Korean BBQ Meatball Rice Bowls
50 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 25 min | 50 min |
Introduction
These Korean BBQ meatball rice bowls are saucy, savory, and a little bit spicy, with all your favorite takeout flavors at home.
Gochujang, a Korean fermented chile paste, gives the meatballs and sauce a deep, restaurant-style flavor that still feels cozy and comforting.
Fresh pickled carrots and cucumbers add a bright, crunchy contrast that keeps every bite light, balanced, and totally addicting.
Ingredients (4 servings)
Ingredients for the Meatballs
Ingredients for the Korean BBQ Sauce
Ingredients for the Rice
Ingredients for Pickled Carrots & Cucumbers
Ingredients for Toppings
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How to Make Korean BBQ Meatball Rice Bowls
-
Quick-pickle the carrots and cucumbers
In a medium bowl, whisk rice vinegar, water, sugar, and sea salt until the sugar mostly dissolves.
Add the carrots and cucumbers, press them under the liquid, and let them sit while you cook everything else.
-
Cook the rice
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear.
Combine rice, water, and sea salt in a small pot, then bring it to a gentle boil over medium heat.
Stir once, cover, reduce heat to low, and simmer for 15 minutes without lifting the lid.
Turn off the heat and let the rice rest, covered, for 5 to 10 minutes, then fluff with a fork.
-
Mix the meatball mixture
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or lightly oil it.
In a large bowl, combine ground beef, egg, panko, green onion, garlic, soy sauce, sesame oil, and black pepper.
Use clean hands to mix gently until everything is evenly combined, but do not mash the meat into a paste.
-
Shape and bake the meatballs
Scoop about 1 to 1½ tablespoons of mixture per meatball and roll into small, even balls.
Arrange the meatballs on the prepared baking sheet with a little space between each one.
Bake for 12 to 15 minutes, or until browned and cooked through, reaching 160°F in the center.
-
Make the Korean BBQ sauce
While the meatballs bake, add gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water to a saucepan.
Place over medium heat, whisk well, and simmer for 3 to 5 minutes until slightly thickened and glossy.
If it gets too thick, whisk in a tablespoon or two of water to loosen it back up.
-
Coat the meatballs in sauce
Transfer the hot meatballs into the saucepan of Korean BBQ sauce and toss gently to coat every side.
Let them simmer together for 2 to 3 minutes so the flavors soak into the meatballs.
-
Assemble the rice bowls
Divide the warm rice between bowls and spoon saucy meatballs on top, adding extra sauce if you like.
Drain the pickled carrots and cucumbers, then arrange them around the meatballs for color and crunch.
Finish with sesame seeds and chopped green onion, and serve the bowls right away while everything is hot.
Substitutions
- Use ground turkey instead of ground beef
- Ground turkey makes the meatballs a little lighter and leaner, but they still stay juicy thanks to the egg and panko. The flavor is slightly milder, which lets the Korean BBQ sauce stand out even more.
- Use tamari and gluten-free panko for a gluten-free version
- Swap the soy sauce for tamari and use gluten-free panko to keep the same texture and salty, savory flavor. The meatballs hold together just as well, and the rice bowls stay comforting and familiar.
- Swap cauliflower rice for white rice
- Cauliflower rice gives you a lower-carb bowl that still catches all the delicious sauce and juices. The texture is lighter and more tender, so do not overcook it or it can get mushy.
Tips
- Do not overwork the meat
- Mix the meatball ingredients just until they come together so the meatballs stay tender and never rubbery or dense.
- Use a small scoop for even meatballs
- Portion the mixture with a small cookie scoop or tablespoon so every meatball cooks at the same rate and stays juicy.
- Taste and tweak the sauce
- Stir in extra gochujang for more heat or a little more honey for sweetness until the sauce matches your taste.
- Let the rice rest before fluffing
- That short covered rest lets the steam finish cooking the grains, giving you soft, separate rice instead of wet clumps.
- Make it a meal-prep bowl
- Store rice, sauced meatballs, and drained pickles in separate containers, then assemble after reheating so the textures stay fresh.
Nutrition Facts *
| Energy | 682 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 30 | g |
| Carbohydrates | 69 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My meatballs turned out dense. What went wrong?
- Dense meatballs usually mean the mixture was overmixed or too tightly packed. Next time, mix gently with your fingertips, stop as soon as everything looks combined, and roll the balls softly instead of pressing them hard together.
- Can I cook the meatballs on the stovetop instead of baking?
- Yes, you can pan-sear them in a large skillet with a thin film of oil over medium heat. Turn them every few minutes until browned on all sides and cooked through, then add the sauce and simmer briefly together.
- How can I tone down the spice for kids or mild eaters?
- Use a little less gochujang and add more honey and water to keep the sauce balanced and smooth. You can also serve the sauce on the side and let everyone spoon on as much as they like.
- How long do leftovers keep, and how should I reheat them?
- Leftover meatballs, rice, and pickles keep well in the fridge for about three days in airtight containers. Reheat the rice and meatballs gently in the microwave with a splash of water, then add the chilled pickles and fresh toppings right before serving.
Serving Suggestions
These Korean BBQ meatball rice bowls pair nicely with a simple miso soup or steamed edamame for a cozy dinner.
Try adding sliced avocado, a drizzle of spicy mayo, or a jammy egg if you want an extra indulgent bowl.
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