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Korean BBQ Meatball Rice Bowls Recipe

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4.9 from 71 reviews

Korean BBQ Meatball Rice Bowls combine tender ground beef meatballs coated in a savory, sweet, and spicy gochujang-based sauce, served over fluffy white rice with fresh cucumber, carrots, and green onions for a flavorful and comforting meal inspired by Korean barbecue.

Ingredients

Meatballs

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce

Sauce

  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced (for sauce)
  • 1 teaspoon ginger, grated (for sauce)

To Serve

  • 3 cups cooked white rice
  • 1/2 cucumber, sliced
  • 1/2 cup carrots, julienned
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, and 1 tablespoon soy sauce. Mix until just combined to avoid dense meatballs, then roll the mixture into bite-sized balls.
  2. Cook Meatballs: Heat a drizzle of oil in a skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until they are browned on all sides and fully cooked through. Remove the meatballs from the skillet and set aside.
  3. Make Sauce: In the same skillet, reduce the heat slightly and whisk together 1 tablespoon soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Allow the sauce to simmer gently until it thickens slightly and the flavors meld, about 2-3 minutes.
  4. Coat Meatballs: Return the meatballs to the skillet, tossing them gently in the thickened sauce to coat them evenly and heat through.
  5. Assemble Bowls: Divide the cooked white rice evenly into serving bowls. Top each bowl with the sauced meatballs, sliced cucumber, julienned carrots, chopped green onions, and sprinkle with sesame seeds if using.
  6. Serve: Drizzle any remaining sauce over the top of the bowls and serve warm for a comforting and vibrant Korean-inspired meal.

Notes

  • For a gluten-free version, substitute gluten-free breadcrumbs and tamari instead of soy sauce.
  • Adjust gochujang quantity to control the spice level to your preference.
  • Meatballs can be baked at 400°F (200°C) for 15-20 minutes if you prefer baking over skillet cooking.
  • Adding fresh herbs like cilantro or mint can add a refreshing contrast to the savory meatballs.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dipping sauce or marinade.

Find it online: https://alinacooks.com/korean-bbq-meatball-rice-bowls-recipe/