Korean-Inspired Antelope Bowls
User Reviews
5.0
9 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Servings
4
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Calories
654 kcal
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Course
Main Course
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Cuisine
Korean
Korean-Inspired Antelope Bowls
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Seasoned antelope with classic Asian flavors like ginger and soy sauce meet hearty, fiber-rich bulgur wheat, garlicky kale and a variety of fresh toppings in this Korean-Inspired bowl.
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Ingredients
Seasoned Antelope
- 1 lb ground antelope
- 2 tablespoon olive oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- ¼ teaspoon red pepper flakes
- ¼ cup green onions, thinly sliced
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoon brown sugar
Bulgur Wheat
- 1 cup bulgur
- 1 ⅔ cup broth (vegetable, chicken, or other)
Garlicky Kale
- 1 bunch kale, washed, stems removed, and cut into ½" ribbons
- 2 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- sesame seeds
Pickled Carrots and Radishes
- 1 cup carrots, cut into matchsticks
- 5 radishes, cut into matchsticks
- ½ cup apple cider vinegar
- ½ cup water
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoon sugar
Optional Toppings
- kimchi
- mango, sliced
- avocado, sliced
- green onions, thinly sliced
- cilantro
- Gochujang
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Instructions
Pickled Carrots and Radishes
- Put carrot and radish matchsticks in a pint-sized glass jar.
- Combine vinegar, water, ginger, red pepper flakes, salt, and sugar in a small saucepan. Bring to a boil. Stir until sugar and salt have dissolved.
- Pour vinegar mixture over carrots and radishes in jar. Cover with lid loosely and let cool for 30 minutes. Refrigerate for up to one week. Serve cold.
Bulgur
- Bring broth to a boil in a medium saucepan. Add in bulgur and reduce heat to low. Cover and simmer 15 minutes. Remove from heat and let sit 10 minutes, covered.
Seasoned Antelope
- Heat oil in a large pan. Add antelope meat, ginger, garlic, and red pepper flakes. Break meat into crumbles while incorporating seasonings into meat. Cook until browned.
- While meat is cooking, combine soy sauce, vinegar, sesame oil and brown sugar in a small bowl. When meat is browned, stir in sauce mixture and green onions. Cook until sauce is bubbly and starts to thicken.
Garlicky Kale
- Heat olive oil in large pan. Add garlic and cook for one minute, before it starts to brown.
- Stir in kale. Cook until leaves start to wilt, about 3-5 minutes. Add soy sauce and cook 3 more minutes.
- When kale is wilted, add in sesame oil and sesame seeds. Cook until kale starts to get crisp, about 3 more minutes.
Assembly
- Divide bulgur among 4 bowls. Top with antelope meat and green onions. Arrange kale and desired toppings around edge of bowl. Enjoy!
Nutrition Information
Show Details
Serving
1bowl
Calories
654kcal
(33%)
Carbohydrates
66g
(22%)
Protein
36g
(72%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1615mg
(67%)
Potassium
1432mg
(41%)
Fiber
12g
(48%)
Sugar
23g
(46%)
Vitamin A
9569IU
(191%)
Vitamin C
79mg
(88%)
Calcium
128mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 654kcal | 33% |
| Carbohydrates | 66g | 22% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1615mg | 67% |
| Potassium | 1432mg | 30% |
| Fiber | 12g | 48% |
| Sugar | 23g | 46% |
| Vitamin A | 9569IU | 191% |
| Vitamin C | 79mg | 88% |
| Calcium | 128mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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