Name: High-Protein Korean Beef Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 lb lean ground beef; 4 large eggs (soft-boiled or jammy style); ¼ cup soy sauce (or tamari/coconut aminos for gluten-free); 1 tbsp honey (or sugar substitute for low-carb); 1 tbsp rice vinegar; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 small onion, finely diced; 3 scallions, sliced; 1 fresh chili, sliced (optional); 3 cups cooked rice (white, brown, or cauliflower rice for low-carb)

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These high-protein Korean beef bowls are a fast, flavorful, and satisfying meal I love making when I want something hearty but simple. Lean ground beef is simmered in a garlicky, ginger-soy glaze, then served over warm rice with a jammy egg and fresh toppings. It’s clean, customizable, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love this recipe because it tastes like takeout but is healthier and packed with protein. Each bowl has over 40g of protein from the beef, egg, and rice, making it great for recovery meals or when I want long-lasting energy. I also like how versatile it is—I can go spicy, low-carb, or double the beef depending on my mood. High-Protein Korean Beef Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lean ground beef
Eggs (soft-boiled or jammy style)
Soy sauce
Honey (or sugar substitute for low-carb)
Rice vinegar
Garlic, minced
Fresh ginger, grated
Onion, finely diced
Scallions, sliced
Fresh chilies, sliced (optional for heat)
Cooked rice (white, brown, or cauliflower rice for low-carb option)

Directions

I cook the rice according to package instructions and set it aside.
In a skillet over medium-high heat, I cook the ground beef until browned, breaking it apart as it cooks.
I stir in onion, garlic, and ginger, cooking until fragrant.
I add soy sauce, honey, and rice vinegar, letting the mixture simmer for 2–3 minutes until slightly thickened.
While the beef simmers, I cook the eggs to soft or medium doneness so the yolks stay jammy.
I build my bowl with rice on the bottom, the beef mixture on top, and finish with a soft-cooked egg, scallions, and chilies.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so in 25 minutes I have a protein-packed meal ready to go.

Variations

Sometimes I swap ground beef for ground turkey or chicken for a leaner version. For a low-carb bowl, I use cauliflower rice instead of regular rice. If I want extra veggies, I add sautéed broccoli, zucchini, or spinach. For more spice, I stir in gochujang or extra chili flakes.

storage/reheating

I store the beef mixture separately in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce. The rice and eggs are best made fresh, but I often meal prep the beef ahead and assemble bowls during the week.

FAQs

Can I meal prep this recipe?

Yes, I cook the beef ahead of time, portion it with rice into containers, and add fresh eggs and toppings before eating.

Can I make this gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce.

How do I make the eggs jammy?

I boil them for 6–7 minutes, then transfer to ice water before peeling.

Can I make it vegetarian?

Yes, I swap the beef for crumbled tofu, lentils, or tempeh.

What can I serve with these bowls?

I like pairing them with kimchi, pickled cucumbers, or a side salad for balance.

Conclusion

These high-protein Korean beef bowls are one of my go-to meals for quick, bold flavor and plenty of protein. I love the combination of sweet-savory beef, fluffy rice, and runny egg yolk topped with fresh scallions. Whether I’m meal prepping or making a weeknight dinner, this recipe always hits the spot.