Easy Korean Beef, Rice & Veggie Protein Bowl

Easy Korean Beef, Rice & Veggie Protein Bowl

A savory, protein-packed Korean bowl with ground beef glazed in a garlicky gochujang sauce, served over rice and vegetables. Top with green onions and sesame seeds.

Recipe - 360 - Escondido

Prep Time10 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 lb lean ground beef (90–93% lean

3 cloves garlic, minced

1 tbsp low-sodium soy sauce

1 tbsp sesame oil

1 tbsp honey

1 tbsp rice vinegar

1–2 tsp gochujang, to taste

1 tsp grated fresh ginger (optional)

1–2 green onions, sliced

Sesame seeds, for topping

2 carrots, thinly sliced or julienned

2 cups broccoli florets

1 medium zucchini, sliced

Pinch of salt

3 cups cooked white or brown rice

Optional: fried or soft-boiled eggs for extra protein

Optional: sliced avocado

Optional: sliced cucumber

Optional: sliced kimchi

Directions

1. Make the sauce:
Mix soy sauce, sesame oil, honey, rice vinegar, gochujang, garlic, and ginger in a small bowl.
2. Cook the beef:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up as it cooks. Drain excess grease if needed.
3. Add the sauce:
Pour the sauce over the beef and stir. Cook for another 2–3 minutes until the beef is glossy and well coated.
4. Cook the veggies:
Heat a second skillet with a little oil. Add the carrots and broccoli and cook for about 3–4 minutes. Add the zucchini and cook another 3–4 minutes, until the vegetables are tender but still slightly crisp. Season lightly with salt.
5. Build your bowls:
Add rice to each bowl, followed by the Korean beef and vegetables. Top with green onions and sesame seeds.

10 minutes

Prep Time

20 minutes

Cook Time

Servings