Description
Discover the perfect balance of savory, sweet, and fresh flavors with these irresistible Korean BBQ Meatball Rice Bowls. Featuring juicy ground beef and pork meatballs glazed in a sweet and tangy Korean BBQ sauce, served over fluffy white rice and topped with crisp vegetables, soft-boiled eggs, and crunchy sesame seeds, this dish is a delightful fusion of textures and tastes that’s easy to prepare and sure to become a family favorite.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (offers a rich, savory flavor; can substitute with ground chicken or turkey for a leaner option)
- 0.5 lb Ground Pork (adds moisture and richness to the meatball mix)
- 3 cloves Garlic, minced (enhances the umami profile; fresh garlic recommended)
- 1 tbsp Ginger, grated (imparts warmth and a touch of zing; fresh ginger elevates flavor)
- 2 tbsp Soy Sauce (provides necessary saltiness and depth; low-sodium preferred)
- 1 tbsp Sesame Oil (contributes nutty aroma; can swap with vegetable oil if needed)
- 0.5 cup Breadcrumbs (adds structure; gluten-free breadcrumbs okay)
- 1 large Egg, beaten (binder for meatballs)
Sauce and Toppings
- 0.5 cup Korean BBQ Sauce (key flavor; adjust sweetness to taste)
- 2 cups Cooked White Rice (base; can use brown or cauliflower rice as substitutions)
- 1 cup Shredded Carrots (adds natural sweetness and color)
- 1 cup Shredded Purple Cabbage (offers crunch and visual appeal)
- 1 cup Sliced Cucumber (adds freshness and cool contrast)
- 4 large Soft-Boiled Eggs (creamy element; adjust cooking for yolk preferences)
- 2 tbsp Sesame Seeds (for garnish; adds crunch and nutty flavor)
- 2 tbsp Chopped Green Onions (fresh garnish to amplify flavor)
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 with your hands or a spoon until all ingredients are well incorporated into a uniform mixture.
- Form the Meatballs: Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact enough to hold together during cooking.
- Cook the Meatballs: Heat a large skillet over medium heat and add a little oil if necessary. Place the meatballs in the pan without overcrowding, and cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- Glaze with Korean BBQ Sauce: Pour the Korean BBQ sauce over the cooked meatballs in the skillet. Stir gently to coat them evenly with the sauce and allow them to simmer for 2-3 minutes until the sauce thickens slightly and clings to the meatballs.
- Prepare the Soft-Boiled Eggs: While meatballs cook, bring a pot of water to a boil. Carefully add eggs and cook for 6-7 minutes for soft-boiled yolks. Transfer eggs to an ice bath to stop cooking, then peel and set aside.
- Assemble the Bowls: Divide the cooked white rice evenly among four bowls. Top each bowl with shredded carrots, shredded purple cabbage, sliced cucumber, and the Korean BBQ glazed meatballs.
- Add Eggs and Garnish: Slice each soft-boiled egg in half and arrange on top of the bowls. Sprinkle sesame seeds and chopped green onions over the dish for added crunch and flavor.
- Serve: Serve immediately while the meatballs are warm, encouraging diners to mix all components together to enjoy the perfect blend of tastes and textures.
Notes
- For a leaner option, substitute ground beef and pork with ground chicken or turkey.
- Use low-sodium soy sauce to reduce salt content if desired.
- Gluten-free breadcrumbs can be used to make the dish gluten-free.
- Adjust the Korean BBQ sauce amount depending on your preference for sweetness and spice.
- Soft-boil eggs carefully to achieve your preferred yolk consistency.
- Substitute white rice with brown rice or cauliflower rice for healthier alternatives.
