High Protein Korean BBQ Beef Bowls

Serves 5
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Directions

  1. 1In a bowl, add light and dark soy sauce, garlic and ginger paste, Gochujang, a squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
  2. 2In a bowl, add light and dark soy sauce, garlic and ginger paste, Gochujang, a squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
  3. 3In a bowl, add light and dark soy sauce, garlic and ginger paste, Gochujang, a squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
  4. 4Mix until smooth.
  5. 5Mix until smooth.
  6. 6Mix until smooth.
  7. 7Add light butter to a pan on medium heat.
  8. 8Add light butter to a pan on medium heat.
  9. 9Add light butter to a pan on medium heat.
  10. 10Cook chopped onions for 5 minutes until soft.
  11. 11Cook chopped onions for 5 minutes until soft.
  12. 12Cook chopped onions for 5 minutes until soft.
  13. 13Add lean ground beef and cook for 8 minutes until fully brown.
  14. 14Add lean ground beef and cook for 8 minutes until fully brown.
  15. 15Add lean ground beef and cook for 8 minutes until fully brown.
  16. 16Add the Korean marinade you just made.
  17. 17Add the Korean marinade you just made.
  18. 18Add the Korean marinade you just made.
  19. 19Mix until caramelized.
  20. 20Mix until caramelized.
  21. 21Mix until caramelized.
  22. 22Garnish with green onion and sesame seeds.
  23. 23Garnish with green onion and sesame seeds.
  24. 24Garnish with green onion and sesame seeds.
  25. 25For the Korean spicy sauce, add low-fat yogurt, Gochujang, and honey to a bowl.
  26. 26For the Korean spicy sauce, add low-fat yogurt, Gochujang, and honey to a bowl.
  27. 27For the Korean spicy sauce, add low-fat yogurt, Gochujang, and honey to a bowl.
  28. 28Add milk for desired consistency.
  29. 29Add milk for desired consistency.
  30. 30Add milk for desired consistency.
  31. 31Mix until smooth.
  32. 32Mix until smooth.
  33. 33Mix until smooth.
  34. 34For the salad, add sliced cucumber, grated carrots, red onion, green onion, light soy sauce, Sriracha, rice vinegar, and garlic powder to a container.
  35. 35For the salad, add sliced cucumber, grated carrots, red onion, green onion, light soy sauce, Sriracha, rice vinegar, and garlic powder to a container.
  36. 36For the salad, add sliced cucumber, grated carrots, red onion, green onion, light soy sauce, Sriracha, rice vinegar, and garlic powder to a container.
  37. 37Give it a good mix.
  38. 38Give it a good mix.
  39. 39Give it a good mix.
  40. 40Store the salad in a separate container.
  41. 41Store the salad in a separate container.
  42. 42Store the salad in a separate container.
  43. 43Assemble the bowls by adding rice.
  44. 44Assemble the bowls by adding rice.
  45. 45Assemble the bowls by adding rice.
  46. 46Add the Korean BBQ beef.
  47. 47Add the Korean BBQ beef.
  48. 48Add the Korean BBQ beef.
  49. 49Add the cucumber salad.
  50. 50Add the cucumber salad.
  51. 51Add the cucumber salad.
  52. 52Drizzle with the spicy sauce.
  53. 53Drizzle with the spicy sauce.
  54. 54Drizzle with the spicy sauce.

Ingredients

  • 1000 g Raw 5% Minced/Ground Beef
  • 1000 g Raw 5% Minced/Ground Beef
  • 1000 g Raw 5% Minced/Ground Beef
  • 65 g Light Soy Sauce
  • 65 g Light Soy Sauce
  • 65 g Light Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 20 g Dark Soy Sauce
  • 1.5 Tbsp Garlic Paste
  • 1.5 Tbsp Garlic Paste
  • 1.5 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Ginger Paste
  • 60 g Gochujang Paste
  • 60 g Gochujang Paste
  • 60 g Gochujang Paste
  • 30 g Honey
  • 30 g Honey
  • 30 g Honey
  • 50 g Oyster Sauce
  • 50 g Oyster Sauce
  • 50 g Oyster Sauce
  • 30 g Rice Vinegar
  • 30 g Rice Vinegar
  • 30 g Rice Vinegar
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 100 g White Onion, finely chopped
  • 100 g White Onion, finely chopped
  • 100 g White Onion, finely chopped
  • 50 g Green Onion, chopped
  • 50 g Green Onion, chopped
  • 50 g Green Onion, chopped
  • 200 g Fat Free/Low Fat Yogurt
  • 200 g Fat Free/Low Fat Yogurt
  • 200 g Fat Free/Low Fat Yogurt
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 20 g Gochujang Paste
  • 20 g Honey
  • 20 g Honey
  • 20 g Honey
  • Milk/Evaporated Milk
  • Milk/Evaporated Milk
  • Milk/Evaporated Milk
  • 250 g Uncooked Jasmine or Basmati Rice
  • 250 g Uncooked Jasmine or Basmati Rice
  • 250 g Uncooked Jasmine or Basmati Rice
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 400 g Cucumber, thinly sliced
  • 400 g Cucumber, thinly sliced
  • 400 g Cucumber, thinly sliced
  • 300 g Carrots, grated
  • 300 g Carrots, grated
  • 300 g Carrots, grated
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 250 g Red Onion, thinly sliced
  • 100 g Green Onion, chopped
  • 100 g Green Onion, chopped
  • 100 g Green Onion, chopped
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 25 g Light Soy Sauce
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 20 g Rice Vinegar
  • 25 g Sriracha
  • 25 g Sriracha
  • 25 g Sriracha
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds
  • 2 Tbsp Sesame Seeds

Equipment

bowlpanwhiskspoonknifecontainer

Tips

  • Bottle the sauce up and store in the fridge. Only serve when ready to eat.
  • Store salad in a separate container to make reheating easier. Serve cold when ready to eat.