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Korean Beef Bowls with Gochujang Yogurt Sauce

Name: Korean Beef Bowls with Gochujang Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb lean ground beef (or ground turkey); 2 garlic cloves (minced); 1/4 cup coconut aminos or low-sodium soy sauce; 1 tbsp sesame oil; 1 tbsp honey or brown sugar; 1 –2 tsp grated ginger (optional); Red pepper flakes to taste; 2 cups cooked jasmine or brown rice (or cauliflower rice); 1 cup shredded carrots; 1 cup quick-pickled cucumbers ((rice vinegar and honey)); 1/2 cup chopped green onion; Optional: avocado (kimchi, or jammy egg); 1/2 cup plain Greek yogurt; 1 tbsp gochujang; 1 tsp rice vinegar or lime juice; 1 tsp honey

July 5, 2025

This is one of those recipes you’ll make once and then keep coming back to. It checks all the boxes for a balanced, satisfying dinner that tastes way fancier than it is. It’s also one of my favorite meal prep bowls to batch on Sundays. You can dress it up with kimchi, avocado, jammy eggs… or keep it simple with just beef, rice, and sauce. Either way, it hits every time.

Creator: Leslie Stokes

A quick, crave-worthy, protein-packed dinner that’s perfect for meal prep or weeknights.

If there’s one dinner I can count on to hit every mark — fast, flavorful, healthy-ish, and husband/kid-approved — it’s these Korean Beef Bowls. The beef is savory, a little sweet, just the right amount of spicy, and the creamy gochujang yogurt drizzle is what really brings it home. It’s like your favorite takeout bowl but leveled up with protein, crunch, and freshness. And guess what? It comes together in about 25 minutes. Yes please.

Why You’ll Love This Recipe

Let’s be honest: we all want dinners that feel exciting but don’t take an hour or wreck the kitchen. This bowl is bold and satisfying without being fussy.

High-protein and meal prep friendly

Totally customizable — switch up the rice or toppings

Sweet + savory + spicy + creamy = flavor explosion

Kid-approved with easy swaps (just skip the spice!)

This is also one of those meals where the components can be prepped ahead — think: beef in a container, rice already cooked, cucumbers pickled and chilling in the fridge, and sauce ready to drizzle. You can build your bowl in 60 seconds flat

Tips to Make It Even Easier:

Use pre-cooked rice or those microwaveable rice packs if you’re in a rush
Pickle the cucumbers ahead of time — they stay crisp and delicious for 3–4 days
Double the beef and freeze half for another dinner
Swap the protein — this works with ground chicken, turkey, or even tofu for a vegetarian version
Make it low-carb — sub cauliflower rice or lettuce cups

What’s In It?

We’re using ground beef (or turkey) as the base — super quick to cook, affordable, and full of flavor. The sauce simmers with coconut aminos (or soy sauce), garlic, sesame oil, and a splash of honey. You can add grated ginger if you have it, and red pepper flakes if you like heat.

Then it’s all about the build:

Steamed rice or cauliflower rice
Shredded carrots for crunch
Quick-pickled cucumbers for tang
Chopped green onion for that punch of flavor
And my personal favorite: avocado and jammy egg on top for extra creaminess and healthy fat

The Real Star? That Gochujang Yogurt Sauce.

This is what makes the bowl. It’s creamy, tangy, and spicy with a hint of sweetness. Made with plain Greek yogurt, gochujang (Korean chili paste), rice vinegar or lime juice, and honey — it’s packed with protein and totally addictive. I usually double the batch and keep it in the fridge for dipping grilled chicken, drizzling on roasted veggies, or stirring into rice bowls all week long.

Storage & Meal Prep Tips:

This recipe is perfect for meal prep. Just layer rice, beef, and veggies into containers, keeping the sauce separate until you’re ready to eat. It’ll hold for up to 4 days in the fridge. I like to reheat the beef and rice together, then top with cold veggies and drizzle with the gochujang yogurt sauce at the end.

Freezer Tip: The cooked beef freezes beautifully. Let it cool completely, then store in a freezer-safe bag or container for up to 3 months. Defrost overnight and reheat in a skillet or microwave.