Gochujang Sloppy Joes

Step 1

Heat1 Tbsp. vegetable oilin a large skillet over medium-high. Add1 lb. ground beef (ideally 20% fat), spreading out in a single layer; sprinkle with1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltand season withfreshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes. Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.

Step 2

Push meat to one side of pan. Reduce heat to medium and add1 medium green bell pepper, ribs and seeds removed, chopped,1 medium onion, chopped,6–8 garlic cloves, finely grated, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with pepper. Cook, stirring often, until vegetables are softened, about 5 minutes. Stir in3 Tbsp. gochujang,2 Tbsp. ketchup,1 Tbsp. soy sauce,1 Tbsp. Worcestershire sauce,1 Tbsp. dark brown sugar, and1 tsp. yellow mustard, then addone 15-oz. can tomato sauceand ¼ cup water and stir again to combine. Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes. Remove beef mixture from heat and stir in1 Tbsp. balsamic vinegar; season with salt and pepper.

Step 3

Spoon beef mixture onto4 potato rolls. Serve withkosher dill spearsandpotato chipsif desired.