High Protein Korean BBQ Beef Bowls
Serves 5
Directions
- 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.
- 2Mix until smooth.
- 3Add light butter to a pan on medium heat.
- 4Cook chopped onions for 5 minutes until soft.
- 5Add lean ground beef and cook for 8 minutes until fully brown.
- 6Add the Korean marinade you just made to the beef.
- 7Mix until caramelized.
- 8Garnish with green onion and sesame seeds.
- 9For the Korean spicy sauce, add low fat yogurt, Gochujang, and honey to a bowl.
- 10Add milk for desired consistency.
- 11Mix until smooth.
- 12Make the salad with sliced cucumber, grated carrots, red and green onion, light soy sauce, Sriracha, rice vinegar, and garlic powder.
- 13Give it a good mix.
- 14Store the salad in a separate container.
- 15Serve the rice, Korean BBQ beef, and cucumber salad into containers.
- 16Drizzle the creamy Gochujang sauce over the bowls.
Ingredients
- 1000 g Raw 5% 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 Fat Free/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
Equipment
bowlwhiskpanspatulacontainer
Tips
- Bottle the sauce up and store it in the fridge. Only serve when ready to eat.
- Store the cucumber salad in a separate container to make reheating easier. Serve cold when ready to eat.
- Prepare sticky rice ahead of time or use leftover cooked rice.