High Protein Korean Beef Bowl

Why This Korean Ground Beef Bowl Is Destined to Become a New Favorite

I wasn’t mad about testing this recipe a few times to get it right. I think I could eat these 7 days a week and never get tired of them! Here’s what makes this recipe a standout:

• Packed with protein. Ground beef and cottage cheese make this a protein-packed dinner. Add a fried egg on top if you want even more!
• BIG flavor. With savory tamari, sweet honey, nutty sesame oil, ginger, garlic, and spicy gochujang, this is not a bowl that’s lacking in the taste department.
• Awesome texture. I think the best meal bowls have a mix of textures and this one delivers with the tender beef, fluffy rice, creamy sauce, and crisp veggies. 
• Meal preppable. Which is my favorite kind of bowl recipe! Make the components in advance and then assemble when you’re ready to eat. 

What You’ll Need

There are a few components to these bowls, but each one is simple to make. Scroll down to the recipe card for exact measurements.

• Ground beef – I use 97/3 ground beef to keep the bowls lean.
• Ginger and garlic – Use fresh for both! They have much more flavor than the dried versions.
• Tamari – I like tamari because it’s gluten-free, but soy sauce is fine too.
• Honey – A little sweetness balances the salty tamari and spicy red pepper flakes.
• Sesame oil – Use toasted sesame oil for nutty flavor.
• Red pepper flakes – Feel free to adjust the amount to your preference!
• Green onions – You’ll add some to the ground beef and you can reserve some for garnishing too.
• Asian cucumber salad – I use my Asian cucumber salad recipe.
• Creamy gochujang sauce – Made with cottage cheese, gochujang, and water.
• Jasmine rice – Here’s how to cook jasmine rice in an Instant Pot.
• Grated carrots – For crisp texture and color.
• Optional toppings – Try sliced green onions, sesame seeds, or a fried egg for extra protein.

How to Make High Protein Korean Beef Bowls

If you want to make these bowls even faster, use a pouch of microwaveable rice! 

• Make the cucumber salad. Toss together the cucumbers, red onion, red bell pepper, rice wine vinegar, honey, sesame seeds, sesame oil, red pepper flakes, and salt. Set aside while you prepare the rest of the bowl.
• Make the gochujang sauce. Add the cottage cheese, gochujang, and water to a blender. Blend until completely smooth and creamy.
• Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon or meat masher as it cooks.
• Add the aromatics. When the beef is partially cooked, stir in the garlic and ginger. Continue cooking for another 2 or 3 minutes.

• Season the beef. Stir in the tamari, honey, sesame oil, red pepper flakes, and green onions. Cook for another minute.
• Assemble. Add jasmine rice to each bowl, followed by the ground beef, cucumber salad, and grated carrots. Drizzle with creamy gochujang sauce and add your favorite toppings.

Tips for the Best Korean Beef Bowls

These bowls are easy, but I have a few more tips to help make them perfect.

• Use extra-lean beef. This means you end up with less grease in the skillet.
• Adjust the gochujang to taste. You can always add more, but you can’t add less! So if you’re unsure, be conservative to start, then taste and add more if needed.
• Get the sauce really smooth. Give the cottage cheese mixture enough time in the blender to become completely creamy so there are no curds left.

Variation Ideas

There are so many ways to make these bowls your own! Here’s some inspiration to get you started.

• Swap the rice. Try brown rice or cauliflower rice instead of jasmine rice.
• Add more veggies. Edamame, kimchi, or any vegetables that are in season will work.
• Change up the protein. Try ground turkey instead of beef. Because turkey is lighter, add oil to the skillet first.

Storage and Reheating

• Refrigerator: Store the cooked Korean ground beef and rice in airtight containers in the refrigerator. Keep the cucumber salad and gochujang sauce in separate containers. They’ll keep for about 3 days in the fridge.
• To reheat: Microwave the beef and rice until heated through, then add the carrots, cucumber salad, and gochujang sauce.

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