Print

Meatball Rice Bowls with Korean Flair

Close-up of saucy Meatball Rice Bowls with Korean Flair, topped with sesame seeds and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare savory meatballs coated in a spicy-sweet Korean-style glaze served over rice with fresh toppings for a satisfying weeknight meal.

Ingredients

Scale
  • 1 lb ground pork or beef
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons soy sauce (for meatballs)
  • 1 tablespoon sesame oil (for meatballs)
  • 1 cup short-grain white rice
  • 1 tablespoon vegetable oil (for cooking)
  • For the Glaze:
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • For Toppings:
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1/2 cup kimchi, drained
  • 4 large eggs (optional, for frying)

Instructions

  1. Combine the ground meat, panko, egg, minced garlic, grated ginger, salt, pepper, 2 tablespoons soy sauce, and 1 tablespoon sesame oil in a bowl. Mix gently until just combined; do not overmix.
  2. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 16 to 20 meatballs.
  3. Cook the rice according to package directions. Keep warm.
  4. In a small bowl, whisk together all glaze ingredients: gochujang, honey, 2 tablespoons soy sauce, rice vinegar, and 1 teaspoon sesame oil. Set aside.
  5. Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if necessary, and brown on all sides, about 6 to 8 minutes total.
  6. Reduce the heat to medium-low. Pour the prepared glaze over the meatballs, tossing gently to coat them completely. Simmer for 3 to 5 minutes until the glaze thickens and coats the meatballs well.
  7. If using fried eggs, cook one egg per serving in a separate pan until the whites are set and the yolk is runny.
  8. To assemble the bowls, divide the cooked rice among four bowls. Top the rice with the glazed meatballs.
  9. Garnish each bowl with sliced scallions, toasted sesame seeds, and a side of kimchi. Place a fried egg on top if desired.

Notes

  • For a leaner meatball, use ground turkey, but add a splash more sesame oil to keep them moist.
  • If you prefer less spice, reduce the amount of gochujang in the glaze by half and substitute with ketchup or tomato paste.
  • You can prepare the meatballs a day ahead and store them raw in the refrigerator.

Nutrition

Find it online: https://savorandpin.com/meatball-rice-bowls-with-korean-flair/