Description
These Korean BBQ Meatball Rice Bowls feature tender ground beef meatballs glazed with a flavorful sweet and spicy Korean BBQ sauce. Paired with fluffy jasmine rice, fresh cucumber, shredded carrots, and a creamy gochujang-spiked mayo, this dish balances savory, tangy, and spicy elements for a delicious, easy-to-make bowl meal perfect for weeknight dinners.
Ingredients
Scale
Meatballs
- 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
Korean BBQ Glaze
- 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
Spicy Mayo
- 0.25 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice or rice vinegar
- 1 teaspoon honey (optional)
To Serve
- 2 cups cooked jasmine rice
- 0.5 cup shredded carrots
- 0.5 cucumber, thinly sliced
- 2 green onions, sliced
- Sesame seeds (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, finely chopped green onion, and black pepper. Mix gently until just combined to keep the meatballs tender.
- Shape the meatballs: Form the mixture into meatballs using about 1.5 tablespoons of meat per ball, shaping them evenly to ensure uniform cooking.
- Cook the meatballs: You can either bake the meatballs in a preheated oven at 400°F (200°C) for 18 to 20 minutes until browned and cooked through, or pan-fry them in a skillet over medium heat until nicely browned on all sides and cooked thoroughly.
- Make the Korean BBQ glaze: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, grated garlic, and sesame oil. Stir well and bring the mixture to a gentle simmer over medium heat.
- Thicken the glaze: Mix cornstarch with water to create a slurry and add it to the simmering sauce. Continue cooking for 2 to 3 minutes until the glaze thickens and becomes glossy.
- Coat the meatballs: Toss the cooked meatballs in the warm glaze until they are fully coated and flavorful.
- Prepare the spicy mayo: In a small bowl, mix mayonnaise, gochujang, lime juice (or rice vinegar), and honey until smooth and creamy.
- Assemble the bowls: Divide the cooked jasmine rice into serving bowls. Top with the glazed Korean BBQ meatballs, sliced cucumber, shredded carrots, and a drizzle of the spicy mayo. Garnish with sliced green onions and sprinkle with sesame seeds if desired. Serve immediately.
Notes
- Panko breadcrumbs help keep the meatballs light and tender but regular breadcrumbs can be substituted.
- If you prefer a less spicy option, reduce the amount of gochujang in the glaze and mayo.
- The honey in the spicy mayo is optional but adds a nice balance to the heat.
- Feel free to add steamed or sautéed vegetables like bok choy or spinach for extra nutrition.
- These meatballs can be made ahead and reheated gently in the glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ, meatballs, rice bowls, gochujang, Korean cuisine, easy dinner, ground beef, spicy mayo, flavorful glaze
