Korean Style Sloppy Joes

with spicy quick pickles

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Korean Style Sloppy Joes

Course: Main Course
Cuisine: Korean


  • 1 tbsp sesame oil
  • 1 pound ground beef
  • ½ pound ground pork
  • 1 Asian or Bosc pear
  • 1 yellow onion
  • 1 inch fresh ginger root minced
  • 5 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • ¼ cup beef stock
  • cup Gochujang Korean Paste
  • cup Hoisin sauce
  • salt & pepper to taste
  • sesame seeds for garnish
  • 1 jalapeño sliced
  • 1 bunch scallions chopped
  • 4-6 sesame hamburger buns

Quick Pickles

  • 1 seedless English cucumber
  • ½ cup rice wine vinegar
  • 1 tbsp Gochujang Korean Paste
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • salt & pepper


  • FOR THE QUICK PICKLES: Thinly slice the cucumber. In a bowl, whisk together the rice wine vinegar, sugar, gochugaru Korean paste, a bit of salt and pepper and 1 tablespoon sesame oil. Add sliced cucumbers and toss. Set aside in fridge for at least 30 minutes.
  • Grate the pear on a wide tooth of box grater. Peel and chop the onion and mince the garlic and ginger.
  • Heat a skillet over medium-high to high heat. Add sesame oil, then add the meats and brown. Season with salt and pepper to taste. Add pear, onions, garlic and ginger and stir for a few minutes to soften.
  • Add soy sauce, Worcestershire, chili paste, stock, hoisin and remaining sesame oil. Bring to a light boil then reduce heat and simmer for 10 to 15 minutes until thickened.
  • Slice jalapeño and scallion while meat mixture simmers.
  • Place bun on plate. Top with meat mixture, quick pickles, sliced jalapeños and sliced scallions.

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