If you love a bold, messy, flavor-packed sandwich, these Korean Sloppy Joe’s are going to blow your mind.
We’re talking juicy ground beef simmered in a savory-sweet gochujang sauce, piled onto soft buns, and topped with crunchy, spicy-sweet quick pickles.
It’s a Korean-American mashup that brings serious heat, texture, and flavor to the dinner table!
Why You’ll Love This Recipe
A spicy, savory twist on the classic Sloppy Joe
Gochujang adds deep umami flavor with a subtle kick
Includes homemade quick pickles for crunchy contrast
Perfect for casual dinners, game day, or meal prep
Easy to make in under an hour
What You’ll Need (Ingredient Highlights)
Ground beef – Juicy and rich, it soaks up all the bold Korean-style sauce flavors.
Gochujang – A spicy-sweet Korean chili paste that gives this dish its signature punch.
Onion, garlic, and ginger – Classic aromatics that build the flavorful base of the sauce.
Kimchi juice – Adds tang and complexity to balance the heat and sweetness.
Tomato sauce & soy sauce – Brings in umami and helps create a silky, sticky texture.
Sesame oil – Toasty and aromatic, it finishes the dish with depth and nuttiness.
Quick pickles – Sliced cucumber and red onion are soaked in a sweet-and-spicy gochujang vinegar brine for brightness and crunch.
Pro Tips Before You Start
Use lean ground beef and drain excess fat for a cleaner sauce.
Simmer gently to let the flavors meld without overcooking the beef.
Don’t skip the pickles! They cool the spice and add fresh crunch.
Gochujang is adjustable—start with less if you prefer mild heat.
Toast the buns lightly to help them hold up to the saucy filling.
How to Make Korean Sloppy Joe’s with Quick Pickles
Step 1: Make the Pickles
Place sliced cucumber and red onion in a heatproof bowl.
In a saucepan, bring garlic, sugar, salt, vinegar, water, and gochujang to a gentle boil, stirring until dissolved.
Pour the hot liquid over the vegetables.
Let cool, then chill in the fridge for 30 minutes or until ready to use.
Step 2: Sauté the Aromatics
Heat oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 2 minutes.
Add garlic, ginger, and red bell pepper, cooking for another 2 minutes.
Step 3: Brown the Beef
Add ground beef to the skillet.
Cook until crumbled and mostly browned. Drain excess fat.
Step 4: Simmer the Sauce
Stir in gochujang, soy sauce, salt, pepper, chopped kimchi or kimchi juice, tomato sauce, and sesame oil.
well and let it simmer for a few minutes until the beef is cooked through and coated in sauce.
Step 5: Assemble and Serve
Spoon the hot Korean beef mixture onto burger buns.
Top with chilled quick pickles, a sprinkle of sesame seeds, and chopped green onions.
Serve immediately.
What to Serve It With
A side of crispy sweet potato fries or Korean-style roasted potatoes
Extra kimchi or a simple sesame cucumber salad
Cold Korean barley tea (boricha) or a light lager beer
A side of steamed rice or lettuce wraps for a low-carb twist
Variations & Substitutions
Swap the beef for ground turkey, pork, or plant-based meat
Add shredded carrots or zucchini for extra veggies in the sauce
Use brioche or pretzel buns for added flavor and texture
Add a fried egg on top for a delicious upgrade
Make it kid-friendly by reducing the gochujang to a mild level
Storage & Leftovers
Refrigerate leftover meat mixture for up to 4 days
Quick pickles will keep in the fridge for up to 1 week
Freeze the beef filling for up to 2 months—thaw overnight before reheating
Reheat on the stovetop or microwave, adding a splash of water if needed to loosen the sauce
FAQs
Can I make the beef filling ahead of time?
Yes, it reheats beautifully and is great for meal prep!
What’s a good substitute for gochujang?
Try a mix of sriracha and miso, or use chili garlic sauce for a similar heat.
Can I use store-bought pickles instead?
Sure, but the homemade ones balance the heat perfectly and take just minutes to make.
Is this dish spicy?
It has a moderate heat, but you can adjust the gochujang to suit your taste.
What kind of buns work best?
Soft burger buns, brioche rolls, or even toasted sandwich rolls are all great.
Can I make this gluten-free?
Use tamari instead of soy sauce and serve on gluten-free buns or over rice.
How do I tone down the heat for kids?
Reduce the gochujang and skip the kimchi for a milder, more kid-friendly version.
Final Thoughts
These Korean Sloppy Joe’s are bold, messy, and totally unforgettable.
They’re perfect when you want something cozy but with a serious kick of flavor.
Between the juicy beef, the spicy-sweet sauce, and the tangy pickles, it’s an epic bite every time—and a fun way to shake up your sandwich night.
Korean Sloppy Joes
Ingredients
Quick Pickles:
- 1 large cucumber sliced thin
- ½ red onion sliced thin
- 2 large cloves garlic crushed
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup rice wine vinegar
- ¼ cup water
- 1 teaspoon gochujang or more to taste
Sloppy Joe’s:
- 2 lbs ground beef
- 2 tablespoons vegetable oil
- ½ yellow onion diced
- 2 tablespoons minced ginger
- 3 tablespoons minced garlic
- 1 red bell pepper diced
- ½ cup heaping gochujang
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped kimchi or kimchi juice
- 4 oz tomato sauce
- ¼ cup toasted sesame oil
- Sesame seeds and green onions for garnish
- 6 burger buns
Instructions
- Pickles:
- Place sliced cucumber and red onion in a bowl.
- Heat garlic, sugar, salt, vinegar, water, and gochujang until dissolved.
- Pour hot mixture over vegetables. Chill 30 minutes.
- Sloppy Joe’s:
- Heat oil and cook onion 2 min. Add garlic, ginger, bell pepper; cook 2 min.
- Add beef, cook until browned. Drain fat.
- See full steps with tips & photos → https://p4pd.org/korean-sloppy-joes/
Notes
- Gochujang varies in spice level—adjust to your heat preference.
- Kimchi juice adds tangy depth, but you can omit if needed.
- Use lean beef or ground turkey for a lighter version.
