Korean Beef High Protein Meal Prep Bowls

Korean ground beef bowls with rice, carrots, cucumbers, and sesame-topped fried eggs

Korean Beef High Protein Meal Prep Bowls

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Sweet, savory, and just spicy enough, these bulgogi-inspired ground beef meal prep bowls come with jasmine rice, quick-pickled carrots, sesame cucumbers, and a freshly fried egg.

Prep: 15

Cook: 25

Total: 40

Recipe makes approximately 4

Equipment Needed

medium saucepan (or rice cooker)
Large skillet (microwave-safe bowl)
Mixing bowl
Spatula
egg cooker (optional, if you prefer to use)

Ingredients Needed

For the Beef

1½ pounds 85/15 ground beef
¼ cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons gochujang
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar

For the Rice

2 cups uncooked jasmine rice
1 pinch salt
Water as directed on the rice package

For the Quick-Pickled Carrots

2 cups julienned or shredded carrots
½ cup rice vinegar
2 tablespoons granulated sugar
½ teaspoon salt

For the Sesame Cucumbers

2 persian cucumbers, thinly sliced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 pinch salt

To Finish

4 large eggs
2 scallions, thinly sliced
1 tablespoon sesame seeds

Get Recipe Ingredients

Instructions

Make the Rice

Rinse 2 cups jasmine rice if desired, then cook it with 1 pinch salt and the amount of water directed on the package. When tender, fluff the rice and let it cool slightly.

Make the Pickled Vegetables

Pace 2 cups carrots in a heat-safe bowl or jar. Combine ½ cup rice vinegar, 2 tablespoons granulated sugar, and ½ teaspoon salt in a small saucepan or microwave-safe bowl. Warm just until the sugar dissolves, then pour the mixture over the carrots. Let them sit for at least 15 minutes. Store the carrots in their pickling liquid.
In a bowl, toss 2 sliced Persian cucumbers with 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1 pinch salt. Let sit for 10 minutes, then drain off the excess liquid before packing.

Prepare the Beef

Heat a large skillet over medium-high heat. Add 1½ pounds ground beef and cook, breaking it into small pieces, until browned and cooked through, about 6-7 minutes. Drain off excess fat if needed.
Add ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons gochujang, 1 tablespoon sesame oil, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon rice vinegar. Stir well and cook for 3 to 4 minutes, until the sauce thickens slightly and coats the beef.

Assemble the Bowls

Divide the cooked rice and sauced beef among 4 meal-prep containers. Add the drained pickled carrots and sesame cucumbers to separate compartments or containers. Divide 2 sliced scallions and 1 tablespoon sesame seeds among the bowls.

Recipe Notes

For runny yolks: use low heat. Higher heat will give you lacey edges. Or use an egg cooker to speed it up (like here!).

For ground beef: Buy an 85/15 blend, as it stays juicy. Especially important for reheating.

Nutrition Info (Approximate)