Korean Beef High Protein Meal Prep Bowls

It’s no secret I looove Asian cuisine, and these meal prep bowls are Bibimbap-inspired but heavy on the protein and veg for a really good meal prep moment. Sweet-and-savory gochujang ground beef is served over fluffy jasmine rice, then I add quick-pickled carrots, sesame cucumbers, and a freshly fried egg. This has all the garlicky, gingery, deeply satisfying flavor you want!

Why This Healthy Meal Prep is Fantastic

• I made sure this meal prep is not a boring desk lunch you have to endure! Sweet-and-spicy beef, tangy carrots, cool cucumbers, and a freshly fried egg give so many contrasting flavors and textures!
• This is SO ridiculously easy! The ground beef cooks in one skillet, the vegetables need only a quick toss or soak, and there’s no fussy marinade to plan around.
• The “healthy” part of this site means I make sure each bowl has the right amount of protein and carbs. The beef and egg total about 47 grams of protein, while the rice and veggies provide carbs and fiber (approximately 100 grams of carbohydrates and 4 grams of fiber).
• I like the classic idea of meal prep, but also enjoy changing it up food-wise. So, you can swap in other toppings over the week, like kimchi, steamed broccoli, shredded cabbage, edamame, or spicy mayo.

Cheryl’s Tested Notes & Tips

• Cook the eggs low and slow. For those perfectly runny yolks, use low heat. Higher heat will give you lacey edges. We sometimes use an egg cooker to speed it up (like here!).
• Drain only the excess grease. Leaving a little behind helps the sauce cling to the beef and keeps it from drying out when you reheat later on.
• Let that beef brown! Don’t stir constantly, as that mostly steams it. Let the beef sit, brown, then break it up a bit.
• With great gochujang comes great responsibility. 2 tablespoons gives the beef a noticeable kick, but you can start with 1 tablespoon for a milder bowl.

Ingredient Notes

• For ground beef, an 85/15 blend stays juicy. Especially important for reheating. Ground pork also works and is another flavorful, very Asian inspired protein.
• Check the label of your gochujang: If gluten is a concern, review the label, because some brands contain wheat.
• Savory soy forms the sauce base. But if you want to sub, use tamari or gluten-free soy sauce if there’s an allergy involved; I wouldn’t use coconut aminos because they’re too sweet.
• Jasmine rice is an Asian classic. Regular long-grain white rice or brown jasmine rice are awesome options, too. If you’re trying to go lower carb, you could use cauliflower rice here.
• Have some fun with pickled veggies. You can stick to the cucumber and carrots, but try pickled radishes, daikon, red onion, or shredded cabbage. Use the same brine recipe and be sure to soak for at least 15–30 minutes.

How to Pack These Meal Prep Bowls

• My fave meal prep containers are the Ello Everyday glass containers. They hold up to 3 cups per container, so there’s enough room to hold everything.
• Divide the rice and Korean beef evenly among four containers. Let the excess steam escape for a few minutes before adding the lids so condensation doesn’t make the rice soggy.
• Despite my pretty photos, pack the pickled carrots and cucumbers separately, so they stay cold and crunchy. Keep the pickled carrots in their liquid until you’re ready to serve.
• The egg should always be fried fresh—a meal-prepped fried egg is a sad, rubbery thing if left in the fridge!

If you want to know why I love the Ello Everyday containers, check out my full review of them!

Storage Instructions & Reheating

• Refrigerator: Store the meal prep bowls for up to 4 days. I always label them with the preparation date so there’s no confusion later.
• Freezer: If you’re making frozen make-ahead meals, freeze the beef and rice in your portioned containers for up to 3 months.
• Reheating: The beef reheats beautifully, and the sauce only gets better as it sits. Reheat 1 portion of rice and beef until piping hot. Heat ½ teaspoon avocado oil in a skillet and fry 1 egg to your preferred doneness (or use an egg cooker if making multiple portions). Add the cold carrots and cucumbers, and then top with the freshly fried egg.

Recipe FAQs

1. Is Korean ground beef the same as bulgogi? Not really. Authentic bulgogi is made with thinly sliced marinated beef. This ground beef version borrows the same flavor profile but uses a quicker, meal-prep-friendly method.
2. Can I reheat the carrots and cucumbers with the bowl? You can, but I really wouldn’t. They’re best added fresh and stored separately before serving.
3. What can I use instead of gochujang? I get it, maybe you just don’t like gochujang. In that case, mix 1 tablespoon sriracha with 1 tablespoon white or yellow miso. It won’t taste exactly the same, but it provides a nice heat and savory depth.

More Easy Meal Prep Meals

• Instant Pot Sausage and Peppers
• Paleo Crockpot Mississippi Pot Roast
• Healthy Meatloaf
• Grilled Chicken And Rice
• Burger Bowl Recipe With “Special Sauce”