High Protein Korean Beef Rice Bowls

Heat a large skillet over medium‑high heat and add a light spray of cooking oil or a splash of olive oil.

Add the lean beef mince to the hot pan; cook, breaking it up with a spoon, for 5–6 minutes until it begins to brown.

Stir in the minced garlic, low‑sodium soy sauce, honey, gochujang, sesame oil, and 1 tsp sesame seeds. Mix well to coat the meat.

Continue cooking for another 4–5 minutes, allowing the sauce to thicken and the beef to become golden and slightly crispy.

While the beef finishes cooking, prepare the pickled cucumbers: combine sliced cucumber, grated carrots, light soy sauce, rice vinegar, 1 tsp garlic powder, chilli flakes, and the remaining 1 tsp sesame seeds in a bowl. Toss to coat evenly.

In a small bowl, whisk together light mayo, sriracha, the remaining 0.5 tsp garlic powder, and lemon juice until the mixture is smooth and glossy.

Divide the cooked rice among four serving bowls, spreading it into an even base.

Spoon the seasoned beef over each bed of rice, distributing it evenly.

Add a generous spoonful of the pickled cucumber mixture on top of the beef in each bowl.

Drizzle the spicy lemon mayo over the vegetables and beef, or serve it on the side for diners to add to taste.

Optionally garnish with an extra sprinkle of sesame seeds or a few thin slices of cucumber for color.

Serve the bowls immediately while the rice is hot and the beef is still slightly crisp.