Korean BBQ Beef & Sweet Soy Asparagus Sheet Pan Dinner
Looking for a quick, protein-packed weeknight dinner? This Korean BBQ Beef & Sweet Soy Asparagus Sheet Pan Dinner delivers bold flavors and bright veggies all in one pan. With only 35 minutes from start to finish, it’s a breeze for busy cooks.
Ingredients
- - 1 lb lean ground beef (or thin beef strips)
- - 1 bunch asparagus, trimmed
- - 1/4 cup soy sauce
- - 2 tbsp gochujang (Korean chili paste)
- - 2 tbsp brown sugar
- - 1 tbsp rice vinegar
- - 2 cloves garlic, minced
- - 1 tsp fresh ginger, grated
- - 1 tbsp sesame oil
- - 1 tbsp sesame seeds
- - 2 scallions, sliced
- - Salt and pepper, to taste
- - Optional: 1 cup cooked brown rice (for serving)
Instructions
- 1. Preheat oven to 425°F (220°C).
- 2. In a bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, garlic, ginger, sesame oil, salt, and pepper to create the glaze.
- 3. Spread the asparagus on a large sheet‑pan in a single layer and drizzle with a little sesame oil, salt, and pepper.
- 4. Toss the ground beef with half of the glaze until coated, then scatter it over the asparagus.
- 5. Drizzle the remaining glaze over the beef and asparagus, ensuring everything is evenly coated.
- 6. Roast for 15 minutes, stirring once halfway through, until the asparagus is tender and the meat is browned.
- 7. Sprinkle with sesame seeds and sliced scallions just before serving.
- 8. Serve hot, with optional cooked brown rice on the side for a complete meal.
Chef's Note
For an extra caramelized finish, let the ground beef sear on a hot skillet for 1‑2 minutes before adding the glaze to lock in moisture.
Make-Ahead Tips
This dish is best served fresh, but you can store the leftover glaze in an airtight container for up to 3 days and reuse it for future meals.
Substitutions
- Use ground pork or turkey instead of beef.
- Swap asparagus for broccoli or green beans.
- Omit gochujang for a milder sauce, adding a splash of sriracha instead.