Description
These Irresistibly Juicy Korean BBQ Meatball Rice Bowls combine flavorful meatballs glazed in a savory Korean BBQ sauce, served over a bed of warm rice and fresh crunchy vegetables. Topped with soft-boiled eggs and garnished with sesame seeds and green onions, this recipe offers a delicious and satisfying meal inspired by Korean flavors.
Ingredients
Scale
Meatball Mixture
- 1 pound Ground Beef (can substitute with ground chicken or turkey)
- 0.5 pound Ground Pork (substitute with extra ground beef if not available)
- 3 cloves Garlic (minced, freshly minced preferred)
- 1 tablespoon Ginger (grated)
- 0.25 cup Soy Sauce (use tamari for gluten-free option)
- 2 tablespoons Sesame Oil (can use olive oil as a substitute)
- 0.5 cup Breadcrumbs (gluten-free breadcrumbs can be used)
- 1 large Egg (beaten)
Sauce and Toppings
- 0.5 cup Korean BBQ Sauce (can substitute with teriyaki sauce)
- 2 cups Cooked White Rice (can use brown rice or cauliflower rice)
- 1 cup Shredded Carrots & Cabbage (mix with other crunchy vegetables if desired)
- 1 cup Sliced Cucumber
- 2 large Soft-Boiled Eggs (cooked for 6–7 minutes)
- To taste Sesame Seeds & Chopped Green Onions (for garnish)
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground beef, ground pork, minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and the beaten egg. Mix gently but thoroughly to combine all ingredients evenly. Let the mixture sit for 10 minutes to allow the flavors to meld and the breadcrumbs to absorb moisture.
- Shape and Cook Meatballs: Shape the mixture into 1 to 1½ inch meatballs, ensuring they are uniform in size for even cooking. Heat oil in a skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until they are golden brown on all sides and cooked through internally.
- Glaze Meatballs with Sauce: Pour the Korean BBQ sauce over the cooked meatballs in the skillet. Stir gently to coat the meatballs evenly with the sauce. Allow them to simmer for 2 to 3 minutes until the sauce thickens slightly and clings to the meatballs.
- Prepare Rice and Vegetables: Cook the rice according to package instructions until tender. Slice the carrots and cabbage finely and prepare any additional crunchy vegetables as desired. Soft-boil the eggs by cooking them for 6 to 7 minutes, then peel and set aside.
- Assemble the Bowls: Place a serving of warm cooked rice at the base of each bowl. Top with the glazed Korean BBQ meatballs, then add the shredded carrots and cabbage mixture along with the sliced cucumber. Halve the soft-boiled eggs and add them to the bowl. Garnish with sesame seeds and chopped green onions for a fresh, nutty finish.
Notes
- Substitute ground chicken or turkey for a leaner meatball option.
- Use gluten-free soy sauce (tamari) and breadcrumbs to make the dish gluten-free.
- Soft-boiled eggs add a creamy, rich texture; adjust cooking time for preferred yolk consistency.
- For a lower-carb option, use cauliflower rice instead of white rice.
- Additional crunchy vegetables like bell peppers or radish can be added to the vegetable mix for variety.
- Ensure meatballs are cooked through to an internal temperature of 160°F (71°C) for safety.
