High Protein Korean BBQ Beef Bowls

Serves 8
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Directions

  1. 1In a bowl, add light and dark soy sauce, garlic and ginger paste, gochujang, squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
  2. 2Mix till smooth.
  3. 3Add light butter on medium heat.
  4. 4Cook your onions for 5 minutes till soft.
  5. 5Add your lean ground beef.
  6. 6Cook for 8 minutes till fully brown.
  7. 7Add the sauce you just made.
  8. 8Mix till caramelized.
  9. 9Garnish with green onion and sesame seeds.
  10. 10For the Korean spicy sauce, combine low fat yogurt, gochujang, and honey.
  11. 11Add milk for desired consistency, then mix till smooth.
  12. 12Make the salad with sliced cucumber, grated carrots, red and green onion, light soy sauce, sriracha, rice vinegar, and garlic.
  13. 13Give it a good mix.
  14. 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.
High Protein Korean BBQ Beef Bowls | Clip Recipe