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    Home » Wild Game Recipes

    Korean-Inspired Antelope Bowls

    Published: Sep 2, 2020 · Last Modified: Apr 5, 2022

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    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

    Jump to Recipe

    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.

    korean pronghorn bowl

    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.

    korean antelope bowl ingredients

    Kale:

    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.

    kale cut in ribbons
    garlicky kale in pan

    Pickled Vegetables:

    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.

    julienned carrots and radishes
    pickling brine with ginger
    pickled carrots and radishes in jar

    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 pronghorn bowl
    korean prongorn bowl with fresh toppings.

    Korean-Inspired Antelope Bowls

    Peak to Plate - Annie Weisz - peaktoplate.com
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Course Main Course
    Cuisine Korean
    Servings 4
    Calories 654 kcal
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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

    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

    Serving: 1bowlCalories: 654kcalCarbohydrates: 66gProtein: 36gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 108mgSodium: 1615mgPotassium: 1432mgFiber: 12gSugar: 23gVitamin A: 9569IUVitamin C: 79mgCalcium: 128mgIron: 7mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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