Sweet, savory, wholesome bowl
This Korean BBQ Meatball Rice Bowl with Vegetable Eggs is a complete, feel-good meal that’s bursting with flavor and color. Juicy beef meatballs coated in a sticky Korean BBQ-style glaze sit over fluffy rice, while soft vegetable-packed eggs add extra protein and balance. It’s perfect for busy weeknights, meal prep lunches, or anytime you want a nourishing bowl that still feels indulgent. Everything cooks quickly in one pan, making this recipe both time-saving and beginner-friendly—bold takeout-style flavor without the takeout wait.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 bowls
📝 Ingredients List
Korean BBQ Meatballs
- 1 lb ground beef
- 1 large egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
Korean BBQ Sauce
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon gochujang
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Vegetable Eggs
- 4 large eggs
- ½ cup finely chopped bell peppers
- ½ cup chopped spinach or scallions
- ¼ cup grated carrot
- Salt and pepper, to taste
Rice Bowl
- 3 cups cooked white rice
- Sliced green onions
- Sesame seeds
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Measuring cups & spoons
- Large skillet
- Wooden spoon or spatula
- Small bowl (for sauce)
- Knife & cutting board
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Mix meatballs: Combine all meatball ingredients in a bowl. Mix gently until just combined 😊
- Shape & cook: Roll into 1½-inch meatballs. Cook in a lightly oiled skillet over medium heat for 8–10 minutes, turning until browned and cooked through 🔥
- Make sauce: Whisk all sauce ingredients in a small bowl.
- Glaze: Pour sauce over meatballs and simmer 3–4 minutes until thick, glossy, and sticky.
- Cook vegetable eggs: In a separate pan, sauté vegetables for 2 minutes. Add beaten eggs, season lightly, and cook gently until just set and fluffy 🍳
- Assemble bowls: Add rice to bowls, top with meatballs and sauce, spoon on vegetable eggs, and finish with green onions and sesame seeds 🌟
💡 Pro Tips
- Meal prep friendly: Store rice, meatballs, and eggs separately for up to 4 days.
- Egg texture: Cook eggs on low heat to keep them soft and tender.
- Extra veggies: Zucchini or mushrooms work great in the eggs.
- Spice boost: Add chili oil or extra gochujang on top for heat lovers.