Description
This Korean BBQ Meatball Rice Bowl is a flavorful and satisfying dish. Juicy meatballs coated in a sticky-sweet Korean BBQ glaze are served over fluffy jasmine rice. Crisp vegetables and a creamy gochujang mayo add freshness and a zesty kick. It’s a perfect meal for busy nights, meal prep, or for impressing guests.
Ingredients
Scale
- 1 lb ground beef (or pork/chicken)
- 1/2 cup breadcrumbs (panko preferred)
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 green onion, finely chopped
- 1/2 tsp black pepper
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 clove garlic, grated
- 1 tsp cornstarch + 1 tbsp water (for slurry)
- 2 cups cooked jasmine rice (or short grain rice)
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 2 green onions, sliced (for garnish)
- Sesame seeds, to garnish (optional)
- 1/4 cup mayo
- 1 tbsp gochujang
- 1 tsp lime juice
Instructions
- For the meatballs: In a mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, and black pepper. Mix well.
- Roll the mixture into uniform meatballs.
- Bake the meatballs on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, or until cooked through. Alternatively, sear them in a skillet.
- For the Korean BBQ glaze: In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil.
- Bring the glaze to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the simmering glaze and cook for 1-2 minutes until thickened.
- For the spicy mayo drizzle: In a small bowl, mix mayonnaise, gochujang, and lime juice until smooth.
- Assemble the Korean BBQ Meatball Rice Bowls: Divide cooked jasmine rice into bowls.
- Top the rice with the cooked Korean BBQ meatballs.
- Drizzle generously with the Korean BBQ glaze.
- Add shredded carrots and sliced cucumber to each bowl.
- Garnish with sliced green onions and sesame seeds, if desired.
- Drizzle with the spicy mayo.
Notes
- Chill the meatball mix for 10-15 minutes before rolling for easier handling.
- Use a cookie scoop or tablespoon to ensure meatballs are uniform in size for even cooking.
- Rinse jasmine rice thoroughly before cooking for fluffier grains.
- For extra brightness, toss sliced cucumbers and carrots with a dash of rice vinegar and sugar for 5-10 minutes before assembling.
- Make extra Korean BBQ glaze or gochujang mayo for a more generous drizzle.
- Components like cooked rice and sauces can be prepared ahead of time for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking or Pan-Searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550-650 kcal (will vary based on specific ingredients and portion sizes)
- Sugar: Approx. 15-25g
- Sodium: Approx. 800-1200mg
- Fat: Approx. 25-35g
- Saturated Fat: Approx. 8-12g
- Unsaturated Fat: Approx. 17-23g
- Trans Fat: Approx. 0-0.5g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g
- Cholesterol: Approx. 100-130mg