Gochujang Honey Meatball Bowls (Printer-Friendly Layout)
Bold Korean-inspired bowls with sticky-sweet gochujang glazed meatballs, served over rice with crunchy kimchi slaw.
# Ingredients You'll Need:
→ For the Meatballs
01 -
1 lb ground beef or pork
02 -
1 egg
03 -
⅓ cup breadcrumbs
04 -
2 garlic cloves, minced
05 -
1-inch piece ginger, grated
06 -
2 green onions, finely chopped
07 -
1 tbsp soy sauce
08 -
Salt & pepper, to taste
→ For the Gochujang Honey Sauce
09 -
3 tbsp gochujang
10 -
2 tbsp honey
11 -
1 tbsp soy sauce
12 -
1 tbsp rice vinegar
13 -
1 tsp sesame oil
14 -
2 tbsp water
→ For the Bowls
15 -
2 cups cooked rice
16 -
1 cup kimchi, chopped
17 -
1 cup shredded red cabbage
18 -
1 carrot, julienned or grated
19 -
1 cucumber, thinly sliced
20 -
1 avocado, sliced (optional)
21 -
Sesame seeds & green onion, for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (200°C). In a mixing bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, green onions, soy sauce, salt, and pepper. Mix until just combined and form into 1-inch balls. Place on a lined baking sheet and bake for 18–20 minutes or until golden and cooked through.
02 -
While the meatballs bake, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and water in a small saucepan. Simmer over low heat for 3–5 minutes until slightly thickened.
03 -
Once meatballs are cooked, toss them in the warm gochujang honey sauce until well coated.
04 -
Divide cooked rice between four bowls. Top with glazed meatballs, chopped kimchi, shredded cabbage, carrots, cucumber, and avocado if using.
05 -
Sprinkle with sesame seeds and chopped green onion. Serve warm.
# Extra Tips and Tricks:
01 -
These Korean-inspired meatball bowls deliver bold, balanced flavor with every bite. The meatballs are baked (not fried!) and glazed with a sticky-sweet gochujang honey sauce that hits all the right spicy, tangy, umami notes.