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.
Servings: 4
Calories: 654kcal
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
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: 1bowl | Calories: 654kcal | Carbohydrates: 66g | Protein: 36g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1615mg | Potassium: 1432mg | Fiber: 12g | Sugar: 23g | Vitamin A: 9569IU | Vitamin C: 79mg | Calcium: 128mg | Iron: 7mg
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