Korean-Inspired Beef Meatball Bowls with Gochujang Glaze

Tender ground beef meatballs glazed in a sweet-and-spicy gochujang sauce served over fluffy rice with a refreshing quick-pickled cucumber salad. This meal provides a perfect balance of savory richness and bright, acidic crunch.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb Ground beef
• 0.5 cup Panko breadcrumbs
• 1 large Egg
• 4 tbsp Soy sauce
• 2 tbsp Gochujang
• 2 tbsp Honey
• 3 clove Garlic
• 1 large english cucumber
• 2 tbsp rice vinegar
• 1 tsp Sugar
• 2 cups White rice

Cooking instructions

1. Cook the white rice according to package directions. (about 20 min)
2. Thinly slice the cucumber into rounds, toss in a bowl with rice vinegar and sugar, and set aside to pickle while preparing the rest. (about 10 min)
3. In a mixing bowl, combine ground beef, panko breadcrumbs, and egg. Form into 16 even meatballs.
4. Heat a large skillet over medium-high heat. Add meatballs and brown on all sides until the internal temperature reaches 160°F. (about 10 min)
5. Mince the garlic. In a small bowl, whisk together soy sauce, gochujang, honey, and minced garlic.
6. Pour the glaze into the skillet with the meatballs. Reduce heat to medium and simmer until the sauce thickens and coats the meatballs, about 3 minutes. (about 3 min)
7. Divide cooked rice among bowls, top with glazed meatballs, and serve with the cucumber salad on the side.