Here’s the thing about Sloppy Joes: they’re a little bit retro, very messy, and if we’re being honest, not something you’ve probably thought about in years. But let’s take a moment to appreciate them for what they are—comfort food at its finest. It’s time to give this nostalgic dinner a much-needed update. Enter: gochujang.

Gochujang, if you haven’t already become obsessed, is a Korean chili paste that brings everything to the table—sweet, spicy, savory, a little fermented funk. The kind of ingredient that sits in your fridge waiting to rescue dinner on a random Tuesday night. And if there’s ever a night that needs rescuing, it’s during back-to-school season when schedules get chaotic, and no one has the energy for anything complicated.

What I love about this twist on Sloppy Joes is that it takes a familiar, albeit outdated, dish and flips it into something exciting. Gochujang gives the sauce a heat that’s more nuanced than your average hot sauce, with a slight sweetness that’s not overpowering. Paired with the umami from soy sauce and the tang from rice vinegar, this becomes one of those meals that feels far more sophisticated than the 20 minutes it takes to pull together. It’s the perfect intersection of nostalgia and flavor—the kind of thing you can throw together and actually look forward to eating after a long day.

Now, I’m not going to lie to you: these are still going to be messy. The beauty of a Sloppy Joe is in the name. But that’s part of the fun, right? Plus, this version is more of a controlled mess—the sauce clings to the meat just enough to make it feel intentional. And the heat from the gochujang? Just enough to wake up your taste buds without making you feel like you’re punishing yourself for dinner.

Print Recipe

Sweet & Spicy Sloppy Joe’s

These Korean-Style Sloppy Joes take the classic, messy sandwich and give it a bold upgrade with spicy, savory flavors from Korean-inspired ingredients. It's an easy, weeknight-friendly meal that brings comfort with a kick.

Course: Main Course

Ingredients

1 tablespoon olive oil
1 lb ground beef (or chicken or turkey)
1 teaspoon salt
1 green pepper chopped
1 yellow onion chopped
8 cloves garlic grated or finely chopped
1/4 cup gochujang
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1 15 oz can tomato sauce
1 tablespoon rice wine vinegar
buns or rolls

Instructions

In a large skillet over medium high heat, add tablespoon of olive oil with ground beef. Season with salt and pepper and allow to fully brown, about 5-6 minutes.
Push the meat to one side of the pan and add bell pepper, onion, garlic and a bit more salt and pepper. Cook until vegetables are softened, about 5-8 minutes.
Stir in the gochujang, ketchup, soy sauce, Worcestershire sauce, honey, mustard and tomato sauce. Also add 1/3 cup of water and stir to combine. Bring the meat mixture to a simmer and reduce head to medium low. Cook for about 10 minutes until flavors combine and sauce slightly thickens. Finish with 1 tablespoon of rice wine vinegar and season to taste.
Serve on top of toasted buns and with slaw and chips if that’s your thing!