measurements???
It’s so weird to see someone not drain the meat, I was yelling wtf are you doing🤦🏼♂️🤣
Can anyone tell me how can I get this recipe I cant finds it , I want to make ut first ne kids to try it look goods but too bad I can’t finds the measuring of this recipe if anyone have this recipe please can share it for me please n thanks first
Only an american would think that potatoe chips is okay as a side for dinner.
its not dinner and most other countries still also have chips/crisps. take a timeout pipsqueek lol
@@Locke-j6j You sound like a very butthurt american lol.
Whats that knife?
Needs sliced pickles!
Slickle my pickle
This looks great but as a child of the 90s I always associated sloppy joes with “cliche” American cafeteria food, something that you wouldn’t eat to fit in but because you were served it by some grumpy lady in a hairnet, and in typical fashion she would definitely plop it on your tray and the sauce would splat everywhere
I dont like it when measurements are not given
Where’s Brad and Rachel. More of them please
Sloppy joes. Slop, sloppy joes.
Hmph, forgot the cheese🙃..
sloppy hana? sloppy asbrink?
약고추장인줄
Asking us to pay for measurements when you have 6 million followers is not cool.
I’ll pass. I don’t like spicy food
😂😂😂😂😂😂😂😂
I just want t. Rump in federal prison for consecutive life sentences!!! Can you do a video on that?!?!?!?!!
the poor editing team :/
She's using all the wrong words =/ let's get some editors in there! For example, the brown crust on the meat is not caramelization.
Too much meat
That meat had 0 browning. Maybe do in batches? Or add soda?
The meat gets drenched in sauce anyway, it’s not a big deal if there’s not a lot of browning. If you really want the browning do it in batches but I’m too lazy.
@@SpaceIsThePlace_ even if it gets drenched, the browning still matters for flavors that otherwise wouldn't develop. Though it's probably better to only have a bit of browning rather than a lot, at if it were all fully browned, it may be too one-note.
Guys, these Asians where's the meta narrative. Like what is this. The gootlag.
FIRST
Meat before onions is a great way to have undercooked onions and/or annihilated ground beef.
Why do American women always raise the pitch of their voice at the end of sentences?
Great recipe! Who’s the guy in the back?