Name: Korean BBQ Meatball Rice Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound ground beef; 0.5 cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1 inch piece ginger, grated; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 green onion, finely chopped; 0.5 teaspoon black pepper; 0.25 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon gochujang; 1 clove garlic, grated; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 1 tablespoon water; 0.25 cup mayonnaise; 1 tablespoon gochujang; 1 teaspoon lime juice or rice vinegar; 1 teaspoon honey (optional); 2 cups cooked jasmine rice; 0.5 cup shredded carrots; 0.5 cucumber, thinly sliced; 2 green onions, sliced; Sesame seeds (optional)

Introduction

Korean BBQ Meatball Rice Bowls are a flavorful and satisfying meal perfect for any day of the week. Juicy meatballs glazed in a sweet and spicy sauce are served over fragrant jasmine rice with fresh vegetables and a creamy spicy mayo. This dish combines bold Korean flavors with simple ingredients for an easy yet impressive dinner.

A white bowl filled with a base layer of fluffy white rice, topped with five glossy, dark brown meatballs glazed with sauce and sprinkled with sesame seeds and chopped green onions. To the right, a bright sunny-side-up egg with a shiny yellow yolk and some sesame seeds on top sits on the rice. Next to the egg, a neat pile of thin, orange shredded carrots adds color. On the left side, several thin, fresh cucumber slices are arranged in a row, some drizzled with a hint of reddish-orange sauce. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef

0.5 cup breadcrumbs (panko)

1 egg

2 cloves garlic, minced

1 inch piece ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 green onion, finely chopped

0.5 teaspoon black pepper

0.25 cup soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon gochujang

1 teaspoon sesame oil

1 clove garlic, grated

1 teaspoon cornstarch

1 tablespoon water

0.25 cup mayo

1 tablespoon gochujang

1 teaspoon lime juice or rice vinegar

1 teaspoon honey (optional)

2 cups cooked jasmine rice

0.5 cup shredded carrots

0.5 cucumber, thinly sliced

2 green onions, sliced

Sesame seeds (optional)

Instructions

Step 1: In a large bowl, mix ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, and black pepper until just combined.

Step 2: Form the mixture into meatballs using about 1.5 tablespoons of mixture per ball.

Step 3: Bake the meatballs at 400°F (200°C) for 18–20 minutes or pan-fry in a skillet until browned and cooked through.

Step 4: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, grated garlic, and sesame oil. Stir and bring to a simmer.

Step 5: Mix cornstarch with water, then add to the saucepan. Cook until the glaze thickens, about 2–3 minutes.

Step 6: Toss the cooked meatballs in the warm glaze to coat them evenly.

Step 7: For the spicy mayo, mix mayo, gochujang, lime juice (or rice vinegar), and honey until smooth.

Step 8: Assemble the bowls by layering cooked jasmine rice, glazed meatballs, sliced cucumber, shredded carrots, and drizzle with spicy mayo. Garnish with sliced green onions and sesame seeds, if desired.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance. Store them refrigerated and add the glaze just before serving to keep them flavorful and moist.

What if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mix of miso paste and chili garlic sauce or another spicy fermented paste, though the flavor will be slightly different.