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Korean Sloppy Joe

This recipe delivers a vibrant Korean-inspired take on the classic sloppy joe. Ground beef or pork is marinated in a flavorful blend of gochujang, ginger, garlic, and soy sauce, then quickly cooked with onions. The savory, slightly spicy mixture is served on toasted hamburger buns, ideal with crisp lettuce and quick pickles for a balanced and satisfying meal.
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Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine Chinese, korean
Servings 8 people
Calories 1395 kcal

Equipment

  • 1 Large Mixing Bowl For marinating the meat
  • 1 Grater For fresh ginger
  • 1 Chef's knife For dicing onions and chopping garlic
  • 1 Heavy-bottomed pan or cast-iron skillet For cooking the meat mixture
  • 1 Spatula or Tongs For stirring and serving

Ingredients
  

Main

  • 1 pound ground beef or pork
  • 1- inch knob of ginger grated
  • 6 garlic cloves chopped
  • 5 tablespoons gochugang
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • Hamburger buns
  • Pickles such as Quick Kimchi Persian Cucumbers, recipe follows, optional
  • Shredded iceberg lettuce
  • 1 1/2 teaspoons salt
  • 2 tablespoons plus 1 1/2 teaspoons sugar
  • 1/2 cup chopped peeled Asian pear
  • 1/2 cup coarsely ground gochugaru Korean red chile flakes
  • 1/4 cup fish sauce
  • 2 garlic cloves minced
  • 2 teaspoons minced ginger
  • 1 pound Persian cucumbers sliced 1/4 inch thick

Instructions
 

  • In a large bowl, mix the beef or pork, ginger, garlic, gochuang, sesame oil, sugar, soy sauce and black pepper. Cover and marinate, in the refrigerator, at least 2 hours and preferably overnight.
  • Heat a large heavy-bottomed pan or cast-iron skillet over high heat with the vegetable oil. When shimmering hot, saute the diced onions for about 4 minutes, stirring constantly, or until soft. Add the marinated meat and saute, stirring, just until fully cooked through, 5 to 7 minutes. Drain any residual fat, if needed.
  • While the meat cooks, toast the buns.
  • Divide the meat and place it into the buns. Serve, ideally with pickles and shredded iceberg lettuce.

Notes

Marination is key for deep flavor penetration; ensure the meat marinates for at least two hours, preferably overnight, to truly absorb the gochujang and aromatics. When cooking, achieve a good sear on the meat and onions before breaking it down completely, as this adds a desirable caramelized depth. Drain any excess fat after cooking to prevent the final product from being greasy and to ensure the sauce coats the meat well. For an elevated experience, slightly toast the hamburger buns until golden and crisp, providing a textural contrast to the savory filling. Consider adding a touch of rice vinegar to the finished meat mixture just before serving for a brighter, more balanced flavor profile, and garnish with fresh chopped green onions or toasted sesame seeds for enhanced presentation and aroma.