Easy stovetop Whole30 Korean sloppy joe bowls are the perfect weeknight meal. Loaded with protein, veggies, and a lot of kick and served in a baked potato, everyone in the family will be asking for seconds!

This is the first January, in three years, that I am not doing a January Whole30. That being said, so much of my normal, daily meals are Whole30 compliant and I am thrilled to share a favorite in our house.

A few years ago, I shared my spicy Korean chili with kimchi and people WENT. CRAZY. FOR. IT. Today’s new recipe is a spin on that and it brings the heat.

So, my official first recipe of the decade is…

WHOLE30 KOREAN SLOPPY JOE BOWLS

So what do you need to make this Whole30 Korean sloppy joes recipe?

Ground beef. You can totally sub out ground chicken, turkey, or bison too! I recently started buying all of my meat from ButcherBox and am loving it.

Onion and pepper. Gotta keep this pretty traditional for sloppy joes, but switching to red onion.

Aromatics. Garlic and ginger!

Korean SPICE. Kimchi is a very common Korean dish made from salted and fermented vegetables. And I also added gochugaru – or Korean red chili flakes.

Veggie stock. Normally sloppy joes call for tomato sauce and paste, but that is not a common flavor in Korean cooking. Vegetable stock is used to create the sloppy joe sauce in this dish.

Russet potatoes. Because bread is not Whole30 approved, our sloppy joe mix is being served inside a baked russet potato! And we’re topping them with sesame seeds and scallions.

How do you make Whole30 sloppy joes?

The making is easy! All you need is a single pan.

Brown the meat. Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.

Cook your vegetables and seasonings. Add the onions and green pepper to the pan with the remaining fat and cook over medium heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru – cook another 2 minutes.

Add stock and reduce. Add veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened by about half – approximately 10 minutes.

Let simmer. Return the beef to the pot and add 1 teaspoon salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.

Serve. Serve with sesame seeds and scallions over a russet potato.

Looking for more whole30 dinner recipes the family will love? Try a few of these whole30 compliant dinners:

Simple Roasted Lemon Salmon

Paleo Pumpkin Turkey Chili

Whole30 Green Curry with Chicken

My Favorite Salmon Salad

One Pan Coconut Curry Pork Meatballs

Chopped Thai Brussels Sprout Salad with Almond Ginger Dressing

Korean Beef Salad with Sriracha Ranch

Sheet Pan Garlic Butter Shrimp and Green Beans

Everything Bagel Ranch Chopped Salad

But for now, let’s stick with our Whole30 Korean Sloppy Joes in baked potatoes!

When you make this Whole30 sloppy joe recipe, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!

Whole30 Korean Sloppy Joe Bowls

• Author: Ellie
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main
• Method: Stovetop

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Description

Easy stovetop Whole30 Korean sloppy joe bowls are the perfect weeknight meal. Loaded with protein, veggies, and a lot of kick and served in a baked potato, everyone in the family will be asking for seconds!

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Ingredients

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• 1 lb ground beef
• 1/2 red onion, finely chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 inch knob ginger, minced
• 1 cup kimchi
• 1/8 cup gochugaru (Korean red chili flakes)
• 2 cups veggie stock
• For serving: russet potatoes (one per person), sesame seeds, scallions.

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Instructions

1. Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
2. Add the onions and green pepper to the pan with the remaining fat and cook over medium heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru – cook another 2 minutes.
3. Add veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened by about half – approximately 10 minutes.
4. Return the beef to the pot and add 1 teaspoon salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.
5. Serve with sesame seeds and scallions over a russet potato.

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Keywords: whole30, sloppy joe, korean, chili, baked potato

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