Name: Korean BBQ Meatball Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean-inspired
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 green onions, chopped; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/3 cup breadcrumbs; 1 large egg; 1/2 cup Korean BBQ sauce (bulgogi-style); 3 cups cooked white jasmine rice; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1/4 cup mayonnaise; 1 tablespoon sriracha; 1 tablespoon sesame seeds

There’s something incredibly comforting about a rice bowl, especially when it’s piled high with juicy meatballs coated in sticky, sweet-savory Korean BBQ sauce. I’ve made countless versions of this, but nothing hits quite like these Korean BBQ Meatball Rice Bowls. Between the tender meatballs, fluffy white rice, crisp veggies, and that creamy drizzle of spicy mayo—it’s one of those dishes I crave all week long.

What I love most about this meal is how it brings balance to the table. The richness of the meatballs is cut perfectly by the crunch of fresh cucumber and carrots. Plus, it’s simple enough for a weeknight dinner but feels elevated enough to serve when you’ve got friends over. Once you try it, I think it’ll earn a permanent place in your dinner rotation.

Why You’ll Love This Korean BBQ Meatball Rice Bowl

Flavor-packed: These meatballs are glazed in a rich Korean-style BBQ sauce that’s sweet, salty, garlicky, and full of umami.
Versatile: You can make it with beef, turkey, or plant-based meat, and swap in your favorite veggies.
Meal prep friendly: Everything stores well and reheats beautifully, making it great for lunches throughout the week.
Satisfying and nourishing: It’s a full, hearty bowl with protein, carbs, veggies, and big flavor in every bite.
Quick and easy: The meatballs bake while you prep the rice and toppings, keeping things efficient.

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

Ground beef is my go-to for this recipe—it has just the right amount of fat to keep the meatballs juicy and flavorful. But you’re not locked in! Ground turkey or chicken will give you a leaner option that still works beautifully with the bold BBQ glaze. Just be sure to avoid extra-lean meat, which can make the texture a bit dry. If you’re vegetarian, plant-based ground “meat” substitutes also hold up well and absorb the sauce nicely.

Options for Substitutions

Making Korean BBQ Meatball Rice Bowls your own is easy. Here are some great ways to switch things up:

Meat: As mentioned, ground turkey, chicken, pork, or plant-based crumbles all work.
Rice: White jasmine rice is classic, but brown rice, cauliflower rice, or even quinoa make great alternatives.
Sauce: If you don’t have Korean BBQ sauce (also called bulgogi sauce), a mix of soy sauce, honey, sesame oil, garlic, and a splash of rice vinegar can do the trick.
Veggies: Shredded carrots and cucumbers are great for crunch, but feel free to add avocado, edamame, pickled radish, or sautéed mushrooms.
Spicy Mayo: No sriracha? Use hot sauce or gochujang blended with mayo for a Korean-style kick.

Ingredients for Korean BBQ Meatball Rice Bowls

Ground Beef
This is the base for the meatballs—rich, flavorful, and holds together well when baked.
Garlic & Ginger
Fresh minced garlic and ginger bring the signature aromatic depth to the meatballs.
Green Onions
Added to the meatball mix and as a garnish, they give a mild sharpness and color.
Soy Sauce
Provides salty umami to the meatball mixture and enhances the overall flavor.
Sesame Oil
Just a touch infuses the meatballs with that unmistakable toasty flavor.
Breadcrumbs
Help bind the meatballs and keep them moist and tender.
Egg
Acts as a binder to hold the meatballs together during cooking.
Korean BBQ Sauce
This is what gives the meatballs their glossy, flavorful glaze—sweet, savory, and sticky.
Cooked White Rice
The base of the bowl—fluffy, simple, and perfect for soaking up sauce.
Shredded Carrots
Raw and crisp, they add texture and a touch of sweetness to balance the dish.
Sliced Cucumber
Cool and refreshing, cucumber offers contrast to the rich meatballs.
Spicy Mayo
A creamy, tangy drizzle made with mayonnaise and sriracha—optional, but highly recommended.
Sesame Seeds
A finishing touch for nutty flavor and subtle crunch.

Step 1: Make the Meatball Mixture

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

Step 2: Shape and Bake

Preheat your oven to 400°F (200°C). Form the meat mixture into golf ball-sized rounds and place them on a lined baking sheet. Bake for 18–20 minutes or until cooked through and lightly browned.

Step 3: Glaze the Meatballs

While the meatballs bake, warm the Korean BBQ sauce in a small pan. Once the meatballs are out of the oven, toss them gently in the sauce until they’re coated and glossy.

Step 4: Prep the Bowl Ingredients

Cook your rice (if you haven’t already), and prep your veggies: shred the carrots and thinly slice the cucumbers. Mix together mayo and sriracha for the spicy mayo drizzle.

Step 5: Assemble the Bowls

Scoop rice into each bowl, then top with 4–5 glazed meatballs. Add a handful of shredded carrots, a fan of sliced cucumbers, and drizzle everything with spicy mayo. Garnish with green onions and sesame seeds.

Step 6: Serve and Enjoy

Serve warm and dig in with chopsticks or a fork—your call! Every bite should be a mix of tender meat, crisp veggies, and that irresistible sauce.

How Long to Cook the Korean BBQ Meatball Rice Bowls

The total cooking time is fairly quick, making it perfect for weeknights. The meatballs bake in the oven for 18–20 minutes at 400°F (200°C) until they’re fully cooked and slightly browned. While they bake, you can prep the rice, veggies, and sauces so everything comes together smoothly. From start to finish, you’re looking at about 35–40 minutes for the entire dish, depending on your rice cooking method.

Tips for Perfect Korean BBQ Meatball Rice Bowls

Don’t overmix the meat: Mix just until the ingredients are combined—overmixing can make the meatballs dense.
Use a cookie scoop: For uniform meatballs that cook evenly and look great in the bowl.
Warm the BBQ sauce: Heating the sauce before tossing it with the meatballs helps it cling better and gives a richer finish.
Season your rice: A little rice vinegar or sesame oil stirred into the rice can give it extra flavor.
Cut veggies thinly: Especially the cucumber—thin slices make each bite more balanced and easy to eat.
Customize the spice: Adjust the level of heat in the spicy mayo to your taste, or leave it off for a milder bowl.
Meal prep smart: Keep components separate until ready to eat to avoid soggy textures in leftovers.

Watch Out for These Mistakes While Cooking

Using Lean Meat Only
While lean meats are healthier, they can make the meatballs dry. Go for a mix with a little fat, like 80/20 ground beef or add a splash of oil to leaner meats.
Skipping the Sauce Glaze Step
Just pouring sauce over the meatballs isn’t the same as tossing them in warm BBQ sauce—it’s key for flavor and texture.
Overcooking the Meatballs
Even a few extra minutes in the oven can dry them out. Keep an eye on them and test for doneness at 18 minutes.
Under-seasoning the Rice
Plain rice works, but lightly seasoning it can make the whole bowl taste better. A pinch of salt or a drizzle of sesame oil goes a long way.
Assembling Too Early
If you’re meal prepping, don’t assemble the bowls with veggies and sauce in advance—they’ll lose their crunch and get soggy.
Skipping Rest Time
Let meatballs rest for a couple minutes after baking. It keeps them juicy and lets the sauce cling better.

What to Serve With Korean BBQ Meatball Rice Bowls?

Quick Kimchi

Fermented, tangy, and spicy—it adds that authentic Korean touch and cuts through the richness.

Steamed Dumplings

Serve a few veggie or pork dumplings on the side for a more filling meal or family-style dinner.

Miso Soup

A light broth-based soup balances the meal with warmth and subtle flavor.

Pickled Radish or Cucumber

Crisp and tangy pickles offer refreshing contrast and a bit of acidity.

Seaweed Salad

Savory, slippery, and full of umami—it’s a great cool side to the warm rice bowl.

Jammy Soft-Boiled Egg

Slice one in half and nestle it in your bowl for extra protein and a silky yolk.

Green Tea or Iced Barley Tea

A traditional drink pairing that’s refreshing and helps cleanse the palate.

Gochujang Dipping Sauce

If you like it spicier, a small dish of gochujang mixed with a bit of sesame oil and rice vinegar makes a great extra dip.

Storage Instructions

If you’re planning to save leftovers or meal prep ahead, Korean BBQ Meatball Rice Bowls are very storage-friendly. Here’s how to do it right:

Refrigerator: Store the meatballs, rice, and veggies in separate airtight containers. Meatballs will last up to 4 days, rice about the same, and raw veggies 2–3 days.
Freezer: The meatballs freeze beautifully—just place them in a sealed bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat meatballs in the microwave or on the stovetop with a splash of water or sauce. Rice can be microwaved with a damp paper towel to keep it moist. Assemble bowls fresh to preserve texture.

Estimated Nutrition

Per 1 bowl (includes meatballs, rice, veggies, sauce, and mayo drizzle):

Calories: ~560 kcal
Protein: 28g
Carbohydrates: 48g
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Cholesterol: 115mg
Sodium: 980mg
Fiber: 3g
Sugar: 10g
Serving Size: 1 full bowl
Diet: Can be made gluten-free or dairy-free with substitutions

(Note: Values are approximate and vary based on ingredients used.)

Frequently Asked Questions

What type of Korean BBQ sauce should I use?

Look for a bulgogi-style sauce—it’s sweet, savory, and garlicky. Brands like CJ Bibigo or O’Food are great, but homemade versions using soy sauce, brown sugar, garlic, and sesame oil work just as well.

Can I make the meatballs ahead of time?

Yes! You can shape the meatballs a day in advance and refrigerate them until ready to bake. You can also bake and freeze them for longer storage.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs and tamari instead of soy sauce. Also double-check your BBQ sauce to ensure it’s gluten-free.

What’s a good vegetarian substitute for the meat?

Plant-based ground meat works great—look for options like Beyond Beef or Impossible Burger. Tofu or lentil-based balls can also work with some adjustments.

Can I use pre-cooked frozen meatballs?

You can, though homemade gives the best flavor. If using frozen, heat them thoroughly and toss them in the Korean BBQ sauce just before serving.

How spicy is this dish?

The base recipe isn’t very spicy—just flavorful. The optional spicy mayo adds heat, which you can adjust with more or less sriracha (or gochujang if you like).

What kind of rice works best?

Jasmine rice or short-grain white rice is ideal for the texture and fluffiness. But you can absolutely use brown rice, cauliflower rice, or even noodles.

Can kids eat this?

Yes, especially if you skip the spicy mayo. The sweet and savory meatballs are usually a hit with little ones.

Conclusion

Korean BBQ Meatball Rice Bowls bring everything I want in a single meal: savory, saucy meatballs, fresh vegetables, fluffy rice, and a satisfying balance of flavors and textures. It’s customizable, weeknight-easy, and great for both meal prep and family dinners. Whether you’re new to Korean-inspired cooking or a seasoned fan, this dish delivers bold flavor with minimal fuss—and I think once you try it, it’ll earn a permanent spot in your rotation.