Korean BBQ Beef Rice Bowl

Korean barbecue is beloved for its sweet-savory marinades and sizzling meats. This lunch bowl captures that flavor with gochujang-glazed ground beef over rice, topped with cool cucumber and carrots.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 32g protein
• 48g carbs
• 20g fat

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (90% lean)
• 3 cups cooked white rice
• 3 tbsp soy sauce
• 2 tbsp gochujang
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 4 sliced green onions
• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil

Instructions

1. 1In a small bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, minced garlic, and grated ginger until smooth. Set the sauce aside.
2. 2Heat a large skillet or wok over medium-high heat and add the neutral oil. When hot, add the ground beef and break it up with a wooden spoon.
3. 3Cook the beef 6 to 8 minutes, stirring often, until no pink remains and the edges start to brown and crisp slightly. Drain excess fat if needed.
4. 4Pour the prepared sauce over the beef. Stir constantly for 2 to 3 minutes so the sauce thickens, coats every bit of meat, and smells caramelized and spicy-sweet.
5. 5Warm the cooked rice if cold by microwaving covered with a damp paper towel until steaming hot, about 90 seconds.
6. 6Divide the hot rice among four bowls. Spoon the glossy Korean beef evenly over each portion.
7. 7Arrange cucumber slices and shredded carrots in neat piles beside the beef for crunch and color contrast.
8. 8Scatter sliced green onions and toasted sesame seeds over the top. Serve immediately or pack into meal-prep containers with sauce sealed separately if preferred.
9. 9For reheating later, microwave the beef and rice together until steaming, then add the fresh cucumber and carrots so they stay crisp.