Korean Meatball Rice Bowls

Name: Korean Meatball Rice Bowls
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pound ground turkey; 1 egg; 2 tablespoon soy sauce; 4 cloves garlic, finely chopped; 1 tablespoon ginger, finely chopped; 4 tablespoon gochujang paste; 0.25 cup panko breadcrumbs; 2 green onions, thinly sliced; 2 tablespoon cilantro, roughly chopped; 2 tablespoon honey; 1 tablespoon rice wine vinegar; 1 tablespoon toasted sesame seeds; 2 tablespoon rice wine vinegar; 1 tablespoon kimchi brine; 0.25 cup kimchi, drained and diced; 2 tablespoon soy sauce; 2 tablespoon toasted sesame oil; 0.25 cup canola oil; 2 tablespoon honey; 2 cloves garlic, finely chopped; 1 tablespoon ginger, grated; 2 teaspoon toasted sesame seeds; 2 cups mixed greens; 0.25 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

40m

Serves 4

https://whatsgabycooking.com/korean-meatball-rice-bowls/

Korean Meatball Rice Bowls

https://whatsgabycooking.com/korean-meatball-rice-bowls/

40m

Serves 4

Directions

1Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
2In 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.
3Combine 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.
4Whisk all the vinaigrette ingredients together and set aside.
5Combine salad ingredients in a large bowl.
6Portion 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 egg
2 tablespoon soy sauce
4 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
4 tablespoon gochujang paste
0.25 cup panko breadcrumbs
2 green onions, thinly sliced
2 tablespoon cilantro, roughly chopped
2 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame seeds
2 tablespoon rice wine vinegar
1 tablespoon kimchi brine
0.25 cup kimchi, drained and diced
2 tablespoon soy sauce
2 tablespoon toasted sesame oil
0.25 cup canola oil
2 tablespoon honey
2 cloves garlic, finely chopped
1 tablespoon ginger, grated
2 teaspoon toasted sesame seeds
2 cups mixed greens
0.25 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

Equipment

baking sheetlarge bowlsmall bowl

Tips

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

Korean Meatball Rice Bowls

Korean Meatball Rice Bowls

Directions

Ingredients

Equipment

Tips

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