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Authentic Korean BBQ Meatball Bowl | Better Than Takeout!

korean bbq meatball rice bowls

Recipe by Lucia Dorinda

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These Korean BBQ meatball rice bowls feature juicy homemade meatballs glazed in sweet and spicy gochujang sauce, served over fluffy rice with fresh vegetables. Ready in 40 minutes and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 pound ground beef, 80/20 or 85/15
  • 1/2 cup breadcrumbs, plain or panko
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons gochujang, Korean chili paste
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 cups cooked white rice, short grain or sushi rice
  • 1/2 cucumber, sliced
  • 1/2 cup carrots, julienned
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds, optional
  • 1 tablespoon neutral oil, for cooking

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, and 1 tablespoon soy sauce. Mix until just combined, being careful not to overmix. Roll into bite-sized balls about 1 inch in diameter.
  2. Heat neutral oil in a large skillet over medium heat. Add meatballs in a single layer without crowding. Cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through to 160°F internal temperature. Transfer to a plate and set aside.
  3. In the same skillet, whisk together remaining 1 tablespoon soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil. Simmer over medium heat for 3 to 5 minutes, whisking occasionally, until sauce thickens slightly.
  4. Return cooked meatballs to the skillet with the sauce. Toss gently to coat every meatball completely. Cook for 2 more minutes to let the sauce caramelize slightly on the meatballs.
  5. Scoop warm cooked rice into four serving bowls. Top with glazed meatballs and drizzle any extra sauce from the pan over the rice.
  6. Arrange sliced cucumber, julienned carrots, and chopped green onions around the meatballs. Sprinkle with sesame seeds if using. Serve immediately while hot.

Notes

Make Ahead: Cook meatballs up to 3 days in advance and store in fridge. Reheat in fresh sauce before serving.

Freezer Friendly: Freeze cooked meatballs without sauce for up to 3 months. Thaw overnight in fridge and glaze with fresh sauce.

Spice Level: Reduce gochujang to 1 tablespoon for less heat. Add red pepper flakes for extra kick.

Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce. Check gochujang label for gluten.

Storage: Store components separately in airtight containers for up to 4 days. Add fresh vegetables before serving.

Find it online: https://www.alldietmeals.com/korean-bbq-meatball-rice-bowls/