Description
Korean BBQ Meatball Rice Bowls feature tender, juicy meatballs glazed in a rich and flavorful Korean BBQ sauce, served over fluffy jasmine or short-grain rice and topped with fresh, crunchy vegetables like cucumber, carrots, and scallions. This quick and easy dish blends sweet, spicy, and umami flavors, making it perfect for busy weeknights or casual gatherings. Customize with variations like vegetarian options, extra spice, or alternative proteins for a versatile and satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef or pork
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- 1 tablespoon vegetable oil (for cooking)
Korean BBQ Sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons gochujang (Korean chili paste)
Rice and Toppings
- 3 cups cooked steamed jasmine or short-grain rice
- 1/2 cup cucumber, thinly sliced
- 1/2 cup carrots, julienned
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds (optional)
- Roasted seaweed strips or kimchi (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef or pork with minced garlic, grated ginger, soy sauce, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Shape and Cook the Meatballs: Roll the meat mixture into small, bite-sized balls. Heat the vegetable oil in a skillet over medium-high heat and cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Make the Korean BBQ Sauce: In a small saucepan, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang paste. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
- Glaze the Meatballs: Toss the cooked meatballs into the simmering Korean BBQ sauce, coating them evenly so each bite is packed with flavor and has a sticky, glossy finish.
- Assemble the Bowls: Spoon the warm steamed rice into bowls. Top with the glazed Korean BBQ meatballs and garnish with sliced cucumbers, shredded carrots, scallions, toasted sesame seeds, and your choice of roasted seaweed strips or kimchi for an authentic touch.
Notes
- Keep meatballs consistent in size for even cooking and the perfect bite.
- Mix the meatball mixture gently; overmixing can lead to dense meatballs.
- Simmer the sauce until thick enough to coat the meatballs well.
- Add fresh vegetables just before serving to maintain crunch and vibrant color.
- Serve over warm rice to keep the dish comforting and cohesive.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Korean BBQ, meatballs, rice bowls, Korean cuisine, quick dinner, Korean BBQ sauce, ground beef, ground pork, healthy bowls, weeknight meals
