High Protein Korean BBQ Beef Bowls
Serves 8
Directions
- 1In a bowl, add light and dark soy sauce, garlic and ginger paste, gochujang, squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
- 2Mix till smooth.
- 3Add light butter on medium heat.
- 4Cook your onions for 5 minutes till soft.
- 5Add your lean ground beef.
- 6Cook for 8 minutes till fully brown.
- 7Add the sauce you just made.
- 8Mix till caramelized.
- 9Garnish with green onion and sesame seeds.
- 10For the Korean spicy sauce, combine low fat yogurt, gochujang, and honey.
- 11Add milk for desired consistency, then mix till smooth.
- 12Make the salad with sliced cucumber, grated carrots, red and green onion, light soy sauce, sriracha, rice vinegar, and garlic.
- 13Give it a good mix.
- 14Store this in a separate container.
Ingredients
- 1600 g Raw 5% Minced/Ground Beef
- 104 g Light Soy Sauce
- 32 g Dark Soy Sauce
- 2.4 Tbsp Garlic Paste
- 1.6 Tbsp Ginger Paste
- 96 g Gochujang Paste
- 48 g Honey
- 80 g Oyster Sauce
- 48 g Rice Vinegar
- 3.2 Tbsp Sesame Seeds
- 32 g Light Butter
- 160 g White Onion, finely chopped
- 80 g Green Onion, chopped
- 320 g Fat Free/Low Fat Yogurt
- 32 g Gochujang Paste
- 24 g Honey
- Milk/Evaporated Milk for desired consistency
- 400 g Uncooked Jasmine or Basmati Rice
- 3.2 Tbsp Sesame Seeds
- 640 g Cucumber, thinly sliced
- 480 g Carrots, grated
- 400 g Red Onion, thinly sliced
- 160 g Green Onion, chopped
- 40 g Light Soy Sauce
- 32 g Rice Vinegar
- 40 g Sriracha
- 1.6 Tsp Garlic Powder
- 3.2 Tbsp Sesame Seeds
Equipment
bowl
Tips
- Bottle the creamy gochujang sauce up and store in the fridge. Only serve when ready to eat.
- Prepare sticky rice ahead of time or use leftover cooked rice.
- Store the crunchy cucumber salad in a separate container to make reheating easier. Serve cold when ready to eat.
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