Korean Meatball Rice Bowls

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Get ready for the most delicious Korean Meatball Rice Bowls that use up all those ingredients you have on hand in the fridge!!

Korean Meatball Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)


Ever since taking a Kimchi making class a few years back at Grand Central Market in LA, I have been in love. If you've never heard of kimchi before - it's a staple in Korean cuisine and consists of fermented vegetables like Napa cabbage and Korean radish, and seasoned with gochugaru, garlic, ginger etc. It makes incredible kimchi fried rice and I just snack on it from time to time. I got to thinking, what would happen if I used the liquid from the kimchi jar to make a vinaigrette. I usually just discard it... but there is so much flavor there why not use it?! So that's what I did! I made a kimchi vinaigrette that blew my mind!

The kimchi vin gets served over a quick mixed green / herb salad and some delicious Korean meatballs that use up all those Asian pantry staples we have on hand: soy sauce, sesame oil, rice wine vinegar and gochujang! Everything gets served over a bowl of white rice and voila... Korean Meatball Rice Bowls!! Another bowl to add to our collection of bowl recipes 🙂

Need more Asian Inspired Bowl Recipes:

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Korean Meatball Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)

Korean Meatball Rice Bowls

Author: Gaby Dalkin
5 from 11 votes
These Korean Meatball Rice Bowls use up all those pantry ingredients you have on hand for a rainy day to make the most incredible meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4 people


For the Meatballs

  • 1 pound ground turkey
  • 1 egg
  • 2 tablespoon soy sauce, divided
  • 4 cloves garlic, finely chopped
  • 1 tablespoons finely chopped ginger
  • 4 tablespoons gochujang, divided
  • ¼ cup panko breadcrumbs
  • 2 green onions, thinly sliced
  • 2 tablespoons cilantro, roughly chopped
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame seeds

For the Vinaigrette

  • 2 tablespoons rice wine vinegar
  • 1 tablespoon kimchi brine
  • ¼ cup kimchi, drained and diced
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • ¼ cup canola oil
  • 2 tablespoons honey
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ginger, grated
  • 2 teaspoons toasted sesame seeds

For the Herb Salad

  • 2 cups mixed greens
  • ¼ cup cilantro leaves
  • 4 green onions, thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • 1 Asian Pear, thinly sliced (or a pink lady apple)
  • 4 radishes, thinly sliced
  • 2 cups cooked white rice


For the Meatballs

  • Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
  • In a large bowl combine the ground turkey, egg, 1 tablespoon soy sauce, garlic, ginger, 2 tablespoons gochujang, breadcrumbs, green onions and cilantro. Carefully combine everything with your hands until the ingredients are evenly mixed. Form the mixture into meatballs about 1 ½  inch in diameter, about 2 heaping tablespoons each.
  • Combine the remaining two tablespoons gochujang, remaining 1 tablespoon soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and  place onto the baking sheet. Bake meatballs 20-25 minutes. Remove from oven and sprinkle with toasted sesame seeds.

For the Vinaigrette

  • Whisk all the ingredients together and set aside.

For the Salad

  • Combine salad ingredients in a large bowl

To assemble

  • Portion the rice into equal amounts in 4 bowls. Add equal amounts of the salad and the meatballs. Drizzle with the vinaigrette and serve immediately. Serve your favorite kimchi on the side.


Swap out brown rice or cauliflower rice.

Nutrition Information

Calories: 605kcal | Carbohydrates: 60g | Protein: 35g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1160mg | Potassium: 740mg | Fiber: 3g | Sugar: 25g | Vitamin A: 669IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 3mg
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  1. This was amaze balls!!!! So much flavor in the meatballs and vinaigrette, it’s going to be a staple around this house.

  2. 5 stars
    Absolutely delicious! Oh, those flavors are amazing. The vinaigrette was like nothing I have ever had. Will definitely be making this again and again.

  3. This was really terrific, even with my subs and modifications. I am on weight watchers, so I used less oil (2 tsp sesame oil, 2 T canola oil) and less honey (16 grams) in the dressing. I also used turnip instead of radishes, an envy apple instead of asian pear, and a regular cucumber. For the meatballs I added 1 tsp sesame oil and reduced the honey to 14 grams. Even with all the changes, it was still really fantastic. Hats off to Gaby!!!

  4. 5 stars
    Made this tonight. It was so delicious but the absolute star of the dish was the vinaigrette. I've never had a vinaigrette like this before and as I was making it, I was sure this was finally going to be the one recipe Gaby would whiff at, but no, I was wrong. Can't believe I ever doubted her. This is now one of my favs! Even if you don't make the meatballs, make the salad and the vinaigrette...you won't regret it. Thanks, Gaby!

  5. 5 stars
    Made this for a weeknight dinner and loved it! Prepped the vinaigrette and veggies in the morning and it came together quickly for dinner. Super flavorful and filling but still light enough. Will definitely make this again!

5 from 11 votes

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