Korean-Inspired Antelope Bowls with Red Bulgur

By Annie Weisz of Peak to Plate

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. Ground meat works well for these types of meals because it really soaks up the flavor of whatever you cook it in.

The grains and meat are the heart of any bowl meal. I like to use whole grains to add some extra flavor, texture, and fiber. 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 other Asian flavors.