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Korean Ground Beef Bowl

 

Korean Ground Beef Bowl

Prep once, eat all week. This Korean Ground Beef Bowl is a wholesome, protein-packed lunch built for meal prep. Savory ground beef seasoned with garlic, ginger, and soy over fluffy rice, ready in about 25 minutes. Portion the beef, rice, and veggies into separate containers so you can grab and reheat a fresh, balanced lunch between classes all week long. It’s endlessly customizable and an easy way to keep real food on hand through a busy school week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 for optimal flavor
  • 2 tbs soy sauce
  • 1 tbs hoisin sauce
  • 3 cloves garlic minced
  • 1 tsp ginger minced
  • 2 green onions chopped (plus extra for garnish)
  • Salt and pepper to taste
  • 2 cups cooked rice jasmine, basmati, or brown
  • Optional toppings: sesame seeds sliced cucumber, kimchi, or pickled vegetables
Optional add-ins
  • Vegetables: bell peppers carrots, broccoli, or spinach
  • A fried egg for topping

Equipment

  • Large skillet
  • pot (or rice cooker/Instant Pot)
  • spatula

Method
 

  1. Prepare the rice: rinse 1 cup of rice under cold water until it runs clear, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer about 15 minutes until the water is absorbed. Remove from heat, let sit 5 minutes, and fluff with a fork. (A rice cooker works too, or cook in an Instant Pot on high pressure for 3 minutes with a natural release.)
  2. In a large skillet over medium-high heat, add the ground beef and break it apart with a spatula. Brown until no longer pink, about 5–7 minutes.
  3. Drain excess fat if needed, then add the minced garlic and ginger and cook 1–2 minutes until fragrant.
  4. Stir in the soy sauce, hoisin sauce, and chopped green onions (optional). Season with salt and pepper, then simmer a couple of minutes so the flavors meld.
  5. Spoon rice into the bottom of your bowl, top with the seasoned beef, add any vegetables, and garnish with sesame seeds, green onions, and toppings like kimchi or a fried egg.

Notes

Meal-prep tip: pack the rice, beef, and any veggies in separate containers so nothing gets soggy; combine and reheat when you’re ready to eat. Keeps in the fridge for up to 3 days, so prep a batch at the start of the week and a fresh one midweek to cover all five days, or freeze extra portions of the beef. Bulk it up with bell peppers, carrots, broccoli, or spinach for an even more balanced bowl, and add a fried egg or a drizzle of sriracha or gochujang for extra flavor.