Korean BBQ Meatball Bowl
Juicy Korean-style beef meatballs glazed in a sticky-sweet gochujang BBQ sauce, served over rice with fresh vegetables and zesty lime mayo.
Equipment
Ingredients
Meatballs
ground beef (raw)
500 g
panko breadcrumbs
80 g
egg
1 piece
garlic (minced)
6 cloves
fresh ginger (minced)
1 tbsp
gochujang
3 tbsp
soy sauce
1 tbsp
sesame oil
1 tbsp
brown sugar
1 tbsp
green onion (chopped)
2 piece
olive oil
2 tbsp
butter
30 g
BBQ Marinade
soy sauce
60 ml
honey
1 tbsp
brown sugar
1 tbsp
gochujang
1 tbsp
rice vinegar
1 tbsp
sesame oil
1 tbsp
corn starch
1 tbsp
butter
30 g
Lime Mayo
mayonnaise
200 g
lime (zested, juiced)
1 piece
salt
0.5 tsp
Toppings
carrot (julienned)
3 piece
cucumber (sliced)
1 piece
green onion (sliced)
3 piece
sesame seeds (toasted)
1 tbsp
chili oil
1 tbsp
Instructions
Prepare the meatball mixture
Mix all the meatball ingredients together until just combined.
Form the meatballs
Shape the meat mixture into 16 small meatballs using a spoon and water.
Brown the meatballs
Cook the meatballs in butter and olive oil until browned on all sides.
Prepare the BBQ marinade
In the same pan, combine all marinade ingredients and bring to a simmer.
Coat meatballs in sauce
Return the meatballs to the pan and toss them in the BBQ marinade until well coated.
Cook the rice
Cook rice according to package instructions.
Prepare lime mayo
Mix mayonnaise with lime juice, zest, and salt.
Prepare toppings
Julienne the carrots, slice the cucumber and green onions.
Assemble the bowls
Divide rice among bowls, top with meatballs, vegetables, and a drizzle of lime mayo.
Original recipe
Storage
Store components separately for best texture. Sauce thickens when stored.
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