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Korean BBQ Meatball Rice Bowls

Indulgent Korean BBQ Meatball Rice Bowls Your New Weeknight Hero

Enjoy a flavorful twist on comfort food with Korean BBQ Meatball Rice Bowls, packed with juicy meatballs and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or plant-based ground meat for vegetarian option
  • 1 cup Breadcrumbs (Panko) gluten-free breadcrumbs if needed
  • 1 large Egg or flax egg for vegan option
  • 2 cloves Garlic, minced fresh garlic preferred
  • 1 inch Ginger, grated or ground ginger as substitute
  • 2 tablespoon Soy Sauce plus 0.25 cup for glaze
  • 1 tablespoon Sesame Oil plus 1 teaspoon for glaze
  • Green Onions or chopped shallots
  • Black Pepper to taste
  • 1 tablespoon Brown Sugar or coconut sugar for healthier option
For the Glaze
  • 1 tablespoon Rice Vinegar or apple cider vinegar as substitute
  • 2 tablespoon Gochujang for heat
  • 1 teaspoon Cornstarch
  • 1 tablespoon Water for thickening
For the Spicy Drizzle
  • 0.25 cup Mayonnaise or vegan mayo
  • 1 teaspoon Lime Juice or rice vinegar
  • 1 teaspoon Honey optional
For Serving
  • 2 cups Cooked Jasmine Rice or brown rice/quinoa
  • 0.5 cup Shredded Carrots
  • 0.5 whole Cucumber, thinly sliced or spiralized zucchini
  • Green Onions for garnish
  • Sesame Seeds optional

Equipment

  • mixing bowl
  • baking sheet
  • saucepan
  • Skillet

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Gather ingredients and a large mixing bowl.
  2. In the mixing bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, and black pepper. Mix gently.
  3. Roll about 1.5 tablespoons of mixture into balls and place them on a parchment-lined baking sheet.
  4. Bake for 18-20 minutes or pan-sear in a skillet for 8-10 minutes until cooked through.
  5. Prepare the glaze by combining soy sauce, brown sugar, rice vinegar, gochujang, garlic, and sesame oil in a saucepan. Heat until the sugar dissolves.
  6. Mix cornstarch with water, add to the glaze, and stir until it thickens (2-3 minutes).
  7. Toss cooked meatballs in the Korean BBQ glaze to coat evenly.
  8. In a bowl, mix mayonnaise, gochujang, lime juice, and optional honey to create the spicy drizzle.
  9. Assemble bowls with jasmine rice, glazed meatballs, cucumber, and carrots. Drizzle with spicy mayo, and garnish with green onions and sesame seeds.
  10. Enjoy your Korean BBQ Meatball Rice Bowls with family or guests!

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Chill the meatball mixture for better shape and juiciness. Batch cook for quick dinners later. Substitute rice varieties for health benefits.

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