Korean-Style BBQ Meatballs with Rice & Creamy Sauce

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Korean-Style BBQ Meatballs with Rice & Creamy Sauce:

Origin of the Recipe:

Korean BBQ, known as “Gogi-gui” (고기구이), is famous for its bold, sweet, savory, and umami-rich flavors. These Korean-Style BBQ Meatballs take inspiration from traditional bulgogi beef and Korean barbecue marinades, combining garlic, ginger, soy sauce, and gochujang (Korean chili paste) for a rich, caramelized taste. Served over steamed rice with a creamy sauce, this dish blends classic Korean flavors with a modern twist for an irresistible, restaurant-quality meal.

Introduction:

If you love Korean BBQ, these Korean-Style BBQ Meatballs with Rice & Creamy Sauce will become your new favorite dish! These juicy, flavorful meatballs are baked or pan-fried to perfection, then tossed in a sticky, sweet, and spicy BBQ sauce. Served over fluffy rice and drizzled with a rich, creamy sauce, this dish is easy to make, meal-prep friendly, and bursting with flavor!

Ingredients (Serves 4-6):

For the Meatballs:

  • 1 lb ground beef or ground pork (or a mix of both)
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon gochujang (Korean chili paste) (optional for heat)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

For the Korean BBQ Sauce:

  • 1/3 cup soy sauce
  • 1/4 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon gochujang
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon cornstarch + 1 tablespoon water (to thicken sauce)

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon gochujang or sriracha (optional for spice)

For Serving:

  • 2 cups cooked jasmine or sushi rice
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • Kimchi (optional, for extra flavor)

Instructions:

Step 1: Prepare the Meatballs

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix together ground meat, panko breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, gochujang, black pepper, and salt.
  3. Form into 1-inch meatballs and place them on a lined baking sheet.
  4. Bake for 15-18 minutes until golden brown and cooked through. Alternatively, you can pan-fry them in a little oil over medium heat for 8-10 minutes, turning occasionally.

Step 2: Make the Korean BBQ Sauce

  1. In a small saucepan, whisk together soy sauce, honey, rice vinegar, gochujang, sesame oil, ginger, and garlic.
  2. Bring to a simmer over medium heat for 3-4 minutes.
  3. Mix cornstarch and water, then stir into the sauce to thicken. Simmer for 1 more minute, then remove from heat.

Step 3: Coat the Meatballs

  1. Toss the cooked meatballs in the warm Korean BBQ sauce until fully coated.

Step 4: Prepare the Creamy Sauce

  1. In a small bowl, whisk together mayonnaise, honey, rice vinegar, sesame oil, and gochujang or sriracha.
  2. Adjust seasoning to taste and set aside.

Step 5: Assemble the Dish

  1. Divide cooked rice into bowls.
  2. Top with Korean BBQ meatballs.
  3. Drizzle with creamy sauce and garnish with sliced green onions and sesame seeds.
  4. Serve with kimchi on the side for an extra punch of flavor.

Description:

These Korean-Style BBQ Meatballs are juicy, flavorful, and coated in a sticky, sweet, and spicy glaze. The combination of umami-rich soy sauce, caramelized honey, and spicy gochujang makes each bite incredibly satisfying. Served over rice and finished with a creamy, tangy sauce, this dish is the perfect fusion of traditional Korean BBQ flavors and comfort food.

Tips for Success:

  • Don’t Overmix the Meat: Overmixing the meatball mixture can make them tough. Mix gently until just combined.
  • Adjust the Heat: If you prefer a milder dish, reduce the gochujang or skip it entirely. For extra heat, add red pepper flakes.
  • Make It Gluten-Free: Use gluten-free soy sauce and panko breadcrumbs.
  • For Extra Flavor: Add a splash of mirin or sake to the Korean BBQ sauce for depth.

Nutritional Information (Per Serving – Approx.):

  • Calories: 480
  • Carbohydrates: 48g
  • Protein: 26g
  • Fat: 20g
  • Sugar: 14g
  • Sodium: 820mg

(Values are approximate and depend on ingredients used.)

Frequently Asked Questions (FAQs):

1. Can I make these meatballs ahead of time?
Yes! Store cooked meatballs in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a little sauce.

2. Can I freeze these meatballs?
Absolutely! Freeze uncooked or cooked meatballs for up to 3 months. Thaw in the fridge before cooking or reheating.

3. What if I don’t have gochujang?
You can substitute it with sriracha or a mix of chili paste and soy sauce.

4. Can I use ground chicken or turkey instead of beef?
Yes! Ground chicken or turkey works well, but may require a little more breadcrumbs to hold the mixture together.

5. What can I serve with this dish?
This dish pairs well with steamed bok choy, roasted vegetables, or a simple cucumber salad.

Serving Suggestions:

  • Serve over jasmine rice, brown rice, or quinoa for a wholesome meal.
  • Pair with steamed or roasted broccoli, bok choy, or sautéed spinach.
  • Use the meatballs in lettuce wraps for a low-carb option.

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Conclusion:

These Korean-Style BBQ Meatballs are the perfect blend of sweet, savory, and spicy flavors. Whether you’re making them for a weeknight dinner, meal prep, or a party, they’re easy to prepare and full of bold flavors. Serve them over rice with a drizzle of creamy sauce, and enjoy a delicious, Korean-inspired meal in just 30 minutes! 🍚🔥🥢

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