I love making "bowl" meals because there are so many options for ingredients, flavors, textures, colors, etc. Start with a grain, add some protein, and get creative with fresh toppings and sauces. For this recipe, I used classic Asian flavors like ginger and soy sauce to season the antelope meat. Then, I added one of my favorite whole grains.
Bulgur is made from parboiled wheat grains and is traditionally used in Middle Eastern dishes like Tabbouleh. I like to use bulgur because it cooks quickly and adds a delicious nutty flavor and chewy texture to this dish. Cooking the bulgur in broth gives it an extra flavor boost.
I love how quickly the garlicky kale cooks in this dish. By cooking it quickly you end up with a mixture of soft and crispy pieces, all with an intense garlic flavor. The sesame seeds add another crunchy texture and flavor that ties in nicely with the antelope seasoning.
I've always been a little afraid of home canning but I love a good refrigerator pickle. You can pickle just about any vegetable you can think of. I like adding different levels of flavor to my bowls and pickled vegetables are perfect for adding a bright acidity with a good crunch. I chose carrots and radishes for this dish but you could certainly do pickled onions, peppers, cabbage, or whatever you have on hand! I also like to add kimchi to this bowl to add some Korean flavor. I usually buy it from our local farmer's market or Korean restaurant but it is widely available in grocery stores these days.
Putting it All Together:
I always like to add some fresh toppings like ripe mango and avocado to round out my bowls. Things can get a little complicated sometimes and it's nice to add some simple flavors as well. I also like to add a spicy sauce like gochujang on the side to complete the meal. Get creative and come up with some fun toppings of your own!
Korean-Inspired Antelope Bowls
- 1 cup bulgur
- 1 ⅔ cup broth (vegetable, chicken, or other)
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
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.
- 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.
- 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.
- 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.
- Divide bulgur among 4 bowls. Top with antelope meat and green onions. Arrange kale and desired toppings around edge of bowl. Enjoy!