High Protein Korean BBQ Beef Bowls

Serves 5
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Directions

  1. 1Add light soy sauce, dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds into a bowl.
  2. 2Add light soy sauce, dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds into a bowl.
  3. 3Add light soy sauce, dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds into a bowl.
  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. 10Add chopped onions and cook for 5 minutes until soft.
  11. 11Add chopped onions and cook for 5 minutes until soft.
  12. 12Add chopped onions and cook for 5 minutes until soft.
  13. 13Add lean ground beef to the pan with the onions.
  14. 14Add lean ground beef to the pan with the onions.
  15. 15Add lean ground beef to the pan with the onions.
  16. 16Cook the ground beef for 8 minutes until fully brown.
  17. 17Cook the ground beef for 8 minutes until fully brown.
  18. 18Cook the ground beef for 8 minutes until fully brown.
  19. 19Add the Korean marinade sauce to the beef in the pan.
  20. 20Add the Korean marinade sauce to the beef in the pan.
  21. 21Add the Korean marinade sauce to the beef in the pan.
  22. 22Mix until caramelized.
  23. 23Mix until caramelized.
  24. 24Mix until caramelized.
  25. 25Garnish with green onion and sesame seeds.
  26. 26Garnish with green onion and sesame seeds.
  27. 27Garnish with green onion and sesame seeds.
  28. 28Add low-fat yogurt, gochujang, and honey to a bowl for the Korean spicy sauce.
  29. 29Add low-fat yogurt, gochujang, and honey to a bowl for the Korean spicy sauce.
  30. 30Add low-fat yogurt, gochujang, and honey to a bowl for the Korean spicy sauce.
  31. 31Add milk for desired consistency.
  32. 32Add milk for desired consistency.
  33. 33Add milk for desired consistency.
  34. 34Mix until smooth.
  35. 35Mix until smooth.
  36. 36Mix until smooth.
  37. 37Combine sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder in a container for the salad.
  38. 38Combine sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder in a container for the salad.
  39. 39Combine sliced cucumber, grated carrots, red onion, green onion, light soy sauce, sriracha, rice vinegar, and garlic powder in a container for the salad.
  40. 40Mix the salad ingredients well.
  41. 41Mix the salad ingredients well.
  42. 42Mix the salad ingredients well.
  43. 43Store the salad in a separate container.
  44. 44Store the salad in a separate container.
  45. 45Store the salad in a separate container.
  46. 46Portion rice into meal prep containers.
  47. 47Portion rice into meal prep containers.
  48. 48Portion rice into meal prep containers.
  49. 49Add the cooked Korean BBQ beef to the containers.
  50. 50Add the cooked Korean BBQ beef to the containers.
  51. 51Add the cooked Korean BBQ beef to the containers.
  52. 52Add the prepared salad to the containers.
  53. 53Add the prepared salad to the containers.
  54. 54Add the prepared salad to the containers.
  55. 55Drizzle the creamy gochujang sauce over the bowls.
  56. 56Drizzle the creamy gochujang sauce over the bowls.
  57. 57Drizzle the creamy gochujang sauce over the bowls.

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

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!
High Protein Korean BBQ Beef Bowls | Clip Recipe