Korean Bison Bowls

Ever come home from a long day at work or the gym and you're tired, hungry, and have zero patience for complicated recipes? There's a recipe for that:

These Korean Bison Bowls.

This is a faster, easier take on Korean barbecue (aka Bulgogi), marinated strips of beef cooked on an open grill.

I cannot take credit for finding this genius recipe. My client Cassidy sent me the original recipe and asked if we could modify it to be more fat loss-friendly. She loves this recipe for it's quickness AND because her whole family (kids included) will eat the heck out of it.

This recipe has a lot going for it:

  • It's fast and easy to prepare, making it a weeknight life-saver when you come home from work or the gym. Seriously - if you have 15 minutes and a few basic ingredients, Korean Bison Bowls coming right up...
  • Everyone loves it. My client's husband and little boy both love it, and it's now husband-approved at my house as well. "It tastes just like Korean barbecue!" he said. Win. I doubled the recipe to have leftovers for meals later in the week, and it's perfect reheated with some brown rice and green veggies!
  • It's high in protein and, depending on what protein you use, can be a great source of Omega-3 fatty acids and Conjugated Linoleic Acid (CLA). These are healthy fats found in grass-fed meats like bison and beef. (Source: BisonCentral.com)
  • It's budget-friendly and adaptable. If you don't like bison or want something more budget-friendly, go for ground beef or even ground turkey. Using ground meats is a great way to stretch your dollar at the grocery store, and we recommend stocking up when it's on sale because you KNOW you'll use it eventually.
  • Bottom Line: IT TASTES GOOD. If it doesn't taste good - regardless of how healthy it is - why bother!? 

A word about soy: We replaced the original recipe's soy sauce with reduced-sodium Tamari, a gluten-free soy sauce. While we generally avoid soy when eating for fat loss, we also don't stress over a little bit of soy sauce in a marinade or with sushi. If you are allergic to or avoiding gluten and/or soy, we included 4 options for you in the recipe below.

Serves 3-4 Adapted from Damn Delicious


3-4 Tbs. coconut sugar

1/4 c. Tamari, reduced sodium-soy sauce, Bragg's Liquid Aminos, or coconut aminos

1 Tbs. sesame oil

1 tsp. crushed red pepper flakes

1/2 tsp. fresh ground ginger

3 cloves garlic, minced

1 Tbs. coconut or olive oil

1 lb. ground bison

OPTIONAL: sliced green onions, sesame seeds 


1. In a small bowl, combine coconut sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger. Whisk to combine.

2. Heat 1 Tbs. oil in a large skillet over medium high heat. Add garlic and cook until fragrant, about 1 minute. Stir constantly to avoid burning the garlic.

3. Add ground bison and cook until browned, about 5 minutes, breaking it up with a wooden spatula as it cooks. Drain excess fat.

4. Add soy sauce mixture and stir until combined and heated through.

Serve over brown rice and LOTS of your favorite veggies (I made Garlic Butter Steamed Broccoli - which I make at least once a week...)

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