beta

Protocol: Korean Beef Rice (Rice Cooker)

Protocol: Korean Beef Rice (Rice Cooker)

Category: proteins Tags: #rice-cooker #weeknight #batch-prep #high-protein Version: v0.1 Created: 2026-01-09 Servings: 2–3 Prep time: 10 min Cook time: 15 min (assumes rice is ready or cooking) Tools: rice cooker (for rice), large skillet

Goal / Why this exists

Quick bulgogi-inspired ground beef over rice. Sweet, savory, with a kick of gochujang heat. Uses ground beef for speed — no marinating, no slicing. Batch-preppable meat that reheats perfectly.

Ingredients

Beef

  • 450 g ground beef (80/20 or 85/15)
  • 15 g garlic (3–4 cloves), minced
  • 10 g fresh ginger, minced

Sauce

  • 45 mL soy sauce
  • 30 mL mirin (or 15 mL honey + 15 mL water)
  • 15 g gochujang (Korean red pepper paste)
  • 10 mL sesame oil
  • 5 g brown sugar (optional, for more sweetness)

Rice

  • 300 g jasmine or short-grain rice, cooked in rice cooker

Toppings

  • 2 scallions, sliced
  • Toasted sesame seeds
  • 1 fried egg per serving (optional but recommended)
  • Kimchi (optional)
  • Sliced cucumber (optional)

Method

Prep (5 min)

  1. Mix sauce: Whisk together soy sauce, mirin, gochujang, sesame oil, and brown sugar in a small bowl.
  2. Prep aromatics: Mince garlic and ginger.

Cook Beef (10 min)

  1. Brown beef: Heat large skillet over medium-high. Add ground beef, break into crumbles. Cook 5–6 min until browned and no longer pink. Don’t drain — keep the fat for flavor.
  2. Add aromatics: Push beef to sides, add garlic and ginger to center. Cook 30 seconds until fragrant.
  3. Add sauce: Pour sauce over beef. Stir to combine. Simmer 2–3 min until sauce thickens slightly and coats the meat.
  4. Taste and adjust: Add more gochujang for heat, soy for salt, or a splash of water if too thick.

Assemble

  1. Bowl it: Hot rice in bowl, top with beef and sauce.
  2. Finish: Add scallions, sesame seeds, fried egg, kimchi, cucumber as desired.

Success Criteria

  • Beef is well-browned with some crispy bits
  • Sauce is glossy and coats the meat (not watery, not dry)
  • Good balance of sweet, salty, and spicy
  • Gochujang heat is present but not overwhelming

Variations

  • Spicier: Add 1–2 tsp gochugaru (Korean red pepper flakes) or extra gochujang
  • Steak version: Use thinly sliced ribeye or sirloin instead of ground beef
  • Low-carb: Serve over cauliflower rice or lettuce cups
  • Bibimbap style: Add sautéed spinach, bean sprouts, julienned carrots, and top with gochujang

Storage & Reheat

  • Beef (fridge): 4–5 days in airtight container
  • Beef (freezer): 2–3 months, portion into bags
  • Reheat: Microwave or skillet with splash of water to loosen sauce
  • Rice keeps separately, 4–5 days fridge

Nutrition Estimate

Per serving (assuming 3 servings, no egg):

  • ~550–600 kcal
  • ~30 g protein
  • ~45 g carbs
  • ~28 g fat

Linked Runs

  • (none yet)