Let Me Tell You About This Sloppy Joe Mashup
Alright, so picture this: one rainy Saturday, I had a craving for something, well, messy—in the best way. My brain basically went, "What if I Frankenstein a classic American sloppy joe with those sweet-salty Korean BBQ vibes I can't get enough of?" Next thing I know, I'm making a Seoulful Korean BBQ Sloppy Joe, and my kitchen smelled like heaven (or at least a really good food truck parked in Seoul). No joke, the first time I made this, I splattered sauce on my favorite hoodie. Worth it? 100 percent. And now, every time I whip this up, I remember that hoodie—and how I still haven't gotten the stain out. Oops.
Why You'll Love This (or at Least Why I Do)
I make this when my taste buds can't decide between tangy and sweet (or when my fridge is a bit bare, honestly). My family goes crazy for this because it's got that punchy Korean BBQ flavor, but also the familiar, stick-to-your-ribs comfort of a classic sloppy joe. Plus, it’s basically impossible to eat neatly, which is part of the fun. Sometimes, I’ve run out of gochujang and thrown in a few splashes of sriracha—does it taste exactly the same? Not quite. Is it still lick-the-plate good? You bet. Also, I used to be annoyed by the mess, but now I just hand out extra napkins and call it a day.
What You’ll Need (and Some Swaps If You’re in a Pinch)
- 500g (about 1 lb) ground beef (I sometimes go half beef, half pork. Or turkey, if I'm pretending to be healthy.)
- 1 medium onion, diced (Red onion works. Or scallions, if that's all you've got.)
- 3 garlic cloves, minced (Sometimes I use the jar stuff. Don’t tell my grandmother.)
- 1 bell pepper, chopped (Any color. Or skip it if your fridge is empty.)
- ¼ cup gochujang (Korean chili paste). If you’re desperate, sriracha or chili garlic sauce sorta works.
- ¼ cup soy sauce (I use low-sodium but honestly, regular’s fine.)
- 3 tablespoon brown sugar (or honey if you’re out, though it tastes a bit different.)
- 2 tablespoon rice vinegar (Apple cider vinegar gets the job done, too.)
- 1 tablespoon sesame oil (No substitute here—if you skip it, it’ll taste dull.)
- 1 tablespoon grated fresh ginger (Or a sprinkle of powdered in a pinch.)
- ½ cup ketchup (my Uncle swears by Heinz, but I won’t judge.)
- ½ cup water
- 6 hamburger buns (Brioche is extra nice. Once, I used regular sandwich bread—can’t recommend, but hey, it worked.)
- Optional: sliced cucumber, kimchi, sesame seeds, green onions, coleslaw for topping
How I Make It (With Some Winging-It Moments)
- Heat a big skillet (medium-high). Add a glug of oil. Toss in onion and bell pepper. Sauté 2-3 mins—don’t freak out if it sticks a bit, just scrape it up, adds flavor.
- Add garlic and ginger. Stir for about a minute. Honestly, I sometimes lose track of time here and just go by how good it smells.
- Push veggies to the side. Add ground meat. Break it up with a spoon or spatula (or a potato masher, actually—works wonders). Cook till nicely browned, about 5-7 mins. Don’t worry if there’s some pink left, it’ll finish cooking soon.
- Stir in gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, ketchup, and water. Give it a good mix. This is where I usually sneak a taste—so I can adjust sweetness or heat. It always looks a bit gloopy at first. Don’t panic.
- Let it simmer. About 10 mins, uncovered. You want it thick but still a bit saucy. If it gets stodgy, splash in a little more water.
- Toast the buns. Or don’t. But I think it’s 100 percent worth the extra step.
- Spoon sloppy joe mixture on buns. Top with whatever you like—cucumber, kimchi, sesame seeds, a sprinkle of green onion. Or just eat straight up; I’m not judging.
Notes (A Few Lessons the Hard Way)
- Don’t skimp on toasting the buns. I used to think it was optional; now I know better—soggy buns are sadness on a plate.
- If you’re not a big fan of spicy, start with less gochujang and add more later. I overdid it once, and even my spice-loving spouse was fanning their mouth.
- This actually tastes better the next day—if you can wait that long. (I rarely can.)
Weird Variations (Some Hits, One Miss)
- I once swapped ground beef for lentils. It was... edible. Would I do it again? Maybe, if I had a vegan friend over.
- Sometimes I add shredded carrots or zucchini. Nobody ever notices, but I feel smug about the hidden veggies.
- Once tried adding pineapple. Not terrible, but it took over the flavor. Proceed with caution.
Stuff You’ll Need (And What to Do If You Don’t Have It)
- Large skillet or frying pan (A Dutch oven works, too. Or a heavy pot, if that’s all you’ve got.)
- Wooden spoon or spatula (Once, I used a potato masher to break up meat—now I do it every time.)
- Toaster or oven for the buns (But an old skillet does the trick. I’ve even used a broiler. Just watch it!)
How to Store (Though Honestly, It Rarely Lasts)
Store leftovers in an airtight container in the fridge. Should be good for 2-3 days. You can also freeze the filling for up to a month, but mine never makes it that long. Sometimes the sauce thickens up in the fridge—just add a splash of water when reheating. Or eat it cold, I won’t tell.
How I Like to Serve It
Honestly, I love piling it high with kimchi and a few crunchy cucumber slices. My kids? They just want plain old cheese. Sometimes I serve it with sweet potato fries or just a pile of pickles (because why not?). Oh—and at least three napkins per person. Trust me.
What I’ve Learned the Hard Way (Pro Tips, Ish)
- Don’t rush the simmer. I tried once because I was starving. Ended up with a runny mess and bland flavor. Let it bubble and thicken—it’s worth it.
- Taste as you go. Gochujang brands vary a lot in heat. I learned that after one fiery batch that made me reach for milk.
- If you overreduce the sauce, just stir in a bit of water or broth. No worries.
Questions I’ve Actually Gotten (And My Honest Answers)
- Can I make this without gochujang? Sure, use sriracha or chili garlic sauce. It’ll taste a bit different, but still fantastic.
- Does it freeze well? Yep; just the filling, not the buns. If you freeze the buns, they go oddly chewy—ask me how I know.
- Is it super spicy? Not really, unless you want it to be. Start slow with the chili paste, then add more if you’re feeling bold.
- Can I make it ahead? Absolutely. In fact, I think it tastes even better the next day, after the flavors have a chance to mingle. Kind of like how leftover chili is always better the second time around.
- Any good side dish ideas? I usually go for Asian-style slaw or some roasted veggies. Or, sometimes I just grab a bag of chips. Zero regrets.
Random aside: if you want to geek out about gochujang, Serious Eats has a great breakdown. And if you’re curious about homemade buns (I only tried it once, but they were epic), check this bun recipe. Totally optional, though.
So, that’s my Seoulful Korean BBQ Sloppy Joe. Messy, a little sweet, a little spicy, and a whole lot of comfort. Let me know how yours turns out—or if you find a way to keep your shirt clean, teach me your ways.
Ingredients
- 1 lb ground beef
- ½ cup Korean BBQ sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 hamburger buns, toasted
- ½ cup shredded cabbage or coleslaw mix
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds (optional)
- 2 green onions, thinly sliced (for garnish)
Instructions
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1Heat sesame oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3 minutes.
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2Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
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3Stir in Korean BBQ sauce, gochujang, soy sauce, and brown sugar. Mix well and simmer for 5-7 minutes until the sauce thickens and coats the beef.
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4Toast the hamburger buns. Spoon the Korean BBQ beef mixture onto the bottom half of each bun.
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5Top with shredded cabbage or coleslaw mix, sprinkle with sesame seeds and sliced green onions. Cover with the top half of the bun and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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