Meal-Prep Gochujang Beef Short Rib Bowls

Gochujang, Korea’s deep red fermented chili paste, brings sweet heat and umami to everyday cooking. Here thin-sliced short ribs soak in that bold marinade, then land over rice with crisp broccoli and carrots for easy high-protein dinner bowls.

Serves 5 · 20 min prep · 15 min cook

Estimate for one serving

• 640 cal
• 44g protein
• 58g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 lb boneless beef short ribs
• 1/4 cup gochujang
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp brown sugar or honey
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar
• 5 cups cooked short-grain rice
• 4 cups broccoli florets
• 2 large carrots
• 4 green onions
• 1 tbsp toasted sesame seeds
• 1 cup kimchi
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Trim excess hard fat from the short ribs and slice them across the grain into thin bite-size strips for faster cooking and easy packing.
2. 2Whisk gochujang, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar into a thick marinade.
3. 3Toss the short-rib strips in most of the marinade, reserving a couple of spoonfuls for finishing; marinate at least 15 minutes or up to overnight in the fridge.
4. 4Heat a large skillet or wok over high heat with a thin film of neutral oil until nearly smoking.
5. 5Add the marinated beef in a single layer and sear without stirring for 2 minutes so a deep caramelized crust forms; then stir-fry another 2 to 3 minutes until just cooked through and glossy.
6. 6Transfer the beef to a plate and quickly stir-fry the broccoli florets and thinly sliced carrots in the same pan with a splash of water until bright and crisp-tender, 3 to 4 minutes; season lightly with salt.
7. 7Warm or portion the cooked rice into five meal-prep containers while still hot.
8. 8Divide the seared gochujang short rib and the vegetables evenly over the rice.
9. 9Drizzle each bowl with the reserved marinade thinned with a teaspoon of water if needed, then top with sliced green onions, sesame seeds, and a scoop of kimchi.
10. 10Let cool slightly, seal, and refrigerate up to four days; reheat gently in the microwave with a damp paper towel over the top to keep the rice moist and the beef tender.