Serves 5
Directions
- 1Add light soy sauce, dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds into a bowl.
- 2Mix until smooth.
- 3Add light butter to a pan on medium heat.
- 4Add chopped onions and cook for 5 minutes until soft.
- 5Add lean ground beef to the pan with the onions.
- 6Cook the ground beef for 8 minutes until fully brown.
- 7Add the Korean marinade sauce to the beef in the pan.
- 8Mix until caramelized.
- 9Garnish with green onion and sesame seeds.
- 10Add low-fat yogurt, gochujang, and honey to a bowl for the Korean spicy sauce.
- 11Add milk for desired consistency.
- 12Mix until smooth.
- 13Combine sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder in a container for the salad.
- 14Mix the salad ingredients well.
- 15Store the salad in a separate container.
- 16Portion rice into meal prep containers.
- 17Add the cooked Korean BBQ beef to the containers.
- 18Add the prepared salad to the containers.
- 19Drizzle 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
bowlwhiskpanspatulacontainerknife
Tips
- Store the creamy gochujang sauce in the fridge and only serve when ready to eat.
- Store the crunchy cucumber salad in a separate container to make reheating easier and serve it cold.
- Prepare the sticky rice ahead of time or use leftover cooked rice.
- Cook onions in light butter on medium heat for five minutes.
- Cook ground beef for 6-8 minutes until fully brown on high heat.
- Add Korean marinade, cook for 2-3 minutes on medium heat until golden and juicy and caramelized.
- Add milk for desired consistency to the creamy gochujang sauce and mix till smooth.
- Give the salad a good mix and store in a separate container.
- Serve your delicious high-protein meals ready to serve and enjoy!
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