Korean BBQ Meatball Rice Bowls

WANT TO SAVE THIS RECIPE?

Sweet, savory, and packed with bold flavor, these Korean BBQ Meatball Rice Bowls bring together everything you crave in a comforting yet exciting dinner. Each tender meatball is coated in a sticky Korean-inspired glaze, then nestled onto a bed of fluffy rice alongside fresh cucumbers, shredded carrots, and a drizzle of creamy spicy mayo. It’s the perfect fusion of rich umami and crisp freshness that satisfies every bite.

This dish is not only delicious but also incredibly photogenic, making it perfect for meal prep, entertaining, or just when you want to treat yourself. It has all the classic elements of Korean cuisine, adapted into an easy-to-make, crowd-pleasing bowl. Whether you’re already a fan of Korean BBQ or trying it for the first time, this recipe brings that irresistible sweet and spicy flavor straight to your kitchen.

---

What Kind of Meat Should I Use for Korean BBQ Meatballs?

Ground beef is a great base for these meatballs, offering just enough fat for flavor without being too greasy. You can also blend in ground pork for an extra layer of richness or keep it lean with ground turkey if you’re looking for a lighter option. The key is choosing meat that can hold moisture and absorb all those delicious seasonings without drying out.

---

Ingredients for the Korean BBQ Meatball Rice Bowls

Ground beef (or mix of beef and pork): Provides the hearty base and soaks up all the flavorful seasonings.

Garlic and ginger: These aromatics are essential in creating that bold Korean BBQ taste.

Soy sauce and sesame oil: These classic ingredients add depth, saltiness, and a nutty finish to the meatballs.

Brown sugar or honey: A touch of sweetness balances out the salty soy sauce in both the meatballs and glaze.

Gochujang (Korean chili paste): Brings the signature sweet heat that sets this dish apart.

Panko breadcrumbs: Help bind the meatballs together and give them a light, tender texture.

Egg: Holds the meat mixture together while adding richness.

Cooked jasmine or short-grain rice: A soft and fragrant base that catches every drop of the glaze.

Fresh cucumber & shredded carrots: Add crisp texture and contrast to the savory meatballs.

Green onions & sesame seeds: The perfect garnish that adds crunch, freshness, and visual appeal.

Spicy mayo: A creamy kick that ties the bowl together with a spicy, tangy finish.

---

How To Make the Korean BBQ Meatball Rice Bowls

Step 1: Mix the Meatball Ingredients

In a large bowl, combine ground beef, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, panko breadcrumbs, and an egg. Mix until just combined—don’t overwork the mixture or the meatballs may become dense.

Step 2: Form and Bake the Meatballs

Roll the mixture into evenly-sized balls and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for about 18-20 minutes, or until fully cooked through.

Step 3: Prepare the Korean BBQ Glaze

While the meatballs bake, whisk together soy sauce, gochujang, sesame oil, brown sugar, and a splash of water in a saucepan. Simmer over medium heat until slightly thickened, about 3-5 minutes.

Step 4: Glaze the Meatballs

Once the meatballs are done, toss them in the glaze until fully coated. Let them rest for a few minutes to soak up the flavor.

Step 5: Assemble the Bowls

Add a scoop of warm rice to each bowl. Top with glazed meatballs, sliced cucumbers, shredded carrots, and a drizzle of spicy mayo. Garnish with green onions and sesame seeds.

---

Serving and Storing Korean BBQ Meatball Rice Bowls

These bowls are best served fresh and warm, right after glazing the meatballs. They also make an excellent meal prep option—just keep the components separate and assemble when you’re ready to eat. Store the glazed meatballs and rice in airtight containers in the fridge for up to 4 days. Reheat in the microwave and add fresh toppings for the perfect quick lunch.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Absolutely! You can prepare and bake the meatballs in advance, then glaze and reheat when ready to serve.

Is there a substitute for gochujang?

If you can’t find gochujang, mix equal parts sriracha and miso paste for a similar spicy-savory kick.

What rice works best for this recipe?

Jasmine rice or short-grain white rice works perfectly. You can also use brown rice or even cauliflower rice for a low-carb version.

Can I freeze the meatballs?

Yes! Freeze the baked (unglazed) meatballs on a tray, then store in a freezer-safe bag. Glaze after reheating.

Is this dish kid-friendly?

You can tone down the spice by using less gochujang or omitting spicy mayo. Kids love the sweet glaze!

---

Want More Bowl Recipes with Big Flavor?

If you love these Korean BBQ Meatball Rice Bowls, you might want to explore more savory dinner inspirations:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a bright and hearty twist.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a creamy, comforting dinner.
• One Skillet Sweet Spicy Sticky Chicken Pasta to satisfy your sweet and heat cravings.
• Bang Bang Chicken Bowl Recipe if you’re looking for bold flavor with minimal prep.
• Garlic Chicken Lo Mein for another noodle-based dinner that’s better than takeout!

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how your Korean BBQ Meatball Bowls turned out. Did you spice it up more or add any extra toppings? Maybe pickled radish or avocado?

I love seeing your creations and twists on these recipes. Don’t forget to follow me on Pinterest for daily kitchen inspiration: Life with Nina on Pinterest

---

Print