Description
These Irresistibly Juicy Korean BBQ Meatball Rice Bowls offer a savory and satisfying meal combining tender homemade Korean BBQ flavored meatballs with fresh vegetables and perfectly cooked rice. Featuring a blend of ground beef and pork, aromatic garlic and ginger, and a rich soy-based BBQ sauce, these bowls are topped with crunchy shredded carrots, cabbage, sliced cucumber, and soft-boiled eggs for a balanced, flavorful, and wholesome dinner ready in under an hour.
Ingredients
Scale
Meatballs
- 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 substitute)
- 0.5 cup Breadcrumbs (gluten-free breadcrumbs can be used)
- 1 large Egg (beaten)
- 0.5 cup Korean BBQ Sauce (can substitute with teriyaki sauce)
Rice & Vegetables
- 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 (cook for 6–7 minutes)
Garnish
- Sesame Seeds (to taste)
- Chopped Green Onions (to taste)
Instructions
- Prepare Meatball Mixture: In a mixing bowl, combine ground beef, ground pork, minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and the beaten egg. Mix gently until just combined. Let the mixture sit for 10 minutes to allow flavors to meld and breadcrumbs to absorb moisture.
- Shape and Cook Meatballs: Form the mixture into 1 to 1½ inch meatballs. Heat a skillet over medium heat with a small amount of oil. Cook the meatballs for 8 to 10 minutes, turning occasionally, until golden brown on all sides and fully cooked inside.
- Add Korean BBQ Sauce: Pour the Korean BBQ sauce over the cooked meatballs in the skillet. Stir gently to coat them evenly. Allow the meatballs to simmer in the sauce for 2 to 3 minutes until the sauce thickens slightly and glazes the meatballs.
- Prepare Rice and Vegetables: Cook rice according to package instructions. While rice cooks, shred carrots and cabbage, and slice the cucumber. Prepare soft-boiled eggs by boiling them for 6 to 7 minutes, then peeling and halving.
- Assemble Bowls: Divide the cooked rice evenly into bowls. Top with the glazed Korean BBQ meatballs, followed by shredded carrots and cabbage, sliced cucumber, and halved soft-boiled eggs. Garnish with sesame seeds and chopped green onions to add flavor and texture.
Notes
- For a gluten-free version, use tamari in place of soy sauce and gluten-free breadcrumbs.
- Substitute ground chicken or turkey for a leaner meatball option.
- Brown rice or cauliflower rice are great alternatives to white rice to increase fiber or reduce carbs.
- Adjust the cooking time of soft-boiled eggs depending on preferred yolk consistency.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
