Rinse and cook the rice. Add 2 cups rice and the appropriate water to a pot or rice cooker. Cook according to package directions. Fluff and set aside.

Prep the vegetables. Slice the bell pepper into thin strips, peel and slice the carrots into matchsticks, chop the broccoli into bite-size florets, thinly slice the green onions, and shred the cabbage if not pre-shredded. Mince the garlic and grate the ginger.

Make the sauce. In a small bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Taste and adjust heat or sweetness. Set aside.

Sauté the vegetables. Heat a large skillet over medium-high with a drizzle of oil. Add broccoli and a pinch of salt; cook 3–4 minutes until bright green and slightly tender. Add bell pepper and carrot; cook 2–3 minutes more. Remove veggies to a plate to keep some crunch.

Brown the beef. In the same skillet, add a bit more oil if needed. Add the ground beef and break it up with a spatula. Cook 5–7 minutes until nicely browned and no pink remains. Drain excess fat if necessary.

Sauce the beef. Pour the sauce over the beef and stir to coat. Let it simmer 2–3 minutes until slightly thickened and glossy. Stir in half the sliced green onions. Taste and adjust seasoning with extra soy for salt or gochujang for heat.

Steam the cabbage lightly (optional). If you prefer softer cabbage, toss it into the hot skillet for 1 minute after removing the beef, just to wilt slightly. Otherwise, keep it raw for crunch.

Assemble the bowls. Divide rice among 4–5 meal prep containers. Top with equal portions of Korean-style beef, sautéed veggies, and cabbage. Sprinkle with sesame seeds and remaining green onions. Add kimchi and a lime wedge on the side if using.

Cool and store. Let bowls cool uncovered for 15–20 minutes before sealing. Refrigerate up to 4 days.

Reheat to serve. Warm in the microwave 1–2 minutes, adding a splash of water to the rice if needed. Finish with a squeeze of lime or a drizzle of sesame oil.