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–+ servings
Korean BBQ Meatball Rice Bowls

Irresistible Korean BBQ Meatball Rice Bowls Your Family Will Love

These Korean BBQ Meatball Rice Bowls combine juicy meatballs and fluffy rice for a satisfying dinner experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with ground chicken or tofu for alternatives.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs are a great option.
  • 1 Large Egg Acts as a binder for the meatballs.
  • 2 cloves Garlic (minced) Freshly minced garlic gives the best taste.
  • 1 tbsp Ginger (grated) Freshly grated ginger ensures vibrant flavor.
  • 2 tbsp Soy Sauce Opt for gluten-free soy sauce for dietary needs.
For the Sauce
  • 3 tbsp Brown Sugar Honey or coconut sugar may work as alternatives.
  • 2 tbsp Gochujang A mix of sriracha and miso paste can be used in its place.
  • 1 tbsp Sesame Oil It's best not to substitute for the best flavor.
  • 1 tbsp Rice Vinegar Regular vinegar is a viable substitute in a pinch.
For the Rice Bowls
  • 3 cups White Rice (cooked) Sushi rice is ideal, but jasmine or brown rice also works.
  • 1 cup Cucumber (sliced) Bell peppers or radishes make for tasty substitutes.
  • 1 cup Carrots (julienned) Feel free to swap in any favorite vegetable.
  • 2 stalks Green Onions (chopped) Substitute or omit if desired.
  • 2 tbsp Sesame Seeds (optional) Substitute with chopped nuts if preferred.

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, and soy sauce. Mix gently until just combined, ensuring not to overwork the mixture. Then, form the mixture into small meatballs, about one inch in diameter, and place them on a plate while you prepare to cook.
  2. Heat a tablespoon of oil in a large skillet over medium heat. Once the oil shimmers, carefully add the meatballs to the skillet. Cook the meatballs for 8–10 minutes, turning occasionally, until they are browned on all sides and fully cooked through.
  3. Using the same skillet, add a little more oil if needed and then whisk together soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a gentle simmer over medium heat, stirring frequently until the sauce thickens slightly, about 3–5 minutes.
  4. Return the cooked meatballs to the skillet, gently tossing them in the thickened Korean BBQ sauce until evenly coated. Allow to simmer for an additional 2–3 minutes, letting the flavors meld and the sauce adhere well.
  5. Scoop warm, fluffy white rice into each serving bowl. Top each bowl with the glazed meatballs, then add fresh cucumber slices, julienned carrots, and chopped green onions. Drizzle a bit of extra sauce on top before garnishing with sesame seeds.
  6. Serve the Korean BBQ Meatball Rice Bowls warm for a delightful dinner experience. Consider offering toppings like sriracha mayo or additional sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Use freshly grated ginger and minced garlic for the most vibrant flavor. Keep an eye on the meatballs as they cook to avoid overcooking.

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