Name: Korean BBQ Meatball Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-inspired
Ingredients: 1 pound ground beef; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 green onions, chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 egg; 1/3 cup breadcrumbs; 1/4 cup brown sugar; 1 tablespoon gochujang; 2 tablespoons soy sauce (for glaze); 1 tablespoon sesame oil (for glaze); 1/4 cup water; 2 cups cooked white rice; 1 cup cucumber, thinly sliced; 1 cup carrots, shredded; 1/4 cup mayonnaise; 1 tablespoon sriracha; 1 tablespoon sesame seeds

I absolutely love creating meals that feel like comfort food but still bring something fresh and exciting to the table. These Korean BBQ Meatball Rice Bowls have quickly become a go-to in my kitchen when I want a hearty, satisfying dinner without spending hours over the stove. The sweet-savory glaze on the meatballs, paired with crisp veggies and fluffy rice, delivers all the flavor of your favorite Korean BBQ spot—just made at home.

What makes this recipe even better is how beautifully it comes together in one bowl. I can prep everything in advance, making it perfect for busy weeknights or impressive but easy entertaining. The textures, the bold sauce, and that spicy drizzle over cool cucumbers—it’s just irresistible. Once you try it, I have a feeling it’ll make a regular appearance on your menu too.

Why You’ll Love This Korean BBQ Meatball Rice Bowls Recipe

Bold, addictive flavors – That glossy Korean BBQ glaze is sweet, salty, umami-packed, and completely crave-worthy.
Make-ahead friendly – The meatballs can be made ahead or frozen, and the veggies prepped in advance.
Great for meal prep – Perfectly portioned bowls store and reheat like a dream.
Customizable – Easily adjust spice levels or toppings to suit your taste.
Complete meal in one bowl – Protein, veggies, carbs—all covered.

What Kind of Meat Should I Use for Korean BBQ Meatball Rice Bowls?

For this recipe, I always reach for ground beef, ideally with a bit of fat (80/20 is my sweet spot). The richness pairs so well with the sticky, sweet glaze. But if you’re looking to lighten things up, ground turkey or chicken works too—just make sure to add a touch of sesame oil to help keep things juicy. If you want deeper flavor, a mix of ground beef and pork is another delicious option.

Options for Substitutions

Meat Alternatives
You can make these meatballs vegetarian by using plant-based ground “meat” or even mashed lentils and finely chopped mushrooms. You’ll need a binding agent like breadcrumbs and egg to keep them firm.

Sauce Adjustments
Don’t have gochujang? You can sub with a mix of sriracha and a little miso or chili garlic sauce to mimic the flavor. For soy-free diets, use coconut aminos instead of soy sauce.

Grains
White rice is classic, but brown rice, quinoa, or even cauliflower rice can work if you’re looking for different textures or a low-carb twist.

Veggie Swaps
No cucumbers or carrots? Try shredded cabbage, pickled radishes, or sliced bell peppers. This bowl is incredibly forgiving and versatile.

Dairy-Free?
The spicy mayo can be made with any dairy-free or egg-free mayo alternative, and it still tastes fantastic.

Ingredients for This Korean BBQ Meatball Rice Bowls Recipe

Ground Beef
The heart of the meatballs. It provides richness and absorbs all the bold Korean BBQ flavors.

Garlic & Ginger
These aromatics add depth and an essential punch of flavor that defines Korean cuisine.

Green Onion
Mixed into the meatballs and sprinkled on top for a fresh, slightly sharp contrast.

Soy Sauce
A salty, umami-packed base for both the meatballs and the glaze.

Brown Sugar
Adds the signature sweetness that balances the savoriness in the BBQ sauce.

Gochujang
This Korean chili paste brings the heat and depth—absolutely essential for that authentic taste.

Sesame Oil
Nutty and fragrant, it enhances the meat mixture and the glaze beautifully.

Egg
Helps bind the meatballs so they stay juicy and hold their shape.

Breadcrumbs
Keep the meatballs tender while giving them structure.

Cooked White Rice
A fluffy, neutral base that soaks up all the savory sauce from the meatballs.

Cucumber & Shredded Carrots
Crisp and refreshing, they balance out the rich meatballs with a cool crunch.

Spicy Mayo (Mayo + Sriracha)
Adds a creamy, fiery drizzle that ties everything together with a kick.

Sesame Seeds
A light garnish that brings texture and nutty flavor to the finish.

Step 1: Make the Meatball Mixture

In a large bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, egg, and breadcrumbs. Mix until everything is just combined—don’t overwork the meat or the meatballs can turn out tough.

Step 2: Form the Meatballs

Scoop out the mixture and roll it into 1.5-inch balls. You should get around 16 meatballs. Place them on a parchment-lined baking sheet to avoid sticking.

Step 3: Cook the Meatballs

Bake the meatballs at 400°F (200°C) for 15–18 minutes, or until fully cooked and slightly browned. Alternatively, you can pan-fry them in a bit of oil for extra caramelization.

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, stir together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and a splash of water in a small saucepan. Simmer until thickened, about 5–7 minutes. It should be glossy and coat the back of a spoon.

Step 5: Toss the Meatballs in the Sauce

Once cooked, add the hot meatballs to the saucepan and toss until they’re fully coated in that sticky-sweet glaze.

Step 6: Assemble the Bowls

Start with a scoop of warm rice, then top with glazed meatballs, shredded carrots, cucumber slices, and a drizzle of spicy mayo. Sprinkle with sesame seeds and chopped green onions to finish.

How Long to Cook the Korean BBQ Meatball Rice Bowls

The cooking process is pretty efficient from start to finish. Once your meatballs are formed, they only need about 15 to 18 minutes in the oven at 400°F (200°C) to cook through. If you’re pan-frying, it takes around 10 to 12 minutes, turning occasionally to ensure even browning. The sauce simmers for just 5 to 7 minutes, and assembly takes another 5 minutes. So you’re looking at a total active cook time of 25 to 30 minutes—perfect for a quick weeknight dinner.

Tips for Perfect Korean BBQ Meatball Rice Bowls

Don’t overmix the meatball mixture – Gently mix until just combined to keep the texture light and tender.
Use fresh aromatics – Fresh garlic and ginger make a huge difference in flavor compared to powdered versions.
Simmer the glaze low and slow – Let it thicken just enough to cling to the meatballs without burning.
Chill the spicy mayo – Prepping it in advance and letting it sit in the fridge helps the flavors meld.
Slice veggies thinly – Thin cucumbers and shredded carrots blend better with each bite and create a balanced texture.
Warm the rice right before serving – Hot rice brings everything together and soaks up the sauce beautifully.
Garnish with intention – A sprinkle of sesame seeds and green onions makes the bowl look and taste restaurant-quality.

Watch Out for These Mistakes While Cooking

Using lean meat only – Ground beef that’s too lean can lead to dry meatballs. Aim for some fat (like 80/20) or add sesame oil for moisture if using leaner proteins.
Skipping the breadcrumbs or egg – These are essential for structure. Without them, your meatballs may fall apart.
Overcooking the meatballs – Keep an eye on the oven. Overcooking dries them out and makes them rubbery.
Boiling the sauce too hard – A gentle simmer is key. High heat can burn the sugar and alter the flavor.
Forgetting to season the rice – Even just a pinch of salt can lift the whole dish since rice carries a lot of the flavor balance.
Heavy-handed on the gochujang – It’s flavorful but can overpower the dish. Start with a smaller amount if you’re spice-sensitive.
Skipping the fresh garnish – It may seem minor, but the sesame seeds and green onions make a noticeable difference in taste and texture.

What to Serve With Korean BBQ Meatball Rice Bowls?

Korean Kimchi

Fermented, spicy, and tangy—it brings balance and a traditional touch to the meal.

Steamed or Stir-Fried Bok Choy

A warm, lightly seasoned veggie side that complements the bold meatballs.

Soft-Boiled or Jammy Eggs

Slice one in half and nestle it into the bowl for extra richness and protein.

Korean Pickled Radish (Danmuji)

Sweet, vinegary, and crunchy—these cut right through the savory glaze.

Cucumber Salad

Quick-pickled or tossed with sesame oil and rice vinegar for freshness and zing.

Miso Soup or Korean Seaweed Soup

A light, comforting broth helps round out the meal without overwhelming it.

Pan-Fried Dumplings (Mandu)

Perfect appetizer or side dish—especially if you’re feeding a crowd.

Iced Green Tea or Sparkling Water with Lime

A crisp drink to cleanse your palate and keep the flavors in balance.

Storage Instructions

These Korean BBQ Meatball Rice Bowls store beautifully, making them perfect for leftovers or meal prep.

Refrigerator: Store the meatballs, rice, and veggies separately in airtight containers for up to 4 days. This helps maintain texture and flavor.
Freezer: The cooked meatballs freeze well for up to 2 months. Let them cool completely, then freeze in a single layer before transferring to a freezer bag or container.
Reheating: Warm meatballs in the microwave or on the stovetop over low heat. Add a splash of water to the sauce if it’s too thick. Rice reheats well in the microwave with a damp paper towel on top to prevent drying out.

Estimated Nutrition

Per serving (based on 4 servings with rice and toppings):

Calories: ~590
Protein: 28g
Carbohydrates: 55g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 110mg
Fiber: 3g
Sugar: 10g
Sodium: 940mg

Please note these are general estimates and can vary depending on the ingredients and portion sizes used.

Frequently Asked Questions

What is gochujang, and is it very spicy?

Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, and soybeans. It’s more savory and sweet than fiery. The heat builds gradually, but it’s not overwhelming—especially when balanced with sugar and soy sauce.

Can I make these meatballs ahead of time?

Yes! You can shape and refrigerate the raw meatballs a day in advance, or fully cook and freeze them for up to 2 months. Just reheat with a splash of water or extra sauce before serving.

What if I don’t have gochujang?

Try substituting with a mix of sriracha, miso, and a little brown sugar or soy sauce. It won’t be identical, but it gets you close to the sweet-spicy depth.

Can I make it gluten-free?

Absolutely. Use gluten-free soy sauce (like tamari), gluten-free breadcrumbs or crushed rice crackers in the meatballs, and double-check that your gochujang is certified gluten-free.

Are these bowls spicy?

They have a mild to moderate heat, mostly from gochujang and spicy mayo. You can easily adjust the spice level by reducing or omitting those ingredients.

Can I use leftover rice?

Yes! Just reheat it gently with a splash of water in the microwave or a skillet. Leftover rice actually works great for bowl-style meals.

What’s a good vegetarian version of this dish?

Swap the meatballs with baked tofu cubes or meatless meatballs. Coat them in the same Korean BBQ glaze and build your bowl the same way.

How do I keep the veggies fresh for meal prep?

Store sliced cucumbers and shredded carrots in separate airtight containers with a damp paper towel to keep them crisp for 3–4 days.

Conclusion

These Korean BBQ Meatball Rice Bowls are one of those meals that manage to be bold, cozy, and effortlessly satisfying all at once. Whether you’re cooking for your family, meal prepping for the week, or just craving something packed with flavor, this recipe delivers. With its sweet-and-spicy glaze, tender meatballs, and crisp veggies over warm rice, every bite is a delicious reminder of why homemade can be just as exciting as eating out.