Korean BBQ Meatball Rice Bowls

Instructions

1. 1

   Heat the oven to 425°F/220°C and line a rimmed baking sheet with parchment paper. Put the rice and 3 cups of water in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

2. 2

   Meanwhile, mince the garlic and finely grate the ginger, measuring 1 tablespoon. Finely chop 2 green onions and thinly slice the remaining onion. In a bowl, combine the beef, egg, breadcrumbs, 1 tablespoon of the soy sauce, half the garlic, 2 teaspoons of the ginger, and the chopped green onions. Mix gently and shape into 16 meatballs.

3. 3

   Arrange the meatballs on the prepared baking sheet with a little space between them. Bake for 16–20 minutes, until lightly browned and cooked through, 160°F/71°C in the center.

4. 4

   While the meatballs bake, slice the cucumber into thin half-moons and peel the carrot into ribbons. Toss them together with 1 tablespoon of the rice vinegar and 1 teaspoon of the sesame oil.

5. 5

   In a large skillet, whisk together the remaining 3 tablespoons of soy sauce, brown sugar, remaining 1 tablespoon of rice vinegar, remaining 1 teaspoon of sesame oil, remaining garlic, remaining 1 teaspoon of ginger, cornstarch, and remaining ⅓ cup of water. Bring to a gentle simmer over medium heat, stirring, and cook for 2–3 minutes until glossy and thickened.

6. 6

   Add the baked meatballs to the skillet and gently turn them in the glaze for 1 minute. Divide the rice among 4 bowls, add the cucumber and carrot, and top each bowl with 4 meatballs. Spoon over the remaining glaze and scatter with the sliced green onion.