Description
Enjoy these Korean BBQ Meatball Rice Bowls, a flavorful and satisfying meal perfect for any occasion. The sweet and savory glaze on tender meatballs, combined with fresh vegetables and fluffy rice, creates a delightful dish.
Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 large egg
- 1/4 cup breadcrumbs
- 2 cups cooked white rice
- 1/2 cucumber, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp sesame seeds
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, egg, and breadcrumbs. Mix gently until just combined.
- Form the mixture into small meatballs, about 1-inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until browned and cooked through.
- While the meatballs are baking, prepare the Korean BBQ glaze. In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp gochujang, and 1 tsp sesame oil. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly.
- Once the meatballs are cooked, toss them in the Korean BBQ glaze until evenly coated.
- Prepare the spicy mayo by mixing 1/4 cup mayonnaise with 1 tbsp sriracha.
- Assemble the Korean BBQ Meatball Rice Bowls: Divide the cooked white rice among serving bowls. Top with the glazed Korean BBQ meatballs, sliced cucumber, and shredded carrots.
- Drizzle with spicy mayo and sprinkle with sesame seeds.
Notes
- For a spicier kick, add more sriracha to the mayo or glaze.
- Feel free to substitute ground turkey or chicken for ground beef.
- Other vegetables like shredded cabbage or bell peppers can be used instead of cucumbers and carrots.
- Coconut aminos can be used as a soy-free alternative to soy sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Stirring
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
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