Korean-Style Ground Beef Bowls (Quick High-Protein)
15-minute Korean beef bowl — 42g protein, $3.50 per bowl.
Method · 9 steps
- 1
Quick pickle: toss cucumber slices with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt. Set aside.
- 2
In a bowl, whisk soy sauce, brown sugar, sesame oil, 1 tbsp rice vinegar, gochujang, and red pepper flakes.
- 3
Heat a large skillet over medium-high (no oil needed). Add ground beef and cook 5 minutes breaking apart, until browned and no pink remains.
- 4
Drain excess fat if more than 1 tbsp.
- 5
Add garlic and ginger to the beef. Cook 30 seconds until fragrant.
- 6
Pour in the sauce. Cook 2-3 minutes stirring, until the sauce reduces and coats the beef in a glossy glaze.
- 7
Meanwhile, fry 4 eggs sunny-side up in a second pan with a splash of oil — 2-3 minutes, salted.
- 8
Assemble bowls: 1 cup rice, 6 oz beef, handful of pickled cucumber, fried egg on top.
- 9
Garnish with scallions and sesame seeds.
Chef's notes
- →Gochujang (Korean chili paste) is the depth flavor — sub sriracha + 1 tsp miso if you can't find it.
- →Do not drain beef drippings before adding garlic — that flavor becomes the glaze.
- →Sub cauliflower rice for jasmine to drop carbs 40g.
Storage
Fridge 4 days (without egg — fry fresh for leftovers). Reheat beef in microwave 90 seconds.
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