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Flavorful Korean BBQ Meatball Bowls

Section: Midday Meals

This dish combines tender meatballs glazed in a savory Korean BBQ sauce with a hint of spice from gochujang-based mayo. Meatballs, infused with garlic, ginger, and sesame oil, are baked or pan-fried to a juicy finish. Served atop fragrant jasmine rice, the bowls are topped with crisp cucumber, shredded carrots, green onions, and a sprinkle of sesame seeds, balancing texture and flavor for an enticing meal.

The glaze thickens beautifully, coating each meatball with a sweet and tangy layer. The spicy mayo adds a creamy kick that complements the savory notes perfectly. Whether prepared for a quick dinner or a casual gathering, these bowls bring a harmonious blend of Korean-inspired flavors and fresh components to the table.

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Lindsey
Created By Lindsey
Most recently updated on Sat, 27 Sep 2025 00:06:24 GMT
A plate of food with meatballs, rice, and vegetables. Save
A plate of food with meatballs, rice, and vegetables. | cookbing.com

These Korean BBQ Meatball Rice Bowls bring together savory glazed meatballs with fresh crisp vegetables and a creamy, spicy mayo drizzle that wakes up every bite. The combination of sweet, spicy, and tangy flavors layered over fluffy jasmine rice makes this a perfect weeknight dinner that feels special without needing fuss.

I first made these bowls for a casual dinner with friends who love bold flavors. They quickly became a staple in our rotation, especially when I want something comforting but vibrant.

Ingredients List

  • Ground beef: provides rich and juicy meatballs use fresh good quality beef for best flavor
  • Panko breadcrumbs: keep meatballs light and tender allowing for a nicely textured bite
  • Garlic and ginger: bring classic Korean aromatics that brighten the dish
  • Soy sauce: adds umami depth choose naturally brewed for richer taste
  • Sesame oil: imparts a nutty aroma use toasted sesame oil for better flavor
  • Green onion: fresh and crisp for garnish and mixing adds a gentle onion flavor
  • Brown sugar: balances the salty glaze with sweetness pick firmly packed sugar to measure accurately
  • Gochujang chili paste: is essential for authentic spice and heat adjust to your comfort level
  • Mayo: for making the creamy spicy drizzle choose full fat mayo for richness
  • Jasmine rice: fluffy and fragrant rice that complements the glaze pick good quality aged rice for best texture
  • Fresh cucumber and shredded carrots: add refreshing crunch and balance the warmth of meatballs
  • Lime juice or rice vinegar: lends brightness to the mayo drizzle adding subtle acidity

Cooking Steps

Prepare The Meatball Mixture:
Blend ground beef breadcrumbs egg minced garlic grated ginger soy sauce sesame oil finely chopped green onion and black pepper gently mix to combine without overworking so meatballs stay tender
Shape And Cook The Meatballs:
Roll the mixture into meatballs about 1.5 tablespoons each for uniform size bake in a preheated oven at 400 degrees Fahrenheit for 18 to 20 minutes or pan-fry in a skillet until meatballs are browned and cooked through
Make The Korean BBQ Glaze:
In a small saucepan stir together soy sauce brown sugar rice vinegar gochujang grated garlic and sesame oil bring to a gentle simmer then whisk in cornstarch mixed with water cook until sauce thickens and coats the back of a spoon
Glaze The Meatballs:
Place warm cooked meatballs in a bowl toss with the hot glaze making sure each ball is completely coated with the flavorful sauce
Prepare The Spicy Mayo:
Combine mayo gochujang lime juice or rice vinegar and optional honey mix until smooth and creamy adjusting spice levels to your preference
Assemble The Bowls:
Spoon cooked jasmine rice into serving bowls top with glazed meatballs add thinly sliced cucumber shredded carrots drizzle generously with spicy mayo garnish with additional sliced green onions and sesame seeds if desired
A plate of food with meatballs, rice, and vegetables.
A plate of food with meatballs, rice, and vegetables. | cookbing.com

My favorite part of this recipe is the glaze it has just the right harmony of sweet spicy and savory that keeps everyone coming back for more. These bowls remind me of cozy dinners with family where everyone customized their bowls just the way they liked.

Best Storage Practices

Store any leftover glazed meatballs and rice separately in airtight containers in the refrigerator for up to three days to maintain freshness. The spicy mayo can be stored covered and stirred before serving. Reheat meatballs gently in a skillet or microwave to keep the glaze from drying out.

Ingredient Swaps

Ground turkey or chicken can replace beef for a lighter alternative. Brown rice or cauliflower rice work well if you prefer more fiber or lower carbs. For a dairy-free version of the spicy mayo use vegan mayonnaise or plain coconut yogurt with the gochujang and lime juice.

Serving Pairings

Serve with a simple Asian-inspired slaw of shredded cabbage carrot and a light sesame dressing for extra crunch. Kimchi works beautifully alongside for those who love tangy fermented notes. A cold glass of lightly sweetened iced green tea or a crisp lager will complement these bowls perfectly.

Seasonal Upgrades

Add roasted sweet potatoes for extra sweetness and heartiness in cooler months. Fresh herbs like cilantro or mint add refreshing brightness in warmer seasons. Swap cucumber for pickled radishes or daikon for a more piquant bite when you want a twist.

A plate of meatballs and rice.
A plate of meatballs and rice. | cookbing.com

This recipe combines bold Korean flavors with comforting textures for a versatile meal that suits any weeknight. Its balance of sweet spicy and savory notes makes it a favorite that’s easy to prepare and enjoy.

Frequently Asked Cooking Questions

→ Can I substitute the ground beef with another protein?

Yes, ground pork or turkey can be used for a different flavor profile while maintaining the juicy texture of the meatballs.

→ How can I make the meatballs spicier?

Increase the amount of gochujang in the glaze or spicy mayo to add more heat. Adjust according to your tolerance.

→ Is baking or pan-frying better for the meatballs?

Baking offers a healthier option with even cooking, while pan-frying gives a crispier exterior. Both methods work well.

→ What rice alternatives can I use for this bowl?

Jasmine rice is traditional, but short-grain rice, brown rice, or cauliflower rice can be excellent substitutes.

→ How do I store leftovers properly?

Keep meatballs, rice, and vegetables in airtight containers in the fridge. Reheat gently to preserve texture and flavor.

→ Can I prepare the spicy mayo ahead of time?

Yes, mixing the spicy mayo in advance allows flavors to meld. Store it in the refrigerator for up to three days.

Korean BBQ Meatball Bowls

Delicious bowls featuring Korean BBQ glazed meatballs, fresh vegetables, and a spicy mayo drizzle.

Preparation Time
25 minutes
Time to Cook
20 minutes
Overall Time
45 minutes
Created By: Lindsey

Type of Recipe: Lunch

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: Korean

Servings Yielded: 4 Number of Servings

Diet Preferences: ~

Ingredients List

→ Meatballs

01 450 g ground beef
02 60 g panko breadcrumbs
03 1 large egg
04 2 cloves garlic, minced
05 2.5 cm piece ginger, grated
06 30 ml soy sauce
07 15 ml sesame oil
08 1 green onion, finely chopped
09 0.5 teaspoon black pepper

→ Glaze

10 60 ml soy sauce
11 25 g brown sugar
12 15 ml rice vinegar
13 15 g gochujang
14 1 clove garlic, grated
15 5 ml sesame oil
16 1 teaspoon cornstarch
17 15 ml water

→ Spicy Mayo

18 60 g mayonnaise
19 15 g gochujang
20 5 ml lime juice or rice vinegar
21 5 ml honey (optional)

→ Bowls

22 480 g cooked jasmine rice
23 60 g shredded carrots
24 0.5 cucumber, thinly sliced
25 2 green onions, sliced
26 Sesame seeds (optional)

Detailed Cooking Steps

Step 01

Combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, green onion, and black pepper in a large bowl until just mixed.

Step 02

Shape mixture into meatballs using approximately 22 ml (1.5 tablespoons) per ball.

Step 03

Bake meatballs at 200°C for 18 to 20 minutes or pan-fry in a skillet until browned and cooked through.

Step 04

In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, grated garlic, and sesame oil. Heat and stir until it simmers.

Step 05

Mix cornstarch with water, add to the simmering sauce, and cook until thickened, about 2 to 3 minutes.

Step 06

Toss cooked meatballs in the warm glaze until evenly coated.

Step 07

Combine mayonnaise, gochujang, lime juice, and honey until smooth.

Step 08

Divide jasmine rice between bowls, top with glazed meatballs, sliced cucumber, shredded carrots, then drizzle with spicy mayo. Garnish with green onions and sesame seeds as desired.

Helpful Hints

  1. Adjust gochujang quantity to suit your preferred spice level. Baking the meatballs provides a healthier option compared to pan-frying.
  2. Jasmine rice can be substituted with other types of rice as preferred.

Necessary Kitchen Tools

  • Oven or skillet
  • Mixing bowls
  • Saucepan

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Contains egg, gluten (panko breadcrumbs), soy, and sesame.

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 650
  • Fat Content: 30 grams
  • Carbohydrate Content: 65 grams
  • Protein Amount: 35 grams