Ingredients
- Ground beef: 1 pound
- Cooked rice: 4 cups
- Soy sauce: 1/4 cup
- Gochujang (Korean chili paste): 2 tablespoons
- Garlic: 2 cloves, minced
- Brown sugar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Green onions: 2, thinly sliced
Instructions
- Step 1: In a large bowl, combine ground beef, soy sauce, gochujang, minced garlic, brown sugar, and sesame oil. Mix well with your hands until all ingredients are thoroughly combined.
- Step 2: Form the mixture into small meatballs, about 1 inch in diameter.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 8-10 minutes.
- Step 4: Divide the cooked rice evenly among bowls.
- Step 5: Top the rice with the Korean BBQ meatballs.
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Store leftover meatballs separately from the rice to prevent sogginess, and keep in airtight containers in the refrigerator.
- For best results, reheat the meatballs in a skillet with a splash of water to keep them moist, or briefly microwave with a damp paper towel.
- A sprinkle of toasted sesame seeds adds a lovely nutty crunch and visual appeal to these satisfying bowls.
- Don't overmix the ground beef mixture – gently combine the ingredients to keep your meatballs tender!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American