Korean BBQ Meatball Bowls
A flavorful Korean-inspired rice bowl featuring scallion-ginger rice, juicy gochujang-glazed meatballs, and a drizzle of spicy mayo for the perfect balance of savory, sweet, and heat.
This Korean-inspired bowl combines fragrant scallion-ginger rice with tender beef meatballs seasoned with soy sauce, ginger, garlic, and gochujang for a savory-spicy kick. The meatballs are finished with a glossy Korean BBQ glaze that balances sweet, tangy, and umami flavors, then topped with a creamy, fiery drizzle of sriracha-spiked mayo. Garnished with fresh scallions, sesame seeds, and optional lime or cucumber for brightness, this dish is a vibrant mix of comforting rice, bold flavors, and satisfying textures all in one bowl.
Servings
2-4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
For the Scallion-Ginger Rice
1 cup uncooked jasmine or long grain white rice
2 cups low-sodium chicken broth or water
1 tbsp sesame oil or butter
1 clove garlic, minced
1 tsp fresh grated ginger
2 green onions, thinly sliced (greens reserved for garnish)
Pinch of salt
For the Meatballs
1 lb ground beef
2 green onions, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tsp sesame oil
1 egg
⅓ cup panko breadcrumbs
½ tsp black pepper
1 tbsp neutral oil (vegetable or avocado), for pan frying
For the Korean BBQ Glaze
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp gochujang
1 tbsp ketchup
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
For the Spicy Mayo
¼ cup mayonnaise
1–2 tbsp sriracha (to taste)
1 tsp lime juice or rice vinegar
½ tsp sugar (optional)
Instructions
Make the Scallion-Ginger Rice
In a saucepan, heat 1 tablespoon sesame oil (or butter) over medium heat. Add 1 minced garlic clove, 1 teaspoon freshly grated ginger, and the white parts of 2 thinly sliced green onions (reserve greens for garnish). Sauté for 1 minute until fragrant. Stir in 1 cup uncooked jasmine or long-grain rice and toast for 1 minute. Pour in 2 cups low-sodium chicken broth (or water) and add a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Prepare the Meatballs
In a large bowl, gently mix together 1 pound ground beef (or 50/50 beef-pork mix), the green parts of 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 egg, 1/3 cup panko breadcrumbs, and 1/2 teaspoon black pepper. Form into meatballs about 1 1/2 inches in diameter, being careful not to overwork the mixture.
Cook the Meatballs
Heat 1 tablespoon neutral oil (vegetable or avocado) in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides (5–7 minutes). Reduce heat to low, cover, and cook another 5–7 minutes until cooked through.
Oven option: Bake at 400°F (200°C) for 15–18 minutes on a lined baking sheet.
Make the Korean BBQ Glaze
While the meatballs cook, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon gochujang, 1 tablespoon ketchup, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 minced garlic cloves in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
Make the Spicy Mayo
In a small bowl, stir together 1/4 cup mayonnaise, 1–2 tablespoons sriracha (to taste), 1 teaspoon lime juice or rice vinegar, and 1/2 teaspoon sugar (optional) until smooth and creamy.
Assemble the Bowls
Add a bed of the scallion-ginger rice to each bowl. Top with the meatballs and pour the glaze over, then drizzle with the spicy mayo. Garnish with sesame seeds, the reserved sliced green onion greens, and (optional) lime wedges or cucumber ribbons for a cooling crunch.
In a saucepan, heat 1 tablespoon sesame oil (or butter) over medium heat. Add 1 minced garlic clove, 1 teaspoon freshly grated ginger, and the white parts of 2 thinly sliced green onions (reserve greens for garnish). Sauté for 1 minute until fragrant.
Stir in 1 cup uncooked jasmine or long-grain rice and toast for 1 minute.
Pour in 2 cups low-sodium chicken broth (or water) and add a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
In a large bowl, gently mix together 1 pound ground beef (or 50/50 beef-pork mix), the green parts of 2 finely chopped green onions, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 egg, 1/3 cup panko breadcrumbs, and 1/2 teaspoon black pepper.
Form into meatballs about 1 1/2 inches in diameter, being careful not to overwork the mixture.
Bake at 400°F (200°C) for 15–18 minutes on a lined baking sheet.
While the meatballs cook, combine 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon gochujang, 1 tablespoon ketchup, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 2 minced garlic cloves in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
In a small bowl, stir together 1/4 cup mayonnaise, 1–2 tablespoons sriracha (to taste), 1 teaspoon lime juice or rice vinegar, and 1/2 teaspoon sugar (optional) until smooth and creamy.
Add a bed of the scallion-ginger rice to each bowl. Top with the meatballs and pour the glaze over, then drizzle with the spicy mayo. Garnish with sesame seeds, the reserved sliced green onion greens, and (optional) lime wedges or cucumber ribbons for a cooling crunch.
