KOREAN GROUND BEEF BOWL

Lunch/Dinner

Prep

10 Mins

Cook

15 Mins

Serves

Macros per serving

Calories

451

Protein

44g

Carbs

44g

Fat

11g

Ingredients

high heat, cook the ground beef until browned. Drain excess fat if needed. minute until fragrant. vinegar, gochujang, and sesame oil. Stir and simmer 2–3 minutes until the sauce thickens and becomes glossy. Mix in most of the green onions. bowls. Top each with beef mixture and a sunny- side-up egg. carrots, lettuce or cabbage, sesame seeds, and extra green onions. 💡 Pro Tip: Mix a little gochujang with soy sauce and drizzle over the egg yolk for that glossy, restaurant- style finish.
For the Beef:
1 lb (454g) extra-lean ground beef (96/4)
1½ tbsp minced garlic (about 3 cloves)
1 tbsp grated fresh ginger
¼ cup (60ml) low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp gochujang (Korean chili paste)
1 tsp toasted sesame oil
3 green onions, thinly sliced (reserve some for topping) For Assembling:
2 cups (300g) cooked jasmine or white rice
4 eggs (1 per bowl)
1 large cucumber, sliced
1 cup shredded carrots or pickled onions (optional)
1 cup shredded lettuce or cabbage (optional, for extra veggies) Sesame seeds, for garnish

5 steps

1Cook the Beef: In a large skillet over medium- high heat, cook the ground beef until browned. Drain excess fat if needed.
2Add Aromatics: Stir in garlic and ginger, cooking 1 minute until fragrant.
3Make the Sauce: Add soy sauce, honey, rice vinegar, gochujang, and sesame oil. Stir and simmer 2–3 minutes until the sauce thickens and becomes glossy. Mix in most of the green onions.
4Assemble Bowls: Divide cooked rice among 4 bowls. Top each with beef mixture and a sunny- side-up egg.
5Add Toppings: Finish with cucumber slices, carrots, lettuce or cabbage, sesame seeds, and extra green onions. 💡 Pro Tip: Mix a little gochujang with soy sauce and drizzle over the egg yolk for that glossy, restaurant- style finish. For the Beef: 1 lb (454g) extra-lean ground beef (96/4) 1½ tbsp minced garlic (about 3 cloves) 1 tbsp grated fresh ginger ¼ cup (60ml) low-sodium soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tbsp gochujang (Korean chili paste) 1 tsp toasted sesame oil 3 green onions, thinly sliced (reserve some for topping) For Assembling: 2 cups (300g) cooked jasmine or white rice 4 eggs (1 per bowl) 1 large cucumber, sliced 1 cup shredded carrots or pickled onions (optional) 1 cup shredded lettuce or cabbage (optional, for extra veggies) Sesame seeds, for garnish