Gochujang Sloppy Joes

This is an upgraded version of the classic comfort food sandwich. The incorporation of Korean red chili paste, gochujang, added the perfect amount of heat.

The recipe was adapted from Bon Appétit, contributed by Hana Asbrink. I used ground turkey and modified the proportions. It was a great one-pot meal. Messy and tasty. 🙂

Yield: 6 servings

• 1 T canola oil
• 1 lb. ground turkey or ground beef (ideally 20% fat)
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, divided, plus more
• freshly ground black pepper
• 1 medium green bell pepper, ribs and seeds removed, chopped
• 1 medium yellow onion, chopped
• 10 garlic cloves, finely grated or pushed through a garlic press
• 3 T gochujang (I used Trader Joe’s)
• 2 T ketchup
• 1 T soy sauce
• 1 T Worcestershire sauce
• 1 T dark brown sugar
• 1 tsp yellow mustard
• 1 15-oz. can tomato sauce
• 1 T balsamic vinegar
• 6 potato rolls
• Kosher dill spears and potato chips, for serving, recommended but optional

1. Heat oil in a large skillet over medium-high. (I used a 12-inch stainless steel sauté pan.)
2. Add ground meat, spreading out in a single layer; sprinkle with 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt and season with freshly ground pepper. Cook, undisturbed, until a light brown crust forms underneath, about 3 minutes.
3. Continue to cook, breaking up with a wooden spoon, until almost completely brown all the way through, about 3 minutes more.
4. Push meat to one side of pan. Reduce heat to medium and add chopped bell pepper, onion, chopped, grated garlic cloves, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt; season with pepper.
5. Cook, stirring often, until vegetables are softened, about 5 minutes.
6. Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar, and yellow mustard.
7. Add one 15-oz. can tomato sauce and 1/4 cup water and stir again to combine.
8. Bring to a simmer and reduce heat to medium-low. Cook, stirring and scraping up any brown bits, until thick and saucy, 10–12 minutes.
9. Remove mixture from heat and stir in balsamic vinegar; season with salt and pepper, to taste.
10. Spoon saucy meat mixture onto potato rolls. Serve with kosher dill spears and potato chips, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →