High Protein

Spicy Coconut Beef Broth Bowls

A creamy, spicy gochujang-coconut broth with sticky miso-honey beef, rice and greens. A high-protein bowl that comes together in about 30 minutes.

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Prep

10 min

Bake

20 min

Makes

4 servings

Ingredients

For the broth (blended)

gochujang (add more to taste)80 g

cottage cheese200 g

beef broth350 ml

low-fat coconut milk200 ml

For the beef

ground beef400 g

honey1 tbsp

soy sauce2 tbsp

rice vinegar2 tbsp

toasted sesame oil1 tbsp

white miso paste1 tbsp (18 g)

garlic, minced2 cloves

onion, chopped1

olive oil, for frying1 tbsp

salt and pepperto taste

To serve

rice75 g per person to serve

long-stem broccoli150 g per person to serve

green onions, slicedto serve

sesame seedsto serve

gochujang hot honey, for drizzlingto serve

Method

Start cooking the rice and broccoli.

Blend the cottage cheese, beef broth, coconut milk and gochujang in a blender until completely smooth. Pour into a saucepan and warm over low heat, stirring occasionally.

Heat a little olive oil in a pan, add the onion, garlic and ground beef, and let it brown for 2 to 3 minutes before breaking it apart and cooking it through.

While the beef cooks, whisk together the honey, soy sauce, rice vinegar, sesame oil and miso paste.

Pour the sauce over the cooked beef and cook for 1 to 2 minutes, letting it caramelise. Season with salt and pepper to taste.

Assemble each bowl with rice, beef, broccoli and a generous ladle of broth, then top with green onions, sesame seeds and a drizzle of hot gochujang honey.

Pearl's note

Taste the broth before serving: add more gochujang, hot honey or salt if you want it punchier. The cottage cheese blends away completely and makes the broth creamy and high in protein. Macros per serving (with 75g dry rice and 150g broccoli): 525 kcal · 35g Protein · 66g Carbs · 17g Fat.