Korean Barbecue beef bowl

This is the meal-prep bowl we make in batches. Grass-fed ground beef, jasmine rice, a few vegetables, Korean Barbecue to finish. High protein, cheap to scale, and it holds in the fridge all week.

Built on top of the Shred 4-step protocol. If you haven't read that yet, start there.

The numbers.

  • Prep: 10 min
  • Cook: 15 min
  • Serves: 4

Ingredients.

  • 1.5 lbs grass-fed ground beef (85/15)
  • 2 cups cooked jasmine or white rice
  • 1 tbsp beef tallow
  • 2 cloves garlic, minced
  • 1 bunch scallions, sliced (white and green parts separated)
  • 1 cup shredded carrots
  • Shred Korean Barbecue, to finish
  • Sea salt, to taste

Optional side

  • Kimchi, a soft-boiled egg, or a handful of steamed broccoli

Instructions.

  1. Cook the rice. Jasmine or white rice, cooked to package directions. Or use pre-cooked rice to save time.
  2. Heat the pan. Stainless steel or cast iron over medium-high. Add the beef tallow and let it coat the pan.
  3. Brown the beef. Add the ground beef. Break it up and cook until no pink remains, to 160 F internal. Drain the excess fat if there's a lot.
  4. Add the aromatics. Stir in the garlic and the white parts of the scallions. Cook 1 minute until fragrant.
  5. Build the bowl. Rice on the bottom. Beef on top. Shredded carrots and scallion greens around the edge.
  6. Finish with Shred. Sprinkle Korean Barbecue generously over the warm beef. The fat helps it stick and bloom.

Eat it hot. The blend hitting the warm beef is the entire point.

Why this works.

  • Grass-fed ground beef. Complete protein, creatine, heme iron, zinc, and B12. The 85/15 fat ratio carries the seasoning and keeps you full for hours. Grass-fed has a cleaner fat profile than grain-finished.
  • Jasmine rice. Clean carbohydrate to refill glycogen around training. Easy to digest, easy to portion, easy to scale up on a bulk.
  • Beef tallow. Stable saturated fat built for high-heat searing. No seed oils, no oxidation, no inflammation tax.
  • Korean Barbecue. Turmeric, ginger, beetroot, Korean kelp, shiitake, and perilla seed. Sweet-savory umami depth with the functional layer built in. 10 calories and zero added sugar per serving, unlike the bottled Korean BBQ marinades that hide 8g of sugar a pour.

Notes.

Skip the seed oils and skip the bottle. Bottled Korean BBQ sauce is mostly sugar and soybean oil. This is the same flavor without the crash.

If you're cutting, drop to 90/10 beef and swap the rice for cauliflower rice. If you're bulking, add a second cup of rice and a whole egg on top.

If you're prepping ahead, cook a double batch of beef and rice and portion into containers. Always add the Shred fresh when you reheat, never before. Heat dulls the blend.

This recipe uses Korean Barbecue. Bold sweet-savory blend built for beef, pork, and rice bowls. Shop Korean Barbecue.

Back to blog