Korean BBQ Meatball Rice Bowls (Printable Version)
# What You’ll Need:
→ Meatballs
01 -
1 pound ground beef
02 -
0.5 cup panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1 inch piece ginger, grated
06 -
2 tablespoons soy sauce
07 -
1 tablespoon sesame oil
08 -
1 green onion, finely chopped
09 -
0.5 teaspoon black pepper
→ Glaze
10 -
0.25 cup soy sauce
11 -
2 tablespoons brown sugar
12 -
1 tablespoon rice vinegar
13 -
1 tablespoon gochujang
14 -
1 teaspoon sesame oil
15 -
1 clove garlic, grated
16 -
1 teaspoon cornstarch
17 -
1 tablespoon water
→ Spicy Mayo
18 -
0.25 cup mayonnaise
19 -
1 tablespoon gochujang
20 -
1 teaspoon lime juice or rice vinegar
21 -
1 teaspoon honey (optional)
→ Assembly
22 -
2 cups cooked jasmine rice
23 -
0.5 cup shredded carrots
24 -
0.5 cucumber, thinly sliced
25 -
2 green onions, sliced
26 -
Sesame seeds (optional)
# Steps to Follow:
01 -
In a large bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onion, and black pepper until just combined.
02 -
Form into meatballs using about 1.5 tablespoons of mixture per ball.
03 -
Bake at 400°F (200°C) for 18–20 minutes or pan-fry in a skillet until browned and cooked through.
04 -
In a small saucepan, combine soy sauce, brown sugar, vinegar, gochujang, garlic, and sesame oil. Stir and bring to a simmer.
05 -
Add cornstarch mixed with water and cook until the glaze thickens, about 2–3 minutes.
06 -
Toss cooked meatballs in the warm glaze to coat evenly.
07 -
Mix mayonnaise, gochujang, lime juice, and honey until smooth.
08 -
Layer cooked rice in bowls. Add glazed meatballs, cucumber slices, shredded carrots, and drizzle with spicy mayo. Garnish with green onions and sesame seeds if desired.
# Additional Notes:
01 -
Let the meatball mixture chill before rolling to improve handling and texture.
02 -
Cook rice ahead of time and keep warm for quicker assembly.
03 -
Double the glaze recipe for extra sauciness or additional drizzling over the rice.