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Sticky Korean BBQ Ground Beef and Veggies on a plate with a fork.

Sticky Korean BBQ Ground Beef and Veggies

Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 408kcal
Author: Lauren
Sticky Korean BBQ Beef and Veggies is a quick and flavorful dinner made with tender ground beef, colorful vegetables, and a sweet and savory Korean-inspired sauce. Ready in just 45 minutes, it’s perfect for busy weeknight dinners or meal prep.
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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

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

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.

Nutrition

Calories: 408kcal | Carbohydrates: 44g | Protein: 30g | Fat: 12g | Saturated Fat: 4.1g | Cholesterol: 70mg | Sodium: 820.1mg | Fiber: 7.3g | Sugar: 14.4g