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Customizable Korean BBQ Meatball Rice Bowls for Busy Nights

Enjoy customizable Korean BBQ meatball rice bowls that are quick, easy, and full of savory goodness, perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or ground chicken or tofu
  • 1 cup Breadcrumbs gluten-free if needed
  • 1 large Egg or a flax egg for vegan
  • 2 cloves Garlic, minced fresh garlic preferred
  • 1 tablespoon Ginger, grated fresh ginger is preferred
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 2 tablespoons Brown Sugar or coconut sugar
  • 1.5 tablespoons Gochujang or sriracha mixed with miso
  • 1 teaspoon Sesame Oil
For the Rice Bowl
  • 3 cups Cooked White Rice or jasmine, brown, or cauliflower rice
  • 0.5 Cucumber, sliced or bell peppers or radishes
  • 0.5 cup Carrots, julienned mix in favorite crispy veggies
  • 2 Green Onions, chopped or chives
  • 1 tablespoon Sesame Seeds optional for garnish

Equipment

  • Large mixing bowl
  • skillet
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, and soy sauce. Mix gently and form into 1-inch balls.
  2. Cook Meatballs: Heat oil in a skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
  3. Make Sauce: In the same skillet, reduce heat and add soy sauce, brown sugar, gochujang, and any remaining garlic and ginger. Simmer until thickened.
  4. Glaze Meatballs: Return meatballs to the skillet, toss gently in the sauce until fully coated and heated through.
  5. Assemble Bowls: Scoop cooked rice into bowls, top with glazed meatballs, cucumber, carrots, green onions, and remaining sauce. Sprinkle with sesame seeds.

Notes

For best texture and flavor, assemble fresh with newly chopped veggies right before serving.