Description
Heard of popular “fire meat”? This is it! In this bulgogi recipe, I’ve made a few swaps so you can easily recreate this delicious Korean BBQ recipe at home.
Ingredients
Scale
Base:
- 1 cup sprouted quinoa
- medium head of broccoli, cut into florets
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- sea salt, to taste
Meat:
- 1 pound ground beef
- ¼ cup maple sugar
- ¼ cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon garlic powder
- 2 tablespoons brown rice vinegar
- 1 teaspoon ground ginger
- crushed red pepper, to taste
- salt and pepper, to taste
- chopped green onions (optional)
Instructions
- In a large pot, bring two cups of water to a boil. Add in sprouted quinoa, turn down to medium-low heat and let simmer for 15 minutes.
- Preheat oven to 400 F.
- Line a baking sheet with parchment paper. Place broccoli florets on the baking sheet and toss with avocado oil, garlic powder and sea salt.
- Roast broccoli for 20 minutes.
- Meanwhile, brown the ground beef in a large pan.
- In a mixing bowl, whisk together maple sugar, coconut aminos, sesame oil, garlic powder, brown rice vinegar and ground ginger.
- Add the maple sugar mixture to the browned meat and mix well.
- Divide quinoa among four bowls. Top quinoa with beef mixture and top with roasted broccoli.
- Top bulgogi with crushed red pepper, sea salt and pepper and green onions, if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 373
- Sugar: 7.2g
- Sodium: 94mg
- Fat: 15.1g
- Saturated Fat: 4.2g
- Unsaturated Fat: 9.1g
- Trans Fat: 0.3g
- Carbohydrates: 32.5g
- Fiber: 5g
- Protein: 27.4g
- Cholesterol: 67mg