Julia Walton
Imagine tender, juicy meatballs glazed with a sticky, sweet, and savory Korean BBQ sauce, all nestled over a fluffy bed of rice. The glossy glaze shimmers under a sprinkle of sesame seeds and chopped green onions, while crisp cucumbers, shredded carrots, and a perfectly jammy egg add layers of color and texture. This dish doesn’t just taste incredible—it’s a feast for the eyes.
Korean BBQ Meatball Rice Bowls are the perfect balance of comforting and exciting. Each bite combines the rich umami of the meatballs with the fresh crunch of vegetables and the warm heartiness of steamed rice. Whether you’re making it for a quick weeknight dinner or impressing guests, these bowls promise to deliver a flavorful journey to your kitchen.
What Kind of Meatballs Work Best for Korean BBQ Rice Bowls?
Ground beef and pork blends create the most flavorful and tender meatballs, but you can easily use chicken or turkey for a leaner option. The key is ensuring your meatballs can soak up the rich, sticky glaze while staying juicy on the inside.
Ingredients for Korean BBQ Meatball Rice Bowls
- Ground beef and pork mix – For tender, juicy meatballs with balanced flavor.
- Garlic and ginger – Essential aromatics to infuse the meatballs with authentic Asian depth.
- Soy sauce and sesame oil – Add saltiness, umami, and a nutty aroma to the mix.
- Breadcrumbs and egg – Help bind the meatballs and create a soft texture.
- Korean BBQ sauce – A sweet and savory glaze that makes the dish shine.
- Cooked rice – The hearty base to soak up all that flavorful sauce.
- Fresh vegetables – Cucumbers, shredded carrots, and purple cabbage for crunch and color.
- Soft-boiled egg – Adds creaminess and richness to the bowl.
- Sesame seeds and green onions – The final garnish that makes the flavors pop.
How To Make Korean BBQ Meatball Rice Bowls
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef and pork, minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and a beaten egg. Mix until the ingredients are fully incorporated but do not overwork the meat to keep the meatballs tender.
Step 2: Shape and Cook the Meatballs
Form the mixture into evenly sized meatballs, about 1 to 1 ½ inches in diameter. Heat a skillet over medium heat with a drizzle of oil and cook the meatballs until golden brown on all sides. Transfer to a plate and keep warm.
Step 3: Make the Korean BBQ Glaze
In the same skillet, pour in Korean BBQ sauce. Let it simmer gently until it thickens slightly, then return the meatballs to the pan. Toss to coat each meatball in the glossy glaze.
Step 4: Prepare the Rice and Veggies
Cook rice according to package instructions. Slice cucumbers, shred carrots and cabbage, and prepare soft-boiled eggs by cooking them for 6–7 minutes before cooling in ice water and peeling.
Step 5: Assemble the Bowls
Scoop rice into bowls as the base. Arrange glazed meatballs on top, add fresh vegetables and a halved soft-boiled egg. Drizzle any extra sauce from the pan over the rice and finish with sesame seeds and chopped green onions.
Serving and Storing Korean BBQ Meatball Rice Bowls
These bowls are best served fresh when the meatballs are still warm, and the vegetables are crisp. If you’re making them ahead, store each component separately—rice in an airtight container, meatballs in their sauce, and vegetables in another container. Reheat the meatballs and rice before assembling your bowl.
Leftovers can be refrigerated for up to 3 days. To reheat, warm the meatballs with their sauce on the stovetop or microwave, and add fresh vegetables for the best texture.
What to Serve With Korean BBQ Meatball Rice Bowls?
1. Kimchi
The tangy, fermented flavor of kimchi perfectly complements the sweet and savory glaze of the meatballs.
2. Steamed Edamame
Lightly salted edamame pods add a satisfying, protein-packed snack alongside your bowl.
3. Miso Soup
A warm bowl of miso soup adds a comforting, umami-rich element to the meal.
4. Pickled Radish
Crunchy, slightly sweet, and tangy pickled radish adds a refreshing bite.
5. Cucumber Salad
A simple sesame cucumber salad offers a crisp and cooling contrast to the warm rice and meatballs.
6. Seaweed Salad
Savory and briny, seaweed salad brings extra texture and depth of flavor to the table.
7. Spring Rolls
Fresh vegetable spring rolls with a light dipping sauce make an excellent appetizer to pair with your bowls.
Want More Asian-Inspired Dinner Ideas?
If these Korean BBQ Meatball Rice Bowls are calling your name, you’ll love exploring these other flavorful meals from our kitchen:
• Cajun Shrimp with Garlic Butter Sauce – A buttery, spicy, seafood delight.
• Chicken Spinach and Mushroom: A Comforting One-Pan Delight – Creamy and hearty, ready in one pan.
• Garlic Butter Steak Bites: A Flavorful and Juicy Delight – Juicy bites of steak tossed in garlicky butter.
• Sriracha Honey Salmon Bowls – A spicy-sweet salmon bowl that’s as vibrant as it is tasty.
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.
Tried it with a twist? Maybe a drizzle of spicy mayo or a sprinkle of crushed peanuts? I’d love to hear how it turned out—share your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite meal might be waiting there!
Korean BBQ Meatball Rice Bowls
Equipment
- Mixing bowl
- skillet
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 0.5 cup breadcrumbs
- 1 egg, beaten
- 1 cup Korean BBQ sauce
- 4 cups cooked white rice
- 0.5 cup shredded carrots
- 0.5 cup shredded purple cabbage
- 0.5 cup sliced cucumber
- 4 soft-boiled eggs
- 1 tbsp sesame seeds
- 2 green onions, chopped
Instructions
- In a bowl, mix ground beef, ground pork, garlic, ginger, soy sauce, sesame oil, breadcrumbs, and egg. Mix gently until just combined.
- Form 1 to 1 ½ inch meatballs and cook in an oiled skillet over medium heat until golden brown on all sides.
- Add Korean BBQ sauce to the skillet, simmer, and coat the meatballs until glazed.
- Cook rice, slice cucumbers, shred carrots and cabbage, and make soft-boiled eggs.
- Add rice to bowls, top with meatballs, vegetables, and eggs. Drizzle extra sauce and garnish with sesame seeds and green onions.