High-Protein Korean Beef Bowls

This High-Protein Korean Beef Bowl is everything I want after a long day. It’s fast, it’s flavorful, and it gives takeout energy without the mystery macros. The ground beef gets simmered in a garlicky, ginger-spiked soy glaze and layered over warm rice with a jammy egg and fresh toppings. Clean, simple, delicious. great for recovery, and energy, and helps you stay full without needing a snack an hour later.

I started making this to break out of the plain chicken rut, and it’s been in my weekly meal prep rotation ever since. The flavor hits hard, and it’s endlessly customizable—go spicy, low-carb, or double protein.

Why This Recipe Rocks

Protein-packed: The combination of lean ground beef, eggs, and rice gives you over 40g of protein per serving.

No fuss: Simple ingredients, one pan, and no complicated steps. It’s a reliable, weeknight-friendly recipe you can make on autopilot.

Customizable: Serve it over white rice, brown rice, or cauliflower rice. Add veggies, double the beef—whatever fits your goals.

What you’ll need for this Recipe

Ground beef – Lean ground beef keeps the fat lower and protein higher, but you can use regular or even ground turkey if you prefer.

Eggs – A soft, runny yolk makes this dish even more indulgent and adds extra protein.

Soy sauce – The key to deep umami richness.

Honey – Adds natural sweetness and balances the saltiness.

Rice vinegar – A touch of tang to cut through the richness.

Garlic, minced – A must-have for that classic Korean flavor.

Ginger – Fresh ginger gives the dish that signature Korean-style depth—don’t skip it if you want the flavor to really pop.

Onion, finely diced – This adds a bit of sweetness and texture.

Scallions, sliced – Scallions bring freshness and a mild onion kick.

Fresh chilies, sliced – Optional but highly recommended for heat!

How to Make It

Cook your rice first so it’s ready to go when the beef is done.

In a skillet, brown the ground beef over medium heat. Drain excess fat if needed.

Add the onion, garlic, and ginger, and sauté for 2-3 minutes until soft and fragrant.

Stir in soy sauce, honey, and rice vinegar. Simmer for 2-3 minutes until the sauce thickens slightly.

Assemble the bowls: scoop rice into your bowl, top with beef, then pile on scallions, fresh chilies, and a soft-boiled or fried egg.

Macros & Nutrition Breakdown Per Serving

Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1/4th of the recipe, with ½ cup cooked white rice each. (These values are estimates and can vary depending on the exact ingredients used and portion sizes.)

• Servings: 4
• Calories: 536
• Protein: 41g
• Carbs: 35g
• Fat: 25g
• Fiber: 1g

Meal Prep & Storage Tips

Make it ahead – The beef actually tastes better the next day as the flavors soak in. Cook a double batch and portion it out over rice or cauliflower rice for easy grab-and-go meals.

Keep toppings separate – Store scallions, chilies, and eggs separately and add them fresh when serving. This keeps everything tasting vibrant instead of soggy.

Reheat like a pro – Warm the beef gently in a skillet or microwave with a splash of water to keep the sauce glossy and the texture just right.

Fridge life – The cooked beef will last up to 4 days in the fridge. Eggs can be soft-boiled in advance and peeled day-of for the perfect jammy yolk.

Freezer-friendly? – Yep. The beef freezes well—just leave off the toppings. Let it cool completely, then freeze in airtight containers for up to 2 months.

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