Korean Meatball Rice Bowls – What’s Gaby Cooking


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)

Two weeks ago when I did a big shopping trip I grabbed 3 jars of Kimchi. I’m obsessed to say the least. 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 🙂

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Description:

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!

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

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, 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 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.

Korean Meatball Rice Bowls: Chef Vision