Korean bbq beef

Dinner

Item Rating: 58/100

1 serving (150 grams) contains 290 calories, 22.0 grams of protein, 18.0 grams of fat, and 10.0 grams of carbohydrates.

Nutrition Information

1 cup (236.6g)

Calories		457.4
% Daily Value*
Total Fat		28.4 g	36%
	Saturated Fat	9.5 g	47%
	Polyunsaturated Fat	0 g
Cholesterol		110.4 mg	36%
Sodium		1261.8 mg	54%
Total Carbohydrates		15.8 g	5%
	Dietary Fiber	0 g	0%
	Sugars	12.6 g
protein		34.7 g	69%
Vitamin D		0 mcg	0%
Calcium		31.5 mg	2%
Iron		3.9 mg	21%
Potassium		552.1 mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

⚠️ Contains trans fat

🧈 High saturated fat

🍞 Low carbs

Source of Calories

Fat: 255 cal (55.9%)

Protein: 138 cal (30.3%)

Carbs: 63 cal (13.8%)

About Korean bbq beef

Korean BBQ beef, traditionally known as 'bulgogi,' is a signature dish in Korean cuisine that features thinly sliced beef marinated in a savory-sweet sauce made from soy sauce, garlic, sugar, sesame oil, and optional pear or apple for tenderizing. Known for its robust flavors, the dish is often grilled, pan-seared, or cooked on a tabletop barbecue. Nutritionally, Korean BBQ beef is high in protein, with approximately 25-30g per 3.5 ounces (100g) serving, and contains moderate levels of fat depending on the cut of beef used. Variations using leaner cuts like sirloin or tenderloin are lower in saturated fat. Essential nutrients include iron, which supports oxygen transport in the blood, and zinc for immune function. Accompaniments like vegetables and rice balance its nutritional profile, making it a hearty meal option.

Health Benefits

• High-quality protein supports muscle repair and growth, with approximately 25-30g of protein per 3.5 ounces (100g).
• Rich in heme iron, critical for red blood cell production and preventing anemia.
• Contains zinc, which bolsters the immune system and aids in wound healing.

Dietary Considerations

Allergens: Contains soy, sesame, wheat (if soy sauce contains it)

Suitable for: High-protein diets, low-carb diets (if served without rice)

Not suitable for: Vegan, vegetarian, gluten-free (unless gluten-free soy sauce is used)

Selection and Storage

Store marinated beef in an airtight container in the refrigerator for up to 2 days before cooking. Cooked beef can be refrigerated for 3-4 days or frozen for up to 3 months in a sealed container.

Common Questions About Korean bbq beef Nutrition

Is Korean BBQ beef high in protein?

Yes, Korean BBQ beef is typically high in protein due to the beef content. A 3-ounce serving of grilled Korean BBQ beef can provide around 22-25 grams of protein, depending on the cut of meat used, making it a great option for those looking to increase protein intake.

Can I eat Korean BBQ beef on a keto diet?

Yes, Korean BBQ beef can be compatible with a keto diet, as beef itself is low in carbohydrates. However, it’s important to pay attention to marinades and sauces, as they often contain added sugars. Opt for sugar-free or low-carb marinades to keep it keto-friendly.

Is Korean BBQ beef healthy to eat?

Korean BBQ beef can be a healthy source of protein, iron, and zinc, which are essential for muscle function and immune health. However, some marinades are high in sugar and sodium, which can pose a concern if consumed in excess. Choosing leaner cuts of beef and moderating portions of marinades can help make it healthier.

What is a good portion size for Korean BBQ beef?

A good portion size for Korean BBQ beef is about 3-4 ounces of cooked meat per person, which provides roughly 150-250 calories depending on the cut and preparation method. Aim for a balanced meal by pairing it with vegetables or a small serving of rice.

How does Korean BBQ beef compare to regular grilled beef?

Korean BBQ beef often includes marinades and seasonings, which add more flavor but can increase the sugar and sodium content compared to unseasoned grilled beef. Additionally, thinly-sliced meat is typically used for Korean BBQ, which allows for quicker cooking and a slightly different texture than thicker cuts of regular grilled beef.

Data Sources & Scientific References