Gochujang Glazed Meatball Rice Bowls with Cucumber Salad

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 lb ground beef (85% lean)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 4, divided green onions, thinly sliced
• 4, divided garlic cloves, minced
• 1 tbsp, divided fresh ginger, grated
• 1 tsp kosher salt
• 3 tbsp gochujang paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp, divided rice vinegar
• 2 tsp sesame oil
• 4 cups cooked jasmine rice
• 1 English cucumber, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil for cooking

Instructions

1. 1In a large bowl combine ground beef, panko, egg, half the sliced green onions, 2 minced garlic cloves, half the grated ginger, and salt. Mix gently with your hands just until combined; do not overwork. Roll into 20–24 golf-ball-size meatballs.
2. 2Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. They do not need to be fully cooked yet. Transfer to a plate.
3. 3In a small bowl whisk gochujang, honey, soy sauce, rice vinegar, remaining garlic, remaining ginger, and sesame oil until smooth.
4. 4Return all meatballs to the skillet over medium heat. Pour the gochujang glaze over them and toss to coat. Simmer 4–6 minutes, turning often, until the glaze thickens into a sticky lacquer and meatballs reach 160°F internally. If the glaze reduces too fast, add a splash of water.
5. 5While meatballs finish, toss cucumber slices with remaining rice vinegar, remaining salt, and the green onions. Let sit 5 minutes for a quick refreshing salad.
6. 6Fluff warm jasmine rice into four bowls. Top each with 5–6 glazed meatballs and spoon extra sticky sauce from the pan over the rice.
7. 7Pile cucumber salad on the side, then finish with remaining green onions and a sprinkle of toasted sesame seeds. Serve immediately while the meatballs are glossy and hot.