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Korean-Inspired Antelope Bowls

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.

Prep Time
1 hr
Cook Time
mins
Servings: 4
Calories: 654 kcal
Course: Main Course
Cuisine: Korean

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

Instructions

Pickled Carrots and Radishes
    Cup of Yum
  1. Put carrot and radish matchsticks in a pint-sized glass jar.
  2. 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.
  3. 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
  1. 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
  1. 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.
  2. 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
  1. Heat olive oil in large pan. Add garlic and cook for one minute, before it starts to brown.
  2. Stir in kale. Cook until leaves start to wilt, about 3-5 minutes. Add soy sauce and cook 3 more minutes.
  3. When kale is wilted, add in sesame oil and sesame seeds. Cook until kale starts to get crisp, about 3 more minutes.
Assembly
  1. Divide bulgur among 4 bowls. Top with antelope meat and green onions. Arrange kale and desired toppings around edge of bowl. Enjoy!

Nutrition Information

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

% 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.