Ingredients

Pickles:

• 1 seedless English cucumber or 4 small Persian or Kirby cucumbers
• About 1/4 cup rice wine vinegar 
• 2 tablespoons superfine sugar 
• 1 tablespoon gochugaru Korean chili flakes or chili paste 
• 1 1/2 teaspoons salt 
• 1 teaspoon toasted sesame oil 
• 1 teaspoon toasted sesame seeds 

Sloppy Joes:

• 1 Asian pear or Bosc pear
• 1 onion, red or yellow 
• 4 cloves garlic 
• 1 inch ginger root 
• Neutral oil, such as peanut or safflower 
• 1 pound ground beef 
• 1/2 pound ground pork 
• Salt and pepper 
• 1 tablespoon soy sauce 
• 1 tablespoon Worcestershire sauce, Lea and Perrins preferred brand 
• 1/3 cup gochujang Korean paste, Mother in Law’s preferred brand
• 1 cup beef or chicken stock 
• 1 tablespoon light brown sugar 
• 1 tablespoon toasted sesame oil 
• 4 to 6 soft large hamburger rolls, Big Marty’s preferred brand
• 4 scallions, whites and greens, chopped 
• 2 green chilies, fresh finger or jalapeno, or pickled jalapeno peppers

Directions

1. Gather your ingredients.
2. For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
3. For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
4. Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
5. Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.