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Korean BBQ Meatball Rice Bowls Recipe

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These Korean BBQ Meatball Rice Bowls feature tender, flavorful beef meatballs cooked in a savory and slightly sweet gochujang sauce, served over fluffy white rice with fresh cucumber, carrots, and green onions for a perfect balanced meal inspired by Korean flavors.

Ingredients

Meatballs

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce

Sauce

  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger

Bowl Toppings

  • 3 cups cooked white rice
  • 1/2 cucumber, sliced
  • 1/2 cup carrots, julienned
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, and 1 tablespoon soy sauce. Mix gently until just combined to avoid tough meatballs, then roll the mixture into bite-sized balls.
  2. Cook the Meatballs: Heat a little oil in a skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally until they are browned on all sides and fully cooked through. Remove the meatballs from the skillet and set them aside.
  3. Make the Sauce: Using the same skillet, add the remaining soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk everything together and let it simmer over medium heat until the sauce slightly thickens, which will take about 3-5 minutes.
  4. Toss Meatballs in Sauce: Return the cooked meatballs to the skillet and coat them thoroughly with the sauce by stirring gently for a minute or two to allow the flavors to meld.
  5. Assemble the Bowls: Divide the cooked white rice evenly among serving bowls. Top each bowl with the coated meatballs, sliced cucumber, julienned carrots, chopped green onions, and sprinkle with sesame seeds if using.
  6. Serve: Drizzle any remaining sauce over the bowls and serve warm for a delicious and comforting meal.

Notes

  • You can substitute ground beef with ground pork or chicken if preferred.
  • For a gluten-free version, replace soy sauce with tamari or coconut aminos and use gluten-free breadcrumbs.
  • Adjust the amount of gochujang to modulate the spice level according to your taste.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Adding fresh herbs such as cilantro or mint can enhance freshness.

Find it online: https://crispcharm.com/korean-bbq-meatball-rice-bowls-recipe/