Korean BBQ Meatballs over Rice
Delicious meatballs glazed in sweet and savory Korean BBQ sauce, served over warm steamed rice and topped with green onions and sesame seeds for a hearty, flavorful dinner.
Equipment
- 1 Mixing bowl
- 1 Blender
- 1 Baking sheet lined with parchment
- 1 Small saucepan
Ingredients
Main Ingredients
- ½ cup low sodium soy sauce for base glaze
- 2 ½ tablespoons light brown sugar for base glaze
- 2 garlic cloves minced, for glaze
- ½ teaspoon minced ginger for glaze
- ¼ cup light brown sugar for marinade
- ¼ cup low sodium soy sauce for marinade
- 1 tablespoon mirin optional
- 1 teaspoon sesame oil
- ¼ Asian pear peeled, cored and chopped
- ¼ yellow onion chopped
- 2 garlic cloves for sauce
- 1 teaspoon fresh ginger minced
- 1 green onion thinly sliced plus more for garnish
- 1 pound ground beef
- salt and pepper to taste
- toasted sesame seeds for serving
- steamed white or brown rice for serving
Instructions
Instructions
- Whisk ½ cup soy sauce, 2 ½ tablespoons light brown sugar, 2 minced garlic cloves, and ½ teaspoon minced ginger in a bowl to make marinade. Set aside.
- Blend ¼ cup brown sugar, ¼ cup soy sauce, mirin, sesame oil, Asian pear, and onion in a blender until smooth.
- Combine ground beef with half the marinade. Mix well and roll into small meatballs.
- Line baking sheet with parchment. Place meatballs and bake at 400°F for 15-20 minutes until cooked through.
- Simmer blended sauce in saucepan over medium heat for 5–7 minutes until thickened.
- Toss baked meatballs in sauce until evenly coated.
- Serve meatballs over steamed rice. Top with green onions and sesame seeds.
Notes
Let meatballs cool to room temperature before storing. Use airtight containers to keep rice and meatballs separate. Freeze flat for easy thawing. Reheat rice with a splash of water to retain moisture.