Korean BBQ Meatball Rice Bowls
Delicious and fun meatball rice bowls combining juicy meatballs, tasty sauce, fresh veggies, and fluffy rice, perfect for lunch or dinner.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
For the Sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
For Serving
- 3 cups cooked white rice Cooked and plain
- 1/2 each cucumber, sliced For topping
- 1/2 cup carrots, julienned For topping
- 2 each green onions, chopped For topping
- 1 tablespoon sesame seeds (optional) For garnish
Instructions
Preparation
- In a bowl, mix the ground beef, breadcrumbs, egg, minced garlic, grated ginger, and 1 tablespoon of soy sauce until just combined.
- Roll the mixture into bite-sized meatballs.
Cooking
- Heat some oil in a skillet over medium heat and add the meatballs. Cook for 8–10 minutes until browned and fully cooked, then set aside.
- In the same pan, whisk together the remaining soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil. Let it simmer until the sauce thickens slightly.
- Return the cooked meatballs to the skillet and toss in the sauce until well-coated.
Serving
- Scoop cooked rice into bowls. Top each bowl with the meatballs, sliced cucumber, julienned carrots, chopped green onions, and sprinkle sesame seeds on top if desired. Drizzle extra sauce over everything for added flavor.
- Serve warm and enjoy your flavorful Korean BBQ Meatball Rice Bowls!
Notes
Don't overmix the meatball ingredients to avoid tough meatballs. Adjust gochujang based on spice preference. Use fresh vegetables for best results. Store leftovers in an airtight container for up to 3 days.