Name: Korean BBQ Meatball Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound ground beef; 0.5 cup breadcrumbs (panko); 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; 0.25 cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon gochujang; 1 teaspoon sesame oil; 1 clove garlic, grated; 1 teaspoon cornstarch; 1 tablespoon water; 0.25 cup mayo; 1 tablespoon gochujang; 1 teaspoon lime juice or rice vinegar; 1 teaspoon honey (optional); 2 cups cooked jasmine rice; 0.5 cup shredded carrots; 0.5 cucumber, thinly sliced; 2 green onions, sliced; Sesame seeds (optional)

Description

This Korean BBQ Meatball Rice Bowl combines sweet, savory, and spicy flavors in a delightful meal.

Ingredients

Scale

1 pound ground beef
0.5 cup breadcrumbs (panko)
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
0.25 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon gochujang
1 teaspoon sesame oil
1 clove garlic, grated
1 teaspoon cornstarch
1 tablespoon water
0.25 cup mayo
1 tablespoon gochujang
1 teaspoon lime juice or rice vinegar
1 teaspoon honey (optional)
2 cups cooked jasmine rice
0.5 cup shredded carrots
0.5 cucumber, thinly sliced
2 green onions, sliced
Sesame seeds (optional)

Instructions

In a large bowl, thoroughly combine the ground beef, panko breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, and black pepper. Mix until all ingredients are just incorporated without overworking the mixture, ensuring tender meatballs.
Shape the mixture into meatballs, using about 1.5 tablespoons per ball. You can bake them on a lined baking sheet at 400°F (200°C) for 18-20 minutes until golden and cooked through, or pan-fry them in a skillet over medium heat, turning regularly for even browning.
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, grated garlic, and sesame oil. Stir over medium heat until it reaches a simmer. Mix cornstarch with a tablespoon of water to form a slurry, then add to the saucepan. Cook to thicken the glaze, stirring constantly for about 2-3 minutes.
Once the glaze thickens, remove from heat. Add the cooked meatballs to the glaze, tossing them gently to ensure each meatball is thoroughly coated in the sauce.
Combine the mayonnaise, gochujang, lime juice, and optional honey in a small bowl and mix until smooth to prepare the spicy mayo. In serving bowls, layer the cooked jasmine rice first, then arrange the glazed meatballs, sliced cucumber, shredded carrots, and a generous drizzle of the spicy mayo. Garnish with sliced green onions and sesame seeds as desired.

Notes

Cooking time may vary depending on your appliance’s efficiency—keep a close eye on the meatballs during the last few minutes of cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 600 kcal
Sodium: High due to soy sauce
Protein: 35 g