Name: Asian Beef Sloppy Joes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 ounce ground beef; 4 tablespoon soy sauce; 2 tablespoon brown sugar; ¼ cup ketchup; drizzle Gochujang; 1 tablespoon sesame oil; 4 burger buns; 1 tablespoon sesame seeds (optional, for garnish); chopped green onions (for serving)

If you've got some ground beef sitting in the fridge and want something fun to do with it, these Asian Beef Sloppy Joes are a total game changer. They're everything I love about classic sloppy joes: messy, saucy, and comforting, but with a bold Korean twist that makes them taste way more exciting.

Think sweet, spicy, and a little sticky, all cooked up in one pan in under 20 minutes!

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Ingredients

Ground beef - I like using lean ground beef or pork so it doesn't get greasy. Ground turkey or chicken also works great if you want it lighter.
Gochujang - This Korean chili paste adds that signature spicy-sweet kick. If you can't find it, mix a little tabasco with miso or chili garlic sauce.
Soy sauce - The salty umami base that makes it taste like Korean bulgogi. Tamari works fine if you're gluten-free.
Brown sugar - Balances out the spice and gives it that glossy finish. You can swap in honey if you prefer.
Sesame oil - Adds rich, toasty flavor. A little goes a long way-don't skip it!
If you like more ground beef recipes, try cabbage and beef and beef tacos next.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Asian Beef Sloppy Joes

Cook the beef: Add ground beef to a hot skillet and cook until browned, breaking it up with a spatula as it cooks. Don't overcook the beef, it will simmer in spices in the next step.
Mix in the flavor: Stir in soy sauce, brown sugar, ketchup, sesame oil, and gochujang. Let everything bubble for a few minutes until thick and glossy.
Toast the buns: While the beef finishes, toast your burger buns in a dry pan until golden.

Assemble the sloppy joes: Spoon the saucy beef onto each bun, sprinkle with sesame seeds and green onions, and top with the other half of the bun.

Serve and enjoy: Eat right away while everything's warm and messy (the best kind of dinner).

Tips

I like using lean ground beef so the sauce stays rich but not greasy. If you cook a lot of quick dinners like this, a good nonstick skillet makes cleanup a breeze.
Don't skip toasting the buns, those crispy edges make all the difference. I love using my cast iron pan for this since it gives that perfect golden crust.
Sometimes I toss in shredded carrots or cabbage for crunch and color. A handheld grater or mandoline makes it so much faster.
If it turns out a bit too spicy, I just mix in extra ketchup or brown sugar until it mellows out. Sweet and spicy balance is everything here.
I always make a little extra sauce. It's too good not to drizzle over the top. It's also great on rice bowls or noodles the next day.
Honestly, they taste even better after sitting overnight. Store them in a glass meal prep container and reheat for the easiest next-day lunch.

Serving Suggestions

Kimchi on the side for spice lovers
Korean cucumber salad
Crispy sweet potato fries
Simple steamed broccoli

Freezing And Storing Instructions

To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
To Freeze. Freeze the beef mixture (not buns) in a freezer-safe container for up to 2 months.
To Make Ahead. Cook the beef mixture up to 2 days ahead and reheat before assembling.
To Reheat. Warm gently in a skillet or microwave, adding a splash of water if it's too thick.

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Julia