Korean Beef Sloppy Joes

4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Korean Beef Sloppy Joes made with sweet and spicy flavors with a punch of garlic that’s a fun change from the classic sloppy joes.

One of the most popular recipes on the site is super easy Korean Ground Beef and these sloppy joes are a delicious sloppy Korean take on the ever popular Ultimate Sloppy Joes.

Korean Ground Beef Sloppy Joes Korean Beef Sloppy Joes

Happy Monday everyone! August is so confusing to me because as a kid we all used to have August as a non-school summer month. All the kids in our neighborhood are either starting this week or next week and some of my client’s kids have already started school!

These sloppy joe recipes we’ve been posting every Monday are our ode to the school week. A quick and easy dinner recipe you can change up with easy pantry ingredients that your kids will love.

That’s the idea anyway. We find ourselves looking forward to these Sloppy Joe’s even more than the kids are! These Korean Beef Sloppy Joes are no exception, they’re the sloppy answer to the kid friendly ground beef bowl that is ALL over Pinterest.

Korean Ground Beef SandwichCan I serve this mixture instead of the regular Korean Ground Beef? Yes, this mixture is a saucier version of that recipe but you can absolutely serve it over rice. In fact you may even prefer this version.

Sometimes when we make the regular version and we reheat leftovers they can get a bit dry. If you serve this version over rice even when you reheat it you’ll still have plenty of moisture in the mixture.

The original sloppy joes had vegetables as part of the recipe. This mixture doesn’t contain any hidden vegetables but it very easily can. My favorite of the list below? Carrots and zucchini. They don’t detract from the flavors at all.


  • green bell pepper, chopped finely (red is sweeter but this mixture is already pretty sweet)
  • onions (yellow or green), chopped finely
  • zucchini, chopped finely
  • carrots, shredded or chopped finely and steamed

Ground Korean Beef


We love serving these sloppy joes with steamed broccoli and carrots. If you roast the broccoli and the carrots at a higher temperature and slice them thinly you may even be able to get nice crisp edges on them which could make them taste like fries.


  • Make sure your ingredients are ready ahead of time in a large measuring cup, don’t let the pan scorch.
  • .If you want the sandwich to be saucier or have a kick of spice serve it with spicy mayo (a mixture of Sriracha and mayonnaise).
  • Stop cooking when its just slightly too wet still, it will thicken as it sits for a couple minutes.
  • If you want to meal prep just leave the sauce extra saucy before shutting off the heat. You may need a bit of water when reheating.

Korean Sloppy Joes

Are you going to join us and enjoy this recipe on Wednesday? Remember if you make this dish this Wednesday, we’ll be having the same dinner.

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a ton of effort into recipe testing almost 40 Sloppy Joes for this weekly series!

Pin this recipe now to remember it later

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Korean Beef Sloppy Joes

Korean Beef Sloppy Joes made with sweet and spicy flavors with a punch of garlic that's a fun change from the classic sloppy joes.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Sandwich
Cuisine American Fusion, Korean
Author Sabrina Snyder



  • In a large skillet add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  • Cook until well browned (5-6 minutes), then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and sriracha and stir together well until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • Toast the buns then spoon over the mixture and top with green onions.


Calories: 688kcal | Carbohydrates: 46g | Protein: 35g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 121mg | Sodium: 1437mg | Potassium: 689mg | Fiber: 2g | Sugar: 18g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 5.5mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Adding your recipe to my meals was such a great surprise. My family went nuts over it . I make it so often that my family told me to back off a little. I guess once a week is a little to much. LOL

  2. Good flavor, not Korean as much as general Asian flavors. There is so much liquid that it took over 10 min to boil it off to be able to put it in a sandwich. Also, with so much liquid there is no way to leave the larger pieces of meat intact. Recommend draining the meat after browning, using gochujang paste instead of siriacha sauce, and leaving out the water.

    1. I haven’t run into that problem with this recipe. What percentage fat was the beef burger? Enjoyed your recommendations. Thank you!

  3. So easy and so delicious!! I top my sloppy Joe’s with kimchi and that takes the sandwich to a whole new level. I shared some with my neighbors, who lived in Korea fir a few years, and they loved it and asked for the recipe. This recipe is a keeper!!

  4. These were so good!! Toasted our brioche buns with butter and garlic powder. Way better than regular sloppy joes. We made ours in the instant pot to make the meat softer. So good.

  5. Followed recipe except for the sriracha, which I did not have. Used 1/2 tsp Gochujang instead – tasted and added another 1/2 tsp – got the taste without it being super spicy. The flavor of this sloppy joe is outstanding! I could taste each of sauce ingredients, which I usually can’t when it comes to sauces. Don’t care if it’s authentic Korean or not! Have enjoyed all your recipes that I’ve tried.

  6. These were the bomb!! Used ground pork, added some fresh ginger, chili paste and a little Korean pepper flakes. Served with picked veggies and sriracha Mayo. It was a wonderful explosion of flavor. This recipe is a keeper for sure. Thanks for sharing it.

  7. Turned out great! Brioche rolls were out of stock at my local store so subbed with large sourdough rolls. I also added a thin slice of Colby jack cheese before serving. Will definitely make again.

  8. My family went nuts over this. I fixed so many times we had to take a break. That’s how yummy it is.

    1. Well, I’m excited! It’s finished. I substituted onion rolls for brioche. We will see what the teenagers think!

  9. This was absolutely delicious. Followed directions and proportions exactly except I only had a pound of ground beef. Huge hit and will definitely be in my meal rotation from now on!

    1. They were absolutely amazing and so easy. After reading comments, made a few changes in using ground pork and adding some fresh ginger, chili paste, and Korean pepper flakes. I let it simmer till it was the consistency I wanted. I made some sirache Mayo and some pickled vegetables. Heaven….
      Thank you for sharing this recipe.

  10. Sabrina
    Awesome sloppy joes.
    I’ve made them before but the hoisin sauce gave it a nice sweetness. Nick don’t be a hater.

  11. These are incredible and so easy to make! I was wondering – it’s a snow day for us and I’m dying to make these but would love to crock pot it! Is this crockpottable?

  12. No offense but hoisin sauce has chinese origins. I am going to try this but replace the hoisin sauce with Korean Gochujang paste.

    1. Hello… I read your comment regarding your experience with this recipe. If you don’t mind, I’d suggest you replace the hoisin sauce with Korean Gochujang paste. It’s mildly spicy (to me) and smokey. If you visit my home page and check out the Korean recipes, I’ve tried quite a few. The paste is excellent.

      Kind regards.

    2. Hello… I read your comment regarding your experience with this recipe. If you don’t mind, I’d suggest you replace the hoisin sauce with Korean Gochujang paste. It’s mildly spicy (to me) and smokey. If you visit my home page and check out the Korean recipes, I’ve tried quite a few. The paste is excellent.

      Kind regards.

    3. If more crunch is what you’re looking for try toasting the buns a little more in the broiler. That gave me all the crunch I needed.

  13. Excellent recipe. I had everything I needed on hand. The only thing I did different is add more Sriracha. Don’t think I’ll make regular Sloppy Joe’s again.

  14. This recipe was soooo tasty and easy! 10/10 for a quick weeknight dinner. We all loved it and there are leftovers for lunch tomorrow.

    1. I just made this myself, I only had 80/20 beef instead of the recommended 85/15. All I did was cook it at medium for a few minutes longer, and then turned it to low for a little bit more after that, and it thickened up as a result.

  15. My husband and son love this – now, when I say we’re having sloppy joes my 11 year-old asks if they’re Korean beef sloppy joes!

  16. Made this dish tonite and served over rice. Took it to a potluck & it was a huge hit! Will definitely make it again!

  17. I love this recipe! The flavor mixture is on point, I did see a comment about it being a little watery, so I waited until the end to see if I needed it, I didn’t and the texture was perfect! My husband was skeptical when I was putting it together, quickly changed his mind once he tasted it! A keeper!!!

  18. Made this for dinner yesterday and loved it! It was so easy and quick to whip up after work. I’m very tempted to try the other variations as well. Thanks for the recipe!

  19. This was so so good! And best of all, quick to prep, cook, and clean. We’ll definitely be making this again.

  20. Delicious!!!! I doubled the sau and added red pepper flakes as well. I
    served over rice with a side of broccoli. A great diversion from a ground beef casserole. Will definitely make again!

  21. I really enjoyed this recipe although i did omit the water and added cornstarch as I wanted it thicker. But the flavors are fabulous I have been eating the leftovers for breakfast, strange but delicious.

  22. Very rich and tasty – a hit for the family. Might make just a tad less sauce next time. Thanks for the great recipe!

  23. This is just delicious. I put more Sriracha, add some ginger as well. I have made this several times and have even used Ground Turkey and it turns out great. One of our favorites!

    1. I made this for dinner, I love the flavors, my husband was skeptical but quickly changed his mind once he tasted it. I omitted the water because it really wasn’t needed. This recipe is a keeper, delicious!

  24. I surprised my family with this recipe and they went wild. We eat it about twice a month. In stead of using buns I put it over rice and it is sooo good.

    Thank you so much I have a happy family

  25. Delicious. Fast . Easy! I only omitted the water, the sauce was perfect and thick without it. Adjust the heat to your taste but otherwise a very tasty meal the whole family loved it!

  26. So what you do is you swap out the hamburger meat with wagyu hamburger. Then you swap the bread for toasted Hawaiian rolls (hamburger size), add a pinch of white pepper and just a tablespoon of chilie pepper flakes (or paste). You’re welcome! A sloppy joe for the gods! I am an American and happened to live in Korea for 3 years, I think this really gets it all the way home. I would pair it with an Asian Sapporo beer. It’s quite nice.

  27. A bit salty for our liking. Would cut back on the soy sauce and up the saracha sauce. Also, may try it on rice for a change

  28. My family went nuts over this Korean dinner. We put ours on rice it was soooo good.
    Tonight we are making it with pulled pork and rice.

    Thank You for such a great recipes.

  29. I love Gochujang and so does my wife but even a bit hits her hard. (Gochujang is Red pepper paste)

    So this was a huge hit today. I wish I could show you photos, but the double recipe I made is gone.

    Hot heads like me will want more heat but this a perfect starter.

  30. Amazing, made these after seeing the recipe and we have been making them at least once a week. Have shared recipe with many friends who have now added to their dinner favorites.