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Korean Meatball Rice Bowls from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 7 votes

Korean Meatball Rice Bowls

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 Time15 mins
Cook Time25 mins
Total Time40 mins
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

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

  • 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 1/2  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.