# Korean BBQ Beef Bowls

These Korean BBQ Beef Bowls are a delicious, high-protein meal perfect for fat loss, incredibly delicious, easy to make, and ideal for meal prep.

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

## Ingredients

- 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
- 1000 g Raw Minced/Ground Beef
- 50 g Green Onion
- 200 g Low Fat Yogurt
- 20 g Gochujang Paste
- 20 g Honey
- Milk
- 400 g Cucumber, thinly sliced
- 300 g Carrots, grated
- 250 g Red Onion, thinly sliced
- 100 g Green Onion
- 25 g Light Soy Sauce
- 25 g Sriracha
- 20 g Rice Vinegar
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds

## Instructions

1. In a bowl, combine light and dark soy sauce, garlic paste, ginger paste, gochujang, honey, oyster sauce, rice vinegar, and sesame seeds.
2. Mix all ingredients in the bowl until smooth.
3. Add light butter to a frying pan on medium heat.
4. Cook chopped onions for 5 minutes until soft.
5. Add lean ground beef and cook for 8 minutes until fully brown.
6. Pour the Korean marinade sauce you just made into the pan with the beef.
7. Mix until the beef is caramelized.
8. Garnish the beef with green onion and sesame seeds.
9. For the Korean spicy sauce, combine low-fat yogurt, gochujang, and honey in a bowl.
10. Add milk for desired consistency and mix until smooth.
11. To make the salad, combine sliced cucumber, grated carrots, red onion, and green onion in a container.
12. Add light soy sauce, sriracha, rice vinegar, garlic powder, and sesame seeds to the salad ingredients.
13. Mix the salad thoroughly and store it in a separate container.
14. Serve rice, beef, salad, and drizzle with the spicy sauce, garnished with green onions and sesame seeds.

## Equipment

- Bowl
- Whisk
- Frying pan
- Spatula
- Squeeze bottle
- Container
- Knife
- Spoon

## Tips

- The creamy gochujang sauce should be bottled and stored in the fridge, only serving when ready to eat.
- The sticky rice can be prepared ahead of time or leftover cooked rice can be used.
- The crunchy cucumber salad should be stored in a separate container for easier reheating and served cold when ready to eat.

## Source

- Original video: https://www.instagram.com/reel/DKzyVjMoO3L/?igsh=MWYyODU1MmJrbnR1aA==
- Recipe page: https://www.cliprecipe.com/recipe/e41b10b9-f70f-4ef8-a403-8e74bdbe5ddf
- Extracted: 2025-11-19

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