Description
This Korean Meatballs Bowl is a savory and satisfying meal featuring juicy meatballs glazed in a sweet-spicy gochujang sauce, served over rice with fresh vegetables. Perfect for lunch, dinner, or meal prep with bold Korean-inspired flavors.
Ingredients
Units
Scale
- For the meatballs
- 1 lb ground beef or ground pork (or a mix)
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup breadcrumbs
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 green onion, finely chopped
- Salt and pepper, to taste
- For the glaze
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp water
- For the bowl
- 2 cups cooked rice (white, brown, or jasmine)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup kimchi (optional)
- 1 egg, fried or soft boiled (optional)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix all meatball ingredients until well combined. Roll into 1-inch balls and place on the baking sheet.
- Bake for 15–18 minutes or until fully cooked and lightly browned.
- While meatballs bake, whisk all glaze ingredients in a small pan over medium heat. Simmer until thickened, about 3–4 minutes.
- Toss cooked meatballs in the glaze until coated.
- Assemble bowls: start with rice, top with glazed meatballs, fresh veggies, and an egg if using.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Use turkey or chicken for a leaner version.
- Add steamed broccoli, spinach, or cabbage for more veggies.
- Great for meal prep—store components separately and reheat as needed.
Nutrition
- Calories: 470
- Sugar: 9g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
