Korean Beef Bowl with Rice
Sweet and savory Korean-style ground beef served over fluffy rice with a gochujang kick. Simple ingredients, bold flavors, and ready in 30 minutes. A perfect high-protein freezer meal for busy days.
Nutrition per 100g
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Ingredients
- 1000 g ground beef
- 600 g rice
- 60 g soy sauce
- 30 g sesame oil
- 20 g brown sugar
- 200 g onion
- 20 g garlic
- 15 g ginger
- 10 g chili flakes
- 10 g salt
- 5 g pepper
- 100 g scallions
- 10 g sesame seeds
Mise en Place
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Finely chop the onion.
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Mince the garlic.
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Grate the ginger.
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Slice the scallions.
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Cook the rice according to package instructions.
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Mix the soy sauce, sesame oil, brown sugar, and chili flakes in a small bowl.
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You will need a large skillet or wok.
Instructions
Heat a large skillet over high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 7 minutes.
Drain any excess fat if needed.
Add the onion, garlic, and ginger. Cook for 2 minutes until fragrant.
Pour the sauce mixture over the beef. Stir to coat evenly.
Reduce heat to low, cover, and simmer for 10 minutes until the sauce thickens.
Add the cooked rice to the skillet and mix everything together.
Season with salt and pepper to taste.
Sprinkle with scallions and sesame seeds.
Let the dish cool. Divide into portion-sized freezer bags.
Use vacuumer to remove the air and seal. Label with date and contents.
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.