5 from 3 votes
Korean Meatball Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)
Korean Meatball Rice Bowls
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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!

Course: Main Course
Cuisine: Asian
Keyword: Korean Meatballs, Korean Meatball bowls, Korean Meatball rice bowls, korean rice bowls, korean meatball recipe, how to make korean meatballs, asian meatballs
Servings: 4 people
Author: Gaby Dalkin
Ingredients
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
  • 1/4 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
  • 1/4 cup kimchi, drained and diced
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/4 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
  • 1/4 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
Instructions
For the Meatballs
  1. Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.

  2. In a large bowl combine the ground turkey, egg, 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 1/2  inch in diameter, about 2 heaping tablespoons each.

  3. Combine the remaining two tablespoons gochujang, remaining 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
  1. Whisk all the ingredients together and set aside.

For the Salad
  1. Combine salad ingredients in a large bowl

To assemble
  1. 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.