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.
- 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.
- 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 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.
- 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 with sesame seeds and scallions over a russet potato.
Keywords: whole30, sloppy joe, korean, chili, baked potato