Korean Beef Bowl (Bulgogi) Recipe: 36g Protein, 395 Cal in 25 Min

Name: Korean Beef Bowl (Bulgogi) Recipe: 36g Protein, 395 Cal in 25 Min
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600 g Extra-lean ground beef; 2 tbsp Gochujang paste; 3 tbsp Low-sodium soy sauce; 1 tbsp Honey; 1 tsp Sesame oil; 4 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Rice vinegar; 1 medium English cucumber; 1 medium Carrot; 3 stalks Green onions; 1 tbsp Sesame seeds; 3 cups Cooked jasmine rice; 1 tsp Sriracha (optional)

Korean Beef Bowl (Bulgogi) Recipe: 36g Protein, 395 Cal in 25 Min from CrossFit BC. Macro-friendly Korean beef bowl with 36g protein. Gochujang glaze, pickled veggies, 25 minutes. Coach Moose Approved. Vegan version included.

Course:: Main Course
Cuisine:: Korean
Prep time:: 10 min
Cook time:: 15 min
Total time:: 25 min
Servings:: 4
Ingredients:: 14 items
Per serving:: 395 kcal, 36g protein, 38g carbs, 11g fat

What you need: 600 g Extra-lean ground beef, 2 tbsp Gochujang paste, 3 tbsp Low-sodium soy sauce, 1 tbsp Honey, 1 tsp Sesame oil, 4 cloves Garlic, minced, 1 tbsp Fresh ginger, grated, 2 tbsp Rice vinegar, 1 medium English cucumber, 1 medium Carrot, 3 stalks Green onions, 1 tbsp Sesame seeds.

How it comes together: Quick pickle the veggies: toss sliced cucumber and julienned carrot with rice vinegar and a pinch of salt. Set aside while you cook. Cook the rice according to package directions (or use pre-cooked rice for speed). Heat a large pan or wok over high heat. Add the ground beef and break it apart. Cook for 5-6 minutes until browned and most of the moisture has evaporated.

This recipe comes from the CFBC Test Kitchen, where our coaches cook the meals we actually recommend to members training five to seven days a week. Every recipe lists real ingredients, real timings, and the protein and calorie numbers we use when we build nutrition plans in Olympic Village.