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; 1 small onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; ¼ cup soy sauce (or tamari/coconut aminos for gluten-free); 2 tbsp honey (or low-carb sweetener); 1 tbsp rice vinegar; 4 large eggs (soft-cooked, for topping); 3 cups cooked rice (white, brown, or cauliflower rice); 3 scallions, sliced; 1–2 fresh chilies, sliced (optional); Sesame seeds, for garnish (optional)

Jump to Recipe·Leave a Review

This high-protein Korean beef bowl is one of my favorite quick meals when I want something flavorful, filling, and nourishing. Lean ground beef gets simmered in a garlicky, ginger-spiked soy glaze and served over warm rice with a jammy egg and fresh toppings. It feels like takeout but without the extra mystery ingredients—and it always leaves me satisfied.

Why You’ll Love This Recipe

I love this recipe because it’s simple, protein-packed, and endlessly customizable. The beef cooks in one pan with bold flavors, and I can build the bowl however I like—with rice, veggies, or extra spice. It’s great for recovery after a workout, gives me long-lasting energy, and helps me stay full without snacking right away.

Ingredients

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

Lean ground beef
Eggs (for topping, cooked soft with runny yolks)
Soy sauce
Honey (or a low-carb sweetener alternative)
Rice vinegar
Garlic, minced
Fresh ginger, grated
Onion, finely diced
Scallions, sliced
Fresh chilies, sliced (optional)
Cooked rice (white, brown, or cauliflower rice for low-carb)

Directions

I heat a skillet over medium-high heat and add the ground beef, breaking it apart as it cooks.
Once browned, I stir in onion, garlic, and ginger, letting them cook until fragrant.
I add soy sauce, honey, and rice vinegar, stirring to coat the beef in the glaze. I let it simmer for 2–3 minutes until slightly thickened.
Meanwhile, I cook the eggs to soft or medium doneness so the yolk stays jammy.
I spoon the beef over warm rice, then top each bowl with a soft-cooked egg.
I garnish with scallions, sliced chilies, and extra sesame seeds if I have them.

Servings and timing

This recipe makes about 4 servings. Prep takes about 10 minutes, cooking takes around 15 minutes, so in 25 minutes total, I have a high-protein meal ready. Each serving packs in over 40g of protein thanks to the beef, egg, and rice combination.

Variations

Sometimes I swap beef for ground turkey or chicken to keep things lighter. For a low-carb version, I serve the beef over cauliflower rice. If I want it extra spicy, I add gochujang or red pepper flakes to the glaze. I also like adding veggies like sautéed broccoli, spinach, or zucchini to bulk up the bowl.

storage/reheating

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

FAQs

Can I meal prep this recipe?

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

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well, but I season it generously since they’re milder than beef.

How do I make the eggs perfectly jammy?

I cook eggs in boiling water for about 6–7 minutes, then cool them in ice water before peeling.

Can I make this gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

What can I serve with these bowls?

I like serving them with kimchi, roasted vegetables, or a fresh cucumber salad for balance.

Conclusion

These high-protein Korean beef bowls are one of my favorite ways to get a quick, flavorful, and nourishing meal on the table. I love the balance of savory-sweet beef, fluffy rice, and creamy egg yolk with fresh toppings. Whether I’m meal prepping for the week or making a fast dinner, this bowl always satisfies and keeps me fueled.

High-Protein Korean Beef Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These high-protein Korean beef bowls are quick, flavorful, and ready in 25 minutes. Lean ground beef is simmered in a garlicky soy-ginger glaze and served over rice with a jammy egg for a satisfying, protein-packed meal.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Korean-Inspired

Ingredients

1 lb lean ground beef
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
¼ cup soy sauce (or tamari/coconut aminos for gluten-free)
2 tbsp honey (or low-carb sweetener)
1 tbsp rice vinegar
4 large eggs (soft-cooked, for topping)
3 cups cooked rice (white, brown, or cauliflower rice)
3 scallions, sliced
1–2 fresh chilies, sliced (optional)
Sesame seeds, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat a skillet over medium-high heat. Add ground beef, cooking until browned and crumbled.
Stir in onion, garlic, and ginger; cook until fragrant.
Add soy sauce, honey, and rice vinegar. Stir to coat beef and simmer 2–3 minutes until slightly thickened.
Meanwhile, cook eggs to soft or medium doneness (about 6–7 minutes in boiling water, then cooled in ice water).
Spoon beef over bowls of warm rice. Top each with a soft-cooked egg.
Garnish with scallions, chilies, and sesame seeds. Serve hot.