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Korean Sloppy Joes served Bibimbap Style

Korean Sloppy Joes

Closely adapted from Jiyeon Lee and Cody Taylor. Note that this recipe requires time for marinating the meat--other than that it is lightening fast! These can be served on a bun with sliced pickles and some sort of kimchi on the side; as I noted above, I chose to serve them bibimbap style. For help with preparing the veggies, check out my previous post on bibimbap.
Course Entree
Cuisine Korean
Author TheSpicedLife


  • 1 lb ground beef (you can also use pork which is what the cookbook suggests, but I prefer beef)
  • 1 inch piece of ginger, minced
  • 6 cloves garlic, minced
  • 4-5 T gochujang (the recipe called for 5 but I reduced it a bit because of heat)
  • 1 T sesame oil
  • 1 T sugar
  • 1 T soy sauce (I used Tamari)
  • 1/2 t freshly ground black pepper
  • 1 T vegetable oil
  • 1 small-medium onion, chopped


  1. Mix everything together except the oil and onion. When everything is evenly mixed through the ground meat, cover the bowl with an airtight cover and place in the fridge. Marinate for 2 hours, or preferably overnight.
  2. When you are ready to make the sloppy joes, heat a large, heavy skillet over high heat. Add the oil--when it shimmers, add the chopped onion. Sauté for about 5 minutes, stirring frequently.
  3. Add the marinated meat along with any accumulated juices. Break up the meat and stir. Cook for 6-8 minutes, until the meat is evenly browned.
  4. You can either drain off extra fat or use a slotted spoon for serving the sloppy joes. See note above for how to serve the sloppy joes.