# 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!

- Servings: 4 servings
- Total time: 40 min
- Cuisine: Korean
- Category: Dinner
- Language: en

## 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

## Instructions

1. Heat the oven to 350 and line a baking sheet with parchment paper or spray with cooking spray.
2. 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 ½ inch in diameter, about 2 heaping tablespoons each.
3. 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.
4. Whisk all the vinaigrette ingredients together and set aside.
5. Combine salad ingredients in a large bowl.
6. 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

## Equipment

- baking sheet
- large bowl
- small bowl

## Tips

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

## Source

- Original video: https://whatsgabycooking.com/korean-meatball-rice-bowls/
- Recipe page: https://www.cliprecipe.com/recipe/49fe8fea-4f68-4193-a5f8-aff8c0d6972d
- Extracted: 2025-02-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt