Korean Ground Beef Rice Bowls

Looking for a high-protein meal that actually satisfies? These Korean Ground Beef Rice Bowls are savory, slightly spicy, and packed with flavor—thanks to a sweet and umami-rich sauce that clings to every bite. It’s a macro-balanced dish you can whip up in under 30 minutes, perfect for lunch, dinner, or meal prep days.

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Ground Beef Rice Bowls

• Korean Beef Rice Bowl

• Korean Beef Rice Bowl Ingredients

• Step-By-Step Instructions

• Full Macro Breakdown

Korean Beef Rice Bowl

This recipe came from one of those “I need something quick but crave-worthy” nights. I wanted the comfort of a rice bowl with the kick of gochujang and the macro balance to fit my goals. After a few tweaks, this bowl became a weekly staple. It's high in protein, crazy flavorful, and easy to customize depending on what veggies I have in the fridge.

Ingredients Breakdown

Main Ingredients:

• 16 oz 96/4 lean ground beef

• 1 tsp olive oil

• 1.5 cups cooked white jasmine rice

Sauce Mixture:

• 60g reduced sodium soy sauce

• 20g brown sugar

• 1 tbsp gochujang

• 1 tsp sesame oil

• 3 cloves garlic, minced

• ½ tsp garlic powder

• ½ tsp black pepper

Optional Toppings:

• Sliced green onions

• Toasted sesame seeds

Optional Veggies:

• Pickled radish

• Kimchi

• Steamed or stir-fried vegetables

Why You’ll Love This Recipe

• High Protein (34g): A lean and filling meal that supports your fitness goals.

• Balanced Macros: Each bowl hits that protein-carb-fat sweet spot.

• Big Flavor, Simple Ingredients: No complicated marinades or sauces—just pantry staples with a Korean twist.

• Meal Prep: Makes 3 bowls that store and reheat well.

• Flexible: Swap the rice, toss in veggies, or spice it up even more.

Step-by-Step Instructions

1. Make the Sauce:
   In a small bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, garlic, garlic powder, and pepper until smooth and slightly sticky.

2. Cook the Beef:
   Heat 1 tsp olive oil in a skillet over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a spatula as you go.

3. Add the Sauce:
   Reduce heat to medium-low. Pour the sauce over the beef and stir until coated. Let it simmer for 2–3 minutes until it thickens slightly and sticks to the meat.

4. Build Your Bowls:
   Divide cooked jasmine rice into 3 portions. Top each with the beef mixture and garnish with green onions and sesame seeds.

5. Customize & Enjoy:
   Add pickled radish, kimchi, or stir-fried veggies to round out your bowl. Forks (or chopsticks) optional, but highly encouraged.

Meal Prep Tips & Swaps

• Make Ahead: Cook the beef and rice in advance for grab-and-go meals all week.

• Storage: Keeps well in the fridge for up to 4 days. Reheat in the microwave or stovetop with a splash of water.

• Swap It Out: Use brown rice, cauliflower rice, or quinoa to change up the base.

• Spice Level: Add more gochujang or red pepper flakes if you like it spicier.

Macro Breakdown (Per Serving)

• Calories: 373 kcal

• Protein: 34g

• Carbs: 36g

• Fat: 9g

Yield: 3

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High-Protein Korean Ground Beef Rice Bowls

Looking for a high-protein meal that actually satisfies? These Korean Ground Beef Rice Bowls are savory, slightly spicy, and packed with flavor—thanks to a sweet and umami-rich sauce that clings to every bite. It’s a macro-balanced dish you can whip up in under 30 minutes, perfect for lunch, dinner, or meal prep days.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

Main Ingredients

• 16 oz 96/4 lean ground beef
• 1 tsp olive oil
• 1.5 cups white jasmine rice (cooked)

Sauce Mixture

• 60g reduced sodium soy sauce
• 20g brown sugar
• 1 tbsp gochujang
• 1 tsp sesame oil
• 3 cloves garlic (minced)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Optional Toppings/Veggies

• Green onions (sliced)
• Sesame seeds (toasted)
• Pickled radish, kimchi, or steamed vegetables

Instructions

1. Cook Ground Beef: Heat olive oil in a skillet over medium heat. Add ground beef, break it apart, and cook until browned. Drain excess liquid if needed.
2. Make the Sauce: In a small bowl, whisk soy sauce, brown sugar, gochujang, sesame oil, minced garlic, garlic powder, and black pepper.
3. Combine: Pour the sauce into the skillet with the cooked beef. Stir to coat evenly and simmer for 2-3 minutes.
4. Assemble: Divide cooked rice into 3 bowls or containers. Top with beef mixture.
5. Garnish and Serve: Add green onions, sesame seeds, and optional veggies. Serve immediately or store in the fridge for up to 4 days.

Notes

• Reheat in the microwave or on the stovetop before serving.
• Can substitute with brown rice or cauliflower rice

Nutrition Facts

Calories

373

Fat

9 g

Carbs

36 g

Protein

34 g

Hi! I’m Brandon!

Welcome to my food blog! I make recipes that are simple, macro-friendly, and delicious. I believe that a healthy diet doesn’t have to be boring! On my food blog, you’ll discover a huge variety of breakfast, lunch, dinner, and snack recipes that are nutritious, delicious, and perfect for meal prep! I’m so glad you are here!