# High Protein Korean BBQ Beef Bowls

These Korean BBQ Beef Bowls are incredibly delicious, easy to make, and perfect for meal prep, offering a high-protein meal at only 557 calories per serving.

- Servings: 5 servings
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 1000 g Raw Minced/Ground Beef
- 65 g Light Soy Sauce
- 20 g Dark Soy Sauce
- 1.5 Tbsp Garlic Paste
- 1 Tbsp Ginger Paste
- 60 g Gochujang Paste
- 30 g Honey
- 50 g Oyster Sauce
- 30 g Rice Vinegar
- 2 Tbsp Sesame Seeds
- 20 g Light Butter
- 100 g White Onion, finely chopped
- 50 g Green Onion, chopped
- 200 g Low Fat Yogurt
- 20 g Gochujang Paste
- 20 g Honey
- Milk/Evaporated Milk
- 250 g Uncooked Jasmine or Basmati Rice
- 2 Tbsp Sesame Seeds
- 400 g Cucumber, thinly sliced
- 300 g Carrots, grated
- 250 g Red Onion, thinly sliced
- 100 g Green Onion, chopped
- 25 g Light Soy Sauce
- 20 g Rice Vinegar
- 25 g Sriracha
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds

## Instructions

1. In a bowl, add light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
2. Mix the ingredients until smooth to create the Korean marinade.
3. Add light butter to a pan on medium heat.
4. Cook chopped onions for 5 minutes until soft.
5. Add lean ground beef to the pan with the onions.
6. Cook the ground beef for 8 minutes until fully brown.
7. Pour the Korean marinade you just made over the cooked beef.
8. Mix until the beef is caramelized.
9. Garnish the beef with green onion and sesame seeds.
10. For the Korean spicy sauce, add low-fat yogurt, gochujang, and honey to a bowl.
11. Add milk for desired consistency.
12. Mix the sauce until smooth.
13. For the salad, add sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder to a container.
14. Mix the salad well and store it in a separate container.
15. Assemble the bowls by adding sticky rice, the Korean BBQ beef, and the crunchy cucumber salad.
16. Drizzle with the creamy gochujang sauce and sprinkle with sesame seeds and green onions.

## Equipment

- Bowl
- Whisk
- Pan
- Spatula
- Food container
- Knife

## Tips

- Store the creamy gochujang sauce in the fridge and 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 and serve it cold when ready to eat.

## Source

- Original video: https://www.tiktok.com/t/ZTHGY1mB7QcMW-JPdHh/
- Recipe page: https://www.cliprecipe.com/recipe/89382ec0-b9a8-44c2-861a-332bd2cd386a
- Extracted: 2025-08-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt