Gochujang Sloppy Joes

When you’re craving big flavor without the fuss, these Gochujang Sloppy Joes are ready for you, my friends. We’re taking this classic Sloppy Joes Recipe and giving it a bold Korean-inspired twist with gochujang, the savory, sweet-spicy chili paste that adds addictive umami.

I cook with chili peppers and global spicy ingredients every day, and gochujang is one of my favorite ways to add big flavor without extra prep. The sauce turns wonderfully saucy and rich, a little messy (as a great sloppy joe should be), and incredibly satisfying.

Best of all, it comes together quickly with simple pantry ingredients, so it’s perfect for weeknights, and easy to adjust the heat to your taste.

Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Olive Oil. Or vegetable oil, for the pan.
• Vegetables. Fresh onion, bell pepper, and garlic. Use jalapeno or serrano for spicier.
• Mustard. For flavor and tang. I use spicy brown mustard, but Dijon mustard is great.
• Brown Sugar. For the characteristic sloppy joe sweetness.
• Worcestershire Sauce. Extra umami punch.
• Apple Cider Vinegar. For the acidic element and tang. White vinegar is good, too.
• Chili Powder. For extra kick. Use Korean gochugaru if you can.
• Tomato Sauce. Sub in ketchup for classic sloppy joe flavor.
• Gochujang. This is our defining ingredient - Korean fermented chili paste for the spicy-umami blast. You can use mild or hot. Learn more about gochujang here.
• Hot Sauce. To taste. Use one you love.
• Buns. For serving - toasted buns are best! Soft, sturdy buns work best, like brioche, potato rolls, or lightly toasted hamburger buns.

How to Make Gochujang Sloppy Joes

Heat Heat a bit of oil in a large skillet or pot over medium heat. Add the chopped onion and peppers, and let them cook for about 5 minutes, just until they soften.

Stir in the garlic and cook for another minute or so, until it becomes fragrant.

Add the ground beef to the pan and break it apart with a spoon as it cooks. Continue cooking until the meat is browned through. If there’s more grease than you prefer, drain some off.

TIP: I like to leave a small amount of rendered fat in the pan to help carry the flavor of the gochujang and seasonings, which gives the sauce a silky, rich finish as well as extra flavor.

Next, stir in the mustard, brown sugar, Worcestershire, vinegar, chili powder, a pinch of salt and pepper, tomato sauce, and gochujang. Add hot sauce if you’d like a bit more kick. Let everything simmer together for at least 5 minutes so the sauce thickens and the flavors meld.

If it seems thin, keep simmering until it reaches your preferred consistency. You can also simmer longer for an even deeper flavor.

Spoon the mixture onto toasted buns and dig in.

Boom! Done! Saucy, spicy gochujang sloppy joes are ready to enjoy! Let's eat!

Serving & Side Ideas

• Top It Off. A little crunch goes a long way. Try sliced green onions, quick-pickled red onions, or crispy vinegar coleslaw for contrast.
• Make It a Meal. Serve your sloppy joes with scalloped potatoes, baked Cajun fries, or this awesome Hawaiian macaroni salad recipe.
• Balance the rich flavor with my quick cucumber salad recipe, my homemade kimchi recipe, or even simple fresh herbs like cilantro.
• Rice Bowl Version. Skip the bun and spoon the meat over steamed rice with a soft egg on top. Ridiculously good.
• Extra Sauce? Stir the leftovers into ramen, noodles, or fried rice. It makes an instant flavor bomb.
• Don't Forget the Spicy Drizzle! Keep extra gochugaru, hot sauce, or my spicy chili crisp on the table for those wanting to dial in their own spice level.

Storage & Leftovers

Leftover gochujang sloppy joe meat and sauce will last up to 5 days in the refrigerator in a sealed container. It's great for meal prep. Warm it up in a small pot on the stove top over gentle heat. Add a splash of water to loosen it up if needed.

You can also freeze it for 2-3 months in freezer containers, so make a double batch.

FAQ / Common Questions

What does gochujang taste like?
Gochujang is a fermented chili paste that’s savory, a little sweet, mildly spicy, and rich with natural umami. It adds depth, not just heat, which is why it works so well here.

Can I make this ahead of time for meal prep?
Yes! The saucy meat mixture actually tastes even better the next day as the flavors meld. Store in a sealed container in the fridge for up to 5 days.

My sauce is too thick / too thin. How do I fix it?

• If too thick: splash in a bit of water, broth, or tomato sauce.
• If too thin: simmer uncovered for a few minutes to reduce and concentrate.

Can I make this recipe with ground turkey or chicken?
Yes! Both work great. Just brown well to develop flavor, and you may want to add a little extra gochujang or Worcestershire to boost the flavor.

How do I keep the buns from getting soggy?
Lightly toast the buns, and try adding a thin layer of cheese or slaw on the bottom. It creates a little moisture barrier.

Is this kid-friendly?
Yes, if you keep the gochujang amount modest (use a mild version) and skip extra hot sauce. Most of the heat here is gentle, but it’s very easy to dial up or down.

Want More Gochujang Recipes?

• Gochujang Noodles (Spicy Korean Noodles)
• Gochujang Chicken (sprinkle on sesame seeds!)
• Chicken Ramen
• Gochujang Sauce
• Gochujang Pasta
• Get more Gochujang Recipes