Korean BBQ Meatball Bowls

Name: Korean BBQ Meatball Bowls
Prep time: 15 min
Cook time: 57 min
Total time: 1 h 12 min
Cuisine: Korean
Ingredients: 10½ oz Jasmine Rice; 1 Cucumber; 3 tbsp Rice Vinegar; ½ tsp Salt; 1¼ lb Ground Beef; 3 cloves Garlic; 3¼ tbsp Ginger; 1 oz Panko; 3 tbsp Soy Sauce; 1 lb Broccoli; 1 tbsp Vegetable Oil; 2 tbsp Gochujang Paste; 1 tbsp Honey; 2 Scallions; 2 tsp Sesame Seeds

By Eatpace

Ginger-garlic beef meatballs are glazed with gochujang and served over rice with broccoli and quick cucumber pickles. The air fryer cooks the meatballs and broccoli while the rice simmers.

Total: 72 min; 15 prep · 57 cook
Serves: 4; Scale it below
Calories: 773; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Glazed beef meatballs over rice with broccoli, cucumber pickles, scallions and sesame seeds.

72 min

Method

7 steps 15 min prep · 57 min cook

Prep

Step 1. Bring Jasmine Rice and Water to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, toss Cucumber with half the Rice Vinegar and half the Salt in a bowl. Set aside, tossing occasionally.
Step 3. Mix Ground Beef, Garlic, Ginger, Panko and one-third of the Soy Sauce just until combined. Shape into 16 meatballs.

Cook

Step 4. Air-fry the meatballs at 375°F (190°C) in two batches, leaving space between them. Turn halfway and cook each batch until browned and no longer pink inside, about 12 minutes. Transfer to a bowl.
Step 5. Toss Broccoli with Vegetable Oil and the rest of the Salt. Air-fry at 375°F (190°C), shaking halfway, until browned at the edges and tender, about 8 minutes.

Finish & serve

Step 6. Meanwhile, whisk Gochujang Paste, Honey, the rest of the Soy Sauce and the rest of the Rice Vinegar in a large bowl. Toss the hot meatballs in the glaze.
Step 7. Fluff the rice and divide among bowls. Add the meatballs and broccoli, drain the cucumber pickles and add them, then finish with Scallions and Sesame Seeds.

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Tips

Good to know

Check the center of a meatball with an instant-read thermometer; ground beef should reach 160°F.

Swap it

Use ground pork in place of the beef and cook the meatballs to 160°F.

Leftovers

Refrigerate the bowls and pickles separately for up to 3 days, and reheat the rice, meatballs and broccoli until steaming.

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