Sloppy Joes, a childhood favourite of mine! With kiddos being out of school next week, we think you should kick off summer break with this tasty recipe! These Sloppy Joes have a bit of a twist; a gochujang* twist if you will! Packed full of flavour, everyone at your table will want a second helping.

Plus, since they're made with plant-enhanced ground beef, you know that dinner is going to be both delicious and sustainable. 

Add some potato chips and pickles, and toast to the official start of summer! Reminder: send us your pictures if you create this dish. We love seeing your sloppy joe moments. 

*Gochujang has a mild spice profile that’s suitable for most pallets, however might not work for really young kids. 


  • 1 tbsp vegetable oil
  • 1 package Bump plant-enhanced ground beef
  • 1 tsp. kosher salt
  • Freshly ground pepper
  • 1 medium green bell pepper, ribs and seeds removed, chopped
  • 1 medium onion, chopped
  • 6–8 garlic cloves, finely grated
  • 3 tbsp gochujang
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark brown sugar
  • 1 tsp. yellow mustard
  • 1 15-oz. can tomato sauce
  • 1 tbsp balsamic vinegar
  • 4 potato rolls
  • Kosher dill spears and potato chips (for serving; optional)

Gochujang Sloppy Joe


  • Heat vegetable oil in a large skillet over medium-high.
  • Add 1 package of Bump plant-enhanced ground beef.
  • Sprinkle with kosher salt and season with freshly ground pepper.
  • Cook thur until a light brown crust forms underneath. Continue to cook, breaking up with a wooden spoon,until almost completely brown all the way through, about 3 minutes more.
  • Push meat to one side of pan. Reduce heat to medium and add green bell pepper, onion, garlic cloves, and kosher salt and season with pepper.
  • Cook, stirring often, until vegetables are softened, about 5 minutes.
  • Stir in gochujang, ketchup, soy sauce, Worcestershire sauce, dark brown sugar , and yellow mustard. Then add in tomato sauce and water and stir again to combine.
  • 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.
  • Remove beef mixture from heat and stir in balsamic vinegar; season with salt and pepper.
  • Spoon beef mixture onto 4 potato rolls and top with kimchi coleslaw.
  • Serve with kosher dill spears and potato chips if desired.

Kimchi coleslaw: 

  • 1 package of coleslaw mix
  • Half a jar of Cooks Creek Kimchi (we used local MB kimchi, however any will do)
  • 1/2 cup mayonnaise
  • 2 tbsp white sugar
  • 1 1/2 tbsp lemon juice
  • 1 tbsp vinegar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

*Mix together and enjoy!


*adapted from Hana Asbrink’s Bon Appetit recipe.

Written by Hailey Hooke

Find similar articles


More stories

The Spring Equinox - Cooking with colour 🌱🐄☀️

It is finally Spring which means meals become more vibrant and light. To kick off the beginning of Spring, we've made Bump veggie pizza. 

Dill chickpea salad - The perfect side to our Bump Kofta Kebabs!

Bump Kofta Kebabs have made a weekly appearance on the menu at our house this summer. To keep things interesting, we’ve been pairing them with a different, tasty summer salad each week. This past week featured our favourite one yet, a delicious dill chickpea salad.