This Korean ground beef sweet potato recipe is a macro-friendly meal that does not sacrifice flavor. Lean ground beef is simmered in a savory gochujang-based sauce, then stuffed into caramelized, oven-roasted sweet potatoes for a naturally sweet and hearty base. This Korean ground beef sweet potatoes recipe is a balanced, high-protein option that is perfect for a cut or anyone looking to upgrade their ground beef meals with bold Korean-inspired flavor.
Why You Will Love This Korean Ground Beef Sweet Potatoes Recipe
- High-protein & macro-friendly: Made with lean ground beef to keep it filling without feeling heavy
- Naturally balanced flavors: Sweet caramelized sweet potatoes pair perfectly with savory, spicy beef
- Easy to customize: Add veggies, adjust spice level, or swap proteins as needed
Ingredients
- Sweet potatoes
- Naturient-dense carb that caramelizes beautifully
- Salt
- Brings out the natural sweetness of the sweet potatoes
- Paprika
- Adds a subtle smokiness
- Olive oil
- Helps caramelize the sweet potatoes
- 1/2 onion, diced
- Adds a savory depth
- Ground beef
- Lean protein with good macros
- 4 cloves garlic, minced
- Fragrant aromatics
- 1.5 tbsp gochujang
- Adds the signature Korean flavor
- 1/2 tbsp honey
- Sweetness to balance the savoriness
- 1 tbsp soy sauce
- Enhance umami flavor
- 1/2 tbsp rice vinegar
- Brings brightness
- Green onions, for garnish
- Adds a refreshing sharpness
- Sesame seeds, for garnish
- Adds nuttiness and a nice crunchy texture
Click on the images for the direct link to the ingredients/tools I used:
Korean Ground Beef Sweet Potatoes Recipe Instructions
Preheat oven to 375°F (190°C).
Slice sweet potatoes in half lengthwise. Drizzle with olive oil and season with salt and paprika.
Bake for about 1 hour, or until tender and caramelized.
While the sweet potatoes bake, heat a pan over medium heat with a little oil.
Sauté onion and garlic until fragrant.
Add ground beef and cook until browned.
Stir in gochujang, honey, soy sauce, and rice vinegar. Cook until well combined and slightly thickened.
Once sweet potatoes are done, slightly make a cut in the center to create space.
Fill with the Korean beef mixture.
Top with green onions and sesame seeds.
Korean Ground Beef Sweet Potatoes Recipe Storage Tips
Store the sweet potatoes and ground beef separately in an airtight container for up to 3-4 days.
You can freeze the ground beef in a freezer-safe container or bag for 2-3 months.
Ingredient Substitutions
Sweet potatoes –> Japanese sweet potatoes
Ground beef –> Ground turkey, ground chicken
Honey –> Maple syrup
Rice vinegar –> Apple cider vinegar, vinegar
Sesame seeds –> Crushed peanuts
Korean Ground Beef Sweet Potatoes Recipe
Ingredients
- Sweet potatoes
- Salt
- Paprika
- Olive oil
- 1/2 onion diced
- Ground beef
- 4 cloves garlic minced
- 1.5 tbsp gochujang
- 1/2 tbsp honey
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Slice sweet potatoes in half lengthwise. Drizzle with olive oil and season with salt and paprika.
- Bake for about 1 hour, or until tender and caramelized.
- While the sweet potatoes bake, heat a pan over medium heat with a little oil.
- Sauté onion and garlic until fragrant.
- Add ground beef and cook until browned.
- Stir in gochujang, honey, soy sauce, and rice vinegar. Cook until well combined and slightly thickened.
- Once sweet potatoes are done, slightly make a cut in the center to create space.
- Fill with the Korean beef mixture.
- Top with green onions and sesame seeds.
If you enjoyed this Korean beef sweet potato recipe, you might also like my air fryer sweet potato fries recipe.
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