Sloppy Joes

Sloppy joes used to make me think of the ones from school cafeteria lunches: a goopy, unappetizing mess. Then I made these! Based on a recipe from a teen cookbook, these sloppy joes are spicy, simple to make, and irresistible. I love to make these on days when I'm feeling lazy, but still want something delicious for dinner.

Recipes abound for this sandwich, some being more sweet, others more spicy. After a variety of home tests, my best 'secret' for this recipe is to use gochujang, a Korean chili sauce with a hint of sweetness in it, as well as a couple of tablespoons of brown sugar. The balance of sweet and spicy is just right.

Gochujang can be found in most supermarkets, usually by the Asian or International aisle. Other hot sauces can be used as well, though the flavor will be different (believe me, I’ve tried).

Ways to make this your own

  • If you’re not a fan of spice, you can cut back on the gochujang and cayenne pepper. You can always add more if the end result isn’t as powerful as you’d like.

  • You can dial back the sweetness by adding less brown sugar to the mix. If you’re fresh out of brown sugar, you can always substitute with some molasses.

  • Sloppy joe recipes abound. If there’s an herb or spice missing here that you think would go great, use it! Play around with other spices and herbs

Ingredients:

  • vegetable oil

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 1/4 lbs. ground beef

  • 1 1.2 tbsp gochujang paste (more if you like added spice)

  • 1/2 cup ketchup

  • 1 tsp Dijon mustard

  • 2 tbsp brown sugar

  • kosher salt

  • pepper

  • 1/4 tsp cayenne pepper

  • 6 hamburger buns, toasted

Sloppy Joes

Makes 6 sandwiches

This recipe was adapted from Teens Cook by Megan and Jill Carle, originally published in 2004 when the two were teenagers. I love it for it’s whit, simplicity, and delicious recipes. It would make for the perfect cookbook for your teen or that person in your life that prefers a ‘no-nonsense’ approach to good food.

Heat the vegetable oil in a large saute pan over medium heat. Once the oil is shimmering, add the onion and celery. Saute until softened, about 5 minutes.

Next add your meat. Use a wooden spoon to break up the meat. Let it cook until it’s all browned (about 5-8 minutes).

Add in the gochujang, ketchup, Dijon mustard, brown sugar, salt, pepper, and cayenne pepper. Stir to combine everything. Let cook until the fat rendered from the meat dissipates, and the mixtures solidifies in the pan (12-15 minutes). Taste frequently here to adjust for spiciness and sweetness.

The authors of the recipe I adapted this from have a few rules for enjoying your Sloppy Joes:

  1. “Sloppy Joes must be served with potato chips and red Jello-O with bananas. Other fruits are acceptable in a pinch, but the Jell-O must be red.”

  2. “Any meat that falls out of the bun must be scooped up and eaten on a potato chip.”

  3. “Any leftover Sloppy Joe must be reheated and eaten directly out of the container with potato chips to scoop it up.”

I opted for a healthy salad and no Jell-O, but the potato chip option does sound delicious! However you go about it, plop the meat onto your toasted buns and enjoy!