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straight on shot of whole30 korean sloppy joe in baked potato on a white plate with scallions in the foreground

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


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!


  • 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.


  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.

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