Korean Sloppy Joes

A sweet and spicy twist on the traditional Sloppy Joe, this Korean Sloppy Joe recipes is ready in under 30 minutes. Make this part of your meal prep go to recipe.  It’s the perfect dinner in a hurry meal, that is still full of flavour and super satisfying.

Once it’s cooked you can store in the fridge for up to 4 days and is reheated in the microwave or toss it in your crockpot and let it sit on warm for a self serve meal on a super busy night.

Even if I haven’t had time to Meal Prep, this recipe which uses ingredients with big flavours can be made from start to finish on cooking day without spending all day cooking.


What is Gochujang anyways?

Gochujang is a traditional Korean Red Pepper paste that is used to flavour many of traditional Korean dishes.  You can find it in the Asia or International aisle in the grocery store.   Main ingredients include  red chili powder, glutinous rice powder, powdered fermented soybeans, and salt.  I know, it sounds odd, but trust me it’s so good!  Buy the smallest container to start if you’re not sure how often you will use it.

I love to use this condiment in marinades and a flavouring for meat.    It packs a punch of flavour so a little goes a long way, and the complexity means there are less things for me to add to get my food to taste really good.



Korean Sloppy Joes

Print Rate
Course: Main Course
Cuisine: Meal Prep
Servings: 6 people


  • 1 whole onion diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 tablespoon fresh ginger grated
  • 2 cloves fresh garlic minced
  • 3 tablespoons gochujang
  • 2 tablespoon low sodium soy sauce tamari for gluten-free
  • 2 tablespoon rice vinegar
  • 1/2 cup hoisin sauce
  • 1 teaspoon sesame oil
  • 6 buns
  • 2 teaspoon sesame seeds


  • 1 bag coleslaw mix
  • 2 whole green onions thinly sliced
  • 3/4 teaspoon kosher salt
  • 1 teaspoon gochujang
  • 2 teaspoon sugar
  • 1 teaspoon rice vinegar


  • Put the coleslaw mixture in a  bowl along with the gochugang, rice vinegar and sugar. Toss everything to combine thoroughly.  Set aside.


  • In a small bowl stir together the Hoisin sauce, soy sauce, rice vinegar, sesame oil Set aside.
  • Heat the oil in a large skillet over medium-high heat, swirl the oil to coat the bottom of the skillet. When the skillet is hot add in the onion and ground meat breaking up into crumbles as it cooks.
  • When the meat is almost cooked through, reduce heat, add ginger, garlic, and sauce mixture.  Stir well, let simmer on low about 5 minutes to allow flavours to combine. 
  • Serve on toasted buns of choice, topped with sesame seeds and Sweet & Spicy Slaw.


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