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About This Recipe
If you’re looking for a delicious dinner that’s packed with flavor but doesn’t require a sink full of dishes, you need to try this Sticky Korean BBQ Ground Beef and Veggies recipe. Roasted sweet potatoes and crispy Brussels sprouts pair perfectly with savory ground beef coated in a sticky, sweet-and-spicy Korean-inspired BBQ sauce for a meal that’s as satisfying as it is simple.
Everything comes together in about 45 minutes, making it perfect for busy weeknights, while the combination of protein, vegetables, and hearty sweet potatoes also makes it a great option for meal prep lunches throughout the week.
For more easy dinner recipes, try my Asian Ground Chicken Rice Bowls, Honey Garlic Ground Beef Bowls, Thai Peanut Chicken Noodle Bowls, Teriyaki Chicken Rice Bowls, One Skillet Steak and Broccoli, or Salmon Sushi Bowls.
Why You’ll Love These Korean Ground Beef Bowls
- Simple ingredients: Made with just a handful of ingredients that are easy to find at any grocery store.
- Big flavor: Sweet, savory, and slightly spicy with tons of flavor in every bite.
- Minimal dishes: One sheet pan and one skillet mean easy cleanup.
- Meal prep friendly: Great for meal prep since the leftovers reheat beautifully.
- Make it your own: Easy to customize with different vegetables, proteins, or spice levels.
- Sweet potatoes: Cut into 1-inch cubes, so they roast evenly and become caramelized on the edges while staying tender inside.
- Brussels sprouts: Trim the ends and cut them in half. Roasting them cut-side down helps them get beautifully browned and crispy.
- Oil: Sesame oil adds extra nutty flavor that complements the Korean BBQ sauce, but olive oil works great if that’s what you have.
- Ground beef: I like using 93/7 lean ground beef, so you still get plenty of flavor without excess grease. Ground turkey or ground chicken also work well.
- Green onions: Separate the whites from the greens. The whites cook with the beef to build flavor while the greens add freshness at the end.
- Garlic and ginger: Fresh garlic and fresh ginger give the best flavor, but frozen garlic and ginger cubes are a huge time saver.
- Gochujang: This Korean chili paste adds a little heat and depth. You can typically find it in the asian section of your grocery store. Or, sriracha makes an easy substitute, although the flavor will be slightly different.
- Korean BBQ sauce: A store-bought Korean BBQ sauce keeps this recipe incredibly easy while still delivering that sweet, savory flavor.
- Sesame seeds: Optional, but they add a little crunch and make a great finishing garnish. Sauce: Plain nonfat Greek yogurt, feta cheese, fresh lemon juice, garlic, and water blend together into a creamy, tangy sauce that’s packed with protein.
- Different protein: Swap the ground beef for ground turkey, ground chicken, or ground pork.
- More veggies: Add broccoli florets, red bell pepper, carrots, green beans, or zucchini to the sheet pan along with the vegetables.
- Extra carbs: Serve over steamed white rice, brown rice, cauliflower rice, or cooked quinoa if you’d like an even heartier meal.
- Adjust spice: Increase or decrease the gochujang depending on your preferred spice level. You can also top with a sprinkle of red pepper flakes if you want to increase the heat.
- Favorite toppings: Top with kimchi, sliced cucumber, avocado, or a fried egg for extra flavor and texture.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425°F. Add sweet potatoes and brussels sprouts to a large sheet pan. Drizzle with sesame oil and season with salt. Toss to coat and arrange in a single layer with the brussels sprouts cut side down.
2. Roast for 15 minutes. Toss the veggies, then continue roasting for another 10–15 minutes, until the sweet potatoes are tender and the brussels sprouts are golden and crisp.
3. Meanwhile, heat a large skillet over medium heat. Add ground beef and cook, breaking into small crumbles with a meat masher or wooden spoon, until browned.
4. Stir in garlic, ginger, salt, gochujang, and scallion whites and cook for 1–2 minutes, until fragrant.
5. Add Korean BBQ sauce to beef mixture and stir to coat. Let simmer for a couple of minutes until slightly thickened.
6. Serve the Korean BBQ ground beef with the roasted veggies. Top with sliced scallion greens and sesame seeds, if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For meal prep, divide the beef and roasted vegetables into individual containers for easy grab-and-go lunches.
Reheat in the microwave for 1-2 minutes, stirring halfway through, or warm everything in a skillet over medium heat until heated through. I don’t recommend freezing the roasted Brussels sprouts, as they tend to become soft after thawing.
Helpful Tips
- Sweet potatoes: Cut the sweet potatoes into evenly sized pieces so they roast at the same rate.
- Brussels sprouts: Place the Brussels sprouts cut-side down on the sheet pan for the best caramelization and crispy edges.
- Don’t overcrowd the pan: Give the vegetables space so they roast instead of steam. If needed, use two sheet pans.
- Beef: Break the beef into small crumbles while it cooks so every bite gets coated in the sticky sauce.
- Let simmer: Let the sauce simmer for a couple of minutes after adding the Korean BBQ sauce so it thickens and clings to the beef.
- Prep in advance: Prep the vegetables ahead of time by chopping the sweet potatoes and Brussels sprouts a day or two in advance to make dinner even faster.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sticky Korean BBQ Ground Beef and Veggies
Ingredients
Roasted veggies:
- 2 medium sweet potatoes (500g) cut into 1-inch cubes
- 12 oz brussels sprouts trimmed and cut in half
- 1 Tbsp. sesame or olive oil (14g)
- Salt & pepper to taste
Korean BBQ ground beef:
- 1 lb. ground beef 93/7
- 3 green onions finely sliced, whites and greens separated
- 2 cloves garlic minced
- 1 tsp. fresh grated ginger or 1 frozen cube
- 1/2-1 tsp. salt to taste
- 1-2 tsp. gochujang or sriracha
- 1/2 cup Korean BBQ sauce store-bought
- Sesame seeds optional for garnish
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Instructions
- Preheat the oven to 425°F.
- Add sweet potatoes and brussels sprouts to a large sheet pan. Drizzle with sesame oil and season with salt. Toss to coat and arrange in a single layer with the brussels sprouts cut side down. Roast for 15 minutes.
- Toss the veggies, then continue roasting for another 10–15 minutes, until the sweet potatoes are tender and the brussels sprouts are golden and crisp.
- Meanwhile, heat a large skillet over medium heat. Add ground beef and cook, breaking into small crumbles with a meat masher or wooden spoon, until browned.
- Stir in garlic, ginger, salt, gochujang, and scallion whites and cook for 1–2 minutes, until fragrant.
- Add Korean BBQ sauce and stir to coat. Let simmer for a couple minutes until slightly thickened.
- Serve the Korean BBQ ground beef with the roasted veggies. Top with sliced scallion greens and sesame seeds, if desired.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
