Sweet, savory, and packed with flavor, these Korean BBQ Meatball Rice Bowls are the ultimate comfort food with a bold twist. Juicy meatballs coated in sticky Korean-style BBQ sauce rest on fluffy jasmine rice, topped with crunchy carrots, crisp cucumbers, and a drizzle of creamy sriracha mayo. It’s a vibrant bowl full of color and textures that makes every bite exciting.

Perfect for a weeknight dinner or meal prep for the week, these bowls combine easy-to-make meatballs with fresh toppings that balance richness with crisp, cool freshness. Whether you’re a fan of Korean flavors or just looking to spice up your rice bowl routine, this dish will leave you hooked.

Why You’ll Love This Korean BBQ Meatball Rice Bowl

Full of Flavor: Each meatball is glazed in a sticky-sweet, umami-packed Korean BBQ sauce that clings to every bite.
Customizable: Swap the veggies, try different rice, or make it spicy — it’s a flexible recipe that adapts to your taste.
Meal Prep Friendly: These bowls reheat well and can be prepped ahead, making them perfect for busy weeks.
Balanced Meal: Protein, veggies, carbs, and healthy fats all in one bowl.

Preparation Phase & Tools to Use

Creating the perfect Korean BBQ Meatball Rice Bowl starts with the right setup in your kitchen. Here are the tools that will help you get there:

Mixing Bowls: Essential for combining meatball ingredients evenly without overworking the meat.
Baking Sheet or Skillet: Depending on whether you want to bake or pan-sear your meatballs, you’ll need a sturdy baking sheet or non-stick skillet.
Small Saucepan: For making the sticky Korean BBQ glaze. A saucepan helps control heat and thickness.
Rice Cooker or Pot: A rice cooker simplifies perfect rice every time, but a standard pot works just as well.
Sharp Knife & Grater: For prepping garnishes like carrots and cucumbers.
Tongs or Spatula: To turn meatballs evenly while cooking.

Having these on hand not only streamlines the process but ensures your meatballs are juicy, your sauce is silky, and your toppings are crisp and fresh.

Ingredients for the Korean BBQ Meatball Rice Bowls

Ground Beef (or Pork): This is the hearty base of the meatballs. Choose an 80/20 blend for juicy, flavorful results.
Breadcrumbs: These bind the meatballs and keep them tender without falling apart.
Egg: Acts as a binder to help hold the meatball mixture together.
Garlic & Ginger: Fresh minced garlic and grated ginger add signature Korean depth and warmth.
Soy Sauce: Brings umami and salt to both the meatball mixture and the sauce.
Brown Sugar: Adds sweetness to balance the tang and spice of the BBQ glaze.
Gochujang (Korean Chili Paste): The star of the BBQ glaze, it gives heat, smokiness, and bold flavor.
Rice Vinegar: Balances the sweetness with a touch of acidity.
Sesame Oil: Adds nuttiness and depth to the sauce.
Cornstarch Slurry: Helps thicken the BBQ sauce to a glossy finish.
Jasmine Rice: Soft, fragrant rice serves as the perfect base to soak up the flavors.
Carrots & Cucumbers: For freshness, crunch, and color.
Green Onions & Sesame Seeds: Garnish that brings a final punch of flavor and texture.
Sriracha Mayo: Creamy, spicy drizzle to tie it all together.

How To Make the Korean BBQ Meatball Rice Bowls

Step 1: Mix and Form the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and a dash of sesame oil. Mix just until combined. Roll into evenly-sized meatballs.

Step 2: Cook the Meatballs

Bake at 400°F for 15–18 minutes or pan-sear in a skillet over medium heat until browned and cooked through. Set aside while you prepare the sauce.

Step 3: Make the Korean BBQ Sauce

In a small saucepan, combine gochujang, brown sugar, soy sauce, rice vinegar, sesame oil, and a splash of water. Simmer until slightly thickened, then stir in a cornstarch slurry to finish. Coat the cooked meatballs in the sauce.

Step 4: Prepare the Bowl Components

Cook jasmine rice in a rice cooker or pot. Slice cucumbers thinly and shred carrots using a grater. Whisk together mayo and sriracha to create the spicy drizzle.

Step 5: Assemble the Bowls

Layer jasmine rice in each bowl, top with saucy meatballs, arrange carrots and cucumbers on the side, and drizzle with sriracha mayo. Finish with green onions and sesame seeds.

Serving & Storing Korean BBQ Meatball Rice Bowls

Serve these bowls hot, fresh from the pan, to enjoy the balance of warm, sticky meatballs with cool, crisp toppings. They also make great leftovers—store each component separately in airtight containers for up to 4 days. To reheat, microwave the meatballs and rice, and add the fresh veggies just before serving to maintain their crunch.

These bowls also freeze well: freeze meatballs and rice in freezer-safe containers for up to 2 months. Just thaw and reheat, then assemble with fresh toppings.

Frequently Asked Questions

Can I use a different meat?

Absolutely. Ground turkey, chicken, or pork all work well. Just be sure to adjust the cooking time as needed.

Is gochujang very spicy?

Gochujang has a mild, buildable heat with rich flavor. If you’re sensitive to spice, use a smaller amount or look for a mild version.

Can I make these bowls vegetarian?

Yes! Use plant-based meat alternatives or swap in tofu or tempeh, and use vegetarian gochujang and sauce ingredients.

What other veggies can I add?

Try red cabbage, edamame, bean sprouts, or avocado for extra color and texture.

Can I double the recipe for a crowd?

Definitely! These meatballs scale up beautifully and are perfect for meal prepping or feeding a group.

Is the sauce freezer-friendly?

Yes, you can make the Korean BBQ sauce ahead and freeze it for later use. Just reheat and stir well before using.

Want More Rice Bowl Ideas?

If these Korean BBQ Meatball Bowls got your tastebuds dancing, you’ll want to explore more of our savory bowls and skillet sensations:

Garlic Butter Steak Bites & Alfredo Tortellini for creamy, hearty satisfaction.
Smoky Chipotle BBQ Chicken & Rice Skillet if you’re craving smoky spice.
Beef and Rotini in Garlic Parmesan Sauce for a comforting pasta twist.
Creamy Cajun Sausage Pasta with bold Southern flavors.
One Pot Tuscan Chicken Pasta for creamy indulgence.

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Have you made these bowls yet? I’d love to hear if you added extra spice, swapped the protein, or doubled the sauce! Drop your tips or questions in the comments and let’s inspire each other.