Korean Meatball Rice Bowls

40 mins
Serves 4
https://whatsgabycooking.com/korean-meatball-rice-bowls/

Directions

  1. 1Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
  2. 2Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
  3. 3Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Combine 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.
  8. 8Combine 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.
  9. 9Combine 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.
  10. 10Whisk all the vinaigrette ingredients together and set aside.
  11. 11Whisk all the vinaigrette ingredients together and set aside.
  12. 12Whisk all the vinaigrette ingredients together and set aside.
  13. 13Combine salad ingredients in a large bowl.
  14. 14Combine salad ingredients in a large bowl.
  15. 15Combine salad ingredients in a large bowl.
  16. 16Portion 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
  17. 17Portion 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
  18. 18Portion 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

Ingredients

  • 1 pound ground turkey
  • 1 pound ground turkey
  • 1 pound ground turkey
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 4 cloves garlic, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 4 tablespoon gochujang paste
  • 4 tablespoon gochujang paste
  • 4 tablespoon gochujang paste
  • 0.25 cup panko breadcrumbs
  • 0.25 cup panko breadcrumbs
  • 0.25 cup panko breadcrumbs
  • 2 green onions, thinly sliced
  • 2 green onions, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tablespoon cilantro, roughly chopped
  • 2 tablespoon cilantro, roughly chopped
  • 2 tablespoon cilantro, roughly chopped
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon kimchi brine
  • 1 tablespoon kimchi brine
  • 1 tablespoon kimchi brine
  • 0.25 cup kimchi, drained and diced
  • 0.25 cup kimchi, drained and diced
  • 0.25 cup kimchi, drained and diced
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon toasted sesame oil
  • 0.25 cup canola oil
  • 0.25 cup canola oil
  • 0.25 cup canola oil
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 2 tablespoon honey
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ginger, grated
  • 1 tablespoon ginger, grated
  • 1 tablespoon ginger, grated
  • 2 teaspoon toasted sesame seeds
  • 2 teaspoon toasted sesame seeds
  • 2 teaspoon toasted sesame seeds
  • 2 cups mixed greens
  • 2 cups mixed greens
  • 2 cups mixed greens
  • 0.25 cup cilantro leaves
  • 0.25 cup cilantro leaves
  • 0.25 cup cilantro leaves
  • 4 green onions, thinly sliced
  • 4 green onions, thinly sliced
  • 4 green onions, thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • 2 Persian cucumbers, thinly sliced
  • 1 Asian Pear, thinly sliced (or a pink lady apple)
  • 1 Asian Pear, thinly sliced (or a pink lady apple)
  • 1 Asian Pear, thinly sliced (or a pink lady apple)
  • 4 radishes, thinly sliced
  • 4 radishes, thinly sliced
  • 4 radishes, thinly sliced
  • 2 cups cooked white rice
  • 2 cups cooked white rice
  • 2 cups cooked white rice

Equipment

baking sheetlarge bowlsmall bowl

Tips

  • Swap out brown rice or cauliflower rice.
  • The kimchi vinaigrette can be made a few days in advance