Description
These Savory Korean BBQ Meatball Rice Bowls are perfect for cozy nights, featuring juicy meatballs simmered in a flavorful Korean BBQ sauce, served over fluffy rice with fresh vegetables and soft-boiled eggs. This dish combines tender ground beef and pork with aromatic garlic and ginger, delivering an irresistible balance of sweet, savory, and umami flavors in every bite.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Substitution: Use ground chicken or turkey for a leaner option.)
- 0.5 lb Ground Pork (Can be replaced with additional ground beef.)
- 2 cloves Garlic, minced
- 1 tsp Grated Ginger
- 2 tbsp Soy Sauce (Use tamari for gluten-free.)
- 1 tsp Sesame Oil
- 0.5 cup Breadcrumbs (Substitution: Use panko for extra crunch.)
- 1 large Egg, beaten (Binds ingredients and adds moisture.)
Sauce & Bowl Components
- 1 cup Korean BBQ Sauce (The star of the dish.)
- 4 cups Cooked White Rice (Alternative: Swap for brown rice.)
- 0.5 cup Shredded Carrots
- 0.5 cup Shredded Purple Cabbage
- 0.5 cup Sliced Cucumber
- 4 Soft-Boiled Eggs
- 1 tbsp Sesame Seeds (For garnish.)
- 2 Chopped Green Onions (For garnish.)
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef and ground pork with minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and the beaten egg. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat.
- Form the meatballs: Once mixed, take a portion of the meat mixture and roll it into balls about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper.
- Cook the meatballs: Heat a large skillet over medium heat and add a drizzle of oil to prevent sticking. Once heated, carefully add the meatballs to the skillet in a single layer. Cook for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
- Simmer in BBQ sauce: Remove the cooked meatballs from the skillet and set them aside on a warm plate. In the same skillet, pour in the Korean BBQ sauce and bring it to a gentle simmer over medium heat. Let it cook for about 2-3 minutes until it thickens.
- Coat meatballs with sauce: Return the meatballs to the skillet and gently toss them in the simmering Korean BBQ sauce to coat them. Allow them to simmer in the sauce for an additional 2-3 minutes.
- Prepare sides and eggs: Meanwhile, cook the rice according to package instructions. Prepare your vegetables while the rice cooks. For soft-boiled eggs, boil the eggs for 6-7 minutes and then transfer them to an ice water bath to stop cooking, making peeling easier.
- Assemble and serve: To serve, start by scooping cooked rice into each bowl. Top with meatballs coated in Korean BBQ sauce, then add shredded carrots, purple cabbage, and sliced cucumber. Halve the soft-boiled eggs and garnish with sesame seeds and chopped green onions for a fresh finish.
Notes
- For a leaner version, substitute ground beef and pork with ground chicken or turkey.
- Use tamari instead of soy sauce to make the dish gluten-free.
- Panko breadcrumbs can be used instead of regular breadcrumbs for an extra crunchy texture.
- Soft-boiled eggs can be cooked to preference; adjust time slightly for runnier or firmer yolks.
- Brown rice can be used instead of white rice for added fiber and nutrients.
- Make sure not to overwork the meatball mixture to keep meatballs tender.
