Easy Korean Beef and Rice – My Go-To Meal Prep for Busy Weeks

There’s something oddly comforting about having a fridge full of prepped meals — like a small act of self-care that says, “You’ve got this.” Lately, one of my favourite ways to set myself up for a smoother week is this incredibly flavourful and fuss-free Korean Beef with Rice. It’s bold, satisfying, and comes together with just a few pantry staples and a bit of love.

This dish is warm, savoury, just a little spicy — and tastes even better the next day (a meal prep win, if you ask me). The soy, sesame, and gochujang combo gives the beef an irresistible depth, while the rice keeps it hearty and grounding. It’s one of those recipes that hits the spot whether you’re working through a busy weekday or just want something reliably delicious on hand.

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What You’ll Need (Makes 4 Serves):

Main Ingredients:

• 1kg beef mince
• 500g uncooked white rice (I usually use jasmine or medium grain)
• 1 carrot, grated or finely chopped
• ½ brown onion, diced

For the Sauce:

• 3 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp gochujang (Korean red pepper paste – adjust to taste)
• 2 tbsp honey soy garlic sauce (adds a sweet-savoury balance)

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The Method:

1. Cook the rice according to packet instructions. Set aside and let it cool slightly.
2. In a large pan, heat a splash of oil over medium heat. Add the diced onion and cook until softened and translucent.
3. Toss in the carrot and cook for 2–3 minutes until just tender.
4. Add the beef mince and break it up with a wooden spoon. Cook until browned and fully cooked through.
5. In a small bowl, mix together your sauce ingredients. Taste and adjust — a little more gochujang for heat, or more honey soy for sweetness.
6. Pour the sauce over the cooked beef and stir through until everything is well coated and glossy.
7. Serve over rice — either in meal prep containers or a bowl straight away if you can’t wait (guilty).

Optional: Top with spring onion, sesame seeds, or a fried egg if you’re feeling a bit fancy!

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Why I Love This:

It’s quick, deeply satisfying, and doesn’t rely on fancy ingredients — though it tastes like it should. The sesame and gochujang give it a subtle heat and nuttiness that lingers beautifully, while the honey soy rounds it out with just enough sweetness.

I find the fragrance of sesame oil and sizzling onion especially cosy — like comfort food with a little flair. The leftovers reheat beautifully and are endlessly customisable. Add steamed greens, swap in brown rice, or bulk it up with edamame or kimchi on the side.