Description
These Juicy Korean BBQ Meatball Rice Bowls combine tender, flavorful meatballs glazed in a rich Korean BBQ sauce, served over fluffy white rice and topped with fresh shredded veggies, soft-boiled eggs, sesame seeds, and green onions. This balanced meal brings together savory, sweet, and crunchy elements for a satisfying and colorful dinner that’s easy to prepare and sure to become a family favorite.
Ingredients
Scale
Meatballs
- 1 lb ground beef (Feel free to substitute with ground chicken or turkey for a leaner option.)
- 1 lb ground pork (Adds tenderness and moisture.)
- 2 cloves garlic, minced (Infuses the meatballs with aromatic flavor.)
- 1 tsp grated ginger (Adds a zesty kick and warmth.)
- 2 tbsp soy sauce (Offers depth of umami flavor essential in Korean BBQ.)
- 1 tsp sesame oil (Contributes a delightful nutty richness.)
- 0.5 cup breadcrumbs (Helps to bind the meatballs.)
- 1 large egg, beaten (Acts as a binding agent.)
Rice Bowls & Toppings
- 4 cups cooked white rice (Can substitute with brown rice for added health benefits.)
- 1 cup Korean BBQ sauce (Provides a glossy glaze; swap with teriyaki sauce if desired.)
- 0.5 cup shredded carrots (Adds sweetness and crunch.)
- 0.5 cup shredded purple cabbage (Offers vibrant color and extra crunch.)
- 0.5 cup sliced cucumber (Delivers a refreshing, cooling effect.)
- 4 large soft-boiled eggs (Adds creaminess and protein.)
- 1 tbsp sesame seeds (Used as a garnish.)
- 2 stalks green onions, chopped (Provides fresh flavor and a sprinkle of color.)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, ground pork, minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and beaten egg. Mix thoroughly until all ingredients are evenly incorporated, being careful not to overmix to maintain tender meatballs.
- Form the Meatballs: Shape the meat mixture into evenly sized meatballs, about 1.5 inches in diameter, to ensure even cooking. Place them on a tray or plate ready for cooking.
- Cook the Meatballs: Heat a large skillet over medium heat and lightly grease it with oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 10-12 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through.
- Glaze the Meatballs: Pour the Korean BBQ sauce over the cooked meatballs in the skillet. Gently toss the meatballs in the sauce and simmer for an additional 3-5 minutes until the sauce thickens slightly and coats the meatballs beautifully.
- Prepare the Soft-Boiled Eggs: While the meatballs cook, bring a pot of water to a boil. Gently add the eggs and boil for exactly 6-7 minutes for a soft-boiled consistency. Transfer eggs to an ice bath immediately to halt cooking. Peel and set aside.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Arrange the glazed meatballs on top, then add shredded carrots, shredded purple cabbage, and sliced cucumber alongside. Halve the soft-boiled eggs and place them in each bowl.
- Garnish and Serve: Sprinkle the bowls with sesame seeds and chopped green onions for a fresh finish. Serve immediately while warm to enjoy the contrast of textures and flavors.
Notes
- Ground chicken or turkey can substitute ground beef and pork for a leaner option.
- Brown rice can be used instead of white rice for extra fiber and nutrients.
- If Korean BBQ sauce is unavailable, teriyaki sauce works as a flavorful alternative.
- Be careful not to overmix the meatball mixture to keep them tender.
- Soft-boiled eggs should be cooked for 6-7 minutes for the perfect runny center.
- Meatballs can be baked at 400°F for 18-20 minutes as an alternative cooking method.
