Korean-Inspired Sloppy Joe Sliders
This is one of those recipes that hits every craving at once—savory, sweet, tangy, a little spicy, and wildly satisfying. These Korean-inspired sloppy joe sliders take the classic childhood sandwich and give it a bold upgrade with Revolution Barbecue’s Korean BBQ Rub, hoisin sauce, and a touch of sesame oil. The beef is rich and saucy, the rolls are soft and slightly toasted, and the tangy Korean pickles add that pop of brightness that ties it all together. Perfect for game days, BBQ spreads, or weeknight dinners that don’t skimp on flavor.
Sweet Heat Meets the Street: Korean Sloppy Joes on King’s Hawaiian Rolls
Glenn Connaughton
12 sliders
10 minutes
15 minutes
128
American
Main Dish
These Korean Sloppy Joe Sliders are a mash-up of comfort food and Korean BBQ flavor, made with 80/20 ground beef, savory hoisin, and our signature Revolution Barbecue Korean BBQ Rub. Served on toasted King’s Hawaiian rolls and topped with homemade Korean pickles and sliced green onions, they’re sweet, spicy, and made to impress.
Ingredients
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- 1 1/2 teaspoons sesame oil
- 2/3 cup white onion, diced
- 2 teaspoons minced garlic
- 1 pound ground beef (80/20)
- 1/3 cup ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon Revolution Barbecue Korean BBQ Rub
- 1 tablespoon light brown sugar
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- 2–3 green onions, sliced thin
- 12 King’s Hawaiian rolls, split and toasted
24 Korean pickles (get recipe)
Directions
Sauté the aromatics: add sesame oil to a large nonstick skillet over medium-high heat. Sauté the diced onions until translucent, about 5 minutes. Add the minced garlic and cook for 2 more minutes until fragrant.
Brown the beef: add the ground beef and cook, breaking it up with a spoon, until no pink remains. Tilt the pan and remove about half the rendered fat with a spoon.
Build the flavor: add ketchup, hoisin, soy sauce, rice wine vinegar, Worcestershire sauce, Korean BBQ Rub, and brown sugar. Stir until fully combined and let it simmer for 4 to 5 minutes, or until the sauce thickens and coats the beef.
Toast the rolls: split the King’s Hawaiian rolls and toast the insides in a dry skillet or under the broiler until lightly browned.
Assemble the sliders: place 2 Korean pickles on the bottom half of each roll. Spoon on the hot sloppy joe filling and finish with a pinch of sliced green onions. Top with the other half of the roll and serve immediately.
