Easiest Most Delicious High Protein Korean Beef Rice Bowls! ONLY 484 CALS

Ingredients

• 1 pound Lean Ground Beef (90% lean, preferably grass‑fed)
• 3 tablespoons Light Soy Sauce (Low‑sodium)
• 1 tablespoon Honey (Prefer raw honey for mild flavor)
• 2 cloves Fresh Garlic (Minced)
• 2 tablespoons Gochujang (Korean fermented chili paste)
• 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
• 1 tablespoon Sesame Seeds (Toasted)
• 2 stalks Green Onion (Chopped, white and green parts)
• 1 large Carrot (Grated)
• 1 small Cucumber (Thinly sliced)
• 1 teaspoon Rice Vinegar (Mild acidity)
• 1 clove Garlic (for topping) (Minced)
• 1/2 teaspoon Chili Flakes (Adjust to heat preference)
• 2 cups Cooked White Rice (Short‑grain or sushi rice, hot)
• 1/2 cup Pickled Cucumbers (Quick‑pickled with rice vinegar, sugar, salt)
• 2 tablespoons Mayonnaise (Regular or light)
• 1 teaspoon Lemon Juice (Freshly squeezed)

Instructions

1. Make the Gochujang Sauce

   In a mixing bowl combine light soy sauce, honey, minced garlic, gochujang, sesame oil, and sesame seeds. Stir until smooth.

   Time: PT5M

2. Prep the Vegetables

   Grate the carrot, thinly slice the cucumber, chop the green onion, and mince an extra clove of garlic for the topping.

   Time: PT5M

3. Cook the Rice

   Rinse 1 cup of short‑grain rice until water runs clear, then cook in a rice cooker or pot with 1¼ cups water. Keep warm.

   Time: PT15M

   Temperature: Medium

4. Brown the Ground Beef

   Heat the skillet over high heat, add the lean ground beef, and break it up with a spatula. Cook for about 6 minutes, stirring occasionally, until fully browned and no pink remains.

   Time: PT6M

   Temperature: High heat

5. Add Sauce and Finish Beef

   Pour the prepared sauce over the cooked beef, add the chopped green onion, and stir‑cook for 3 minutes until the sauce thickens and the beef looks glossy and slightly caramelized.

   Time: PT3M

   Temperature: Medium‑high

6. Mix the Veggie Topping

   In a small bowl combine grated carrot, sliced cucumber, 1 tsp light soy sauce, rice vinegar, minced garlic, chili flakes, and a pinch of sesame seeds. Toss well.

   Time: PT3M

7. Prepare Spicy Lemon Mayo

   Stir together mayonnaise, lemon juice, and 1 tsp gochujang until smooth. Set aside.

   Time: PT2M

8. Assemble the Bowls

   Divide the hot rice between two serving bowls. Top with the glossy beef, then add a generous spoonful of the carrot‑cucumber mix, a few pickled cucumber slices, and drizzle with spicy lemon mayo. Sprinkle extra sesame seeds if desired.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

4g