Recipes Dinner Meat Dishes Meatballs Korean Barbecue Meatball Bowls 4.7 (3) 3 Reviews Juicy meatballs get coated in a glossy, sweet-savory gochujang sauce, then piled over rice with all your favorite toppings. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on August 25, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Caley Ellenburg / Food Stylist Julian Hensarling / Prop Stylist Abby Armstrong Total Time: 45 mins Servings: 4 Jump to recipe A combination of ground beef and pork produces meatballs that stay tender and juicy while developing plenty of browned flavor in the skillet.The gochujang-soy sauce strikes the perfect balance of savory, sweet, spicy, and tangy and thickens just enough to coat each meatball.Finishing the meatballs in the sauce gently brings them up to temperature while infusing them with flavor beneath the glazed exterior. These Korean Barbecue Meatball Bowls pack plenty of spicy-sweet flavor into a weeknight-friendly dinner. The meatballs start with a mixture of beef and pork for a juicy, tender texture, while punchy aromatics such as gochugaru, ginger, and garlic lend fragrant depth. Once the meatballs are browned, the sauce comes together quickly. Simmering briefly concentrates its flavors, then a cornstarch slurry gives the sauce a glossy consistency that clings to the meatballs rather than running straight to the bottom of the bowl. Returning the meatballs to the skillet lets them finish gently while soaking up that glaze. Steamed rice makes an ideal base, absorbing any extra sauce. From there, the toppings are easy to customize. Quick pickles and kimchi bring a bright crunch while sriracha mayo and a fried egg add richness. Go the extra mile with a sprinkling of sliced scallions, sesame seeds, and gochugaru, or keep it casual with just the rice, meatballs, and kimchi. What are gochugaru and gochujang? Gochugaru is a Korean red chile powder known for its fruity, moderately spicy profile, while gochujang is a fermented Korean chile paste that adds subtle heat, sweetness, and umami. They play different roles here. Gochugaru adds fruity warmth to meatballs and gochujang amplifies the sauce’s depth. Look for both at Korean markets, Asian grocery stores, or well-stocked supermarkets. 5 Korean Pantry Essentials to Make Everything From Bibimbap to Bulgogi Why use both beef and pork in meatballs? A combination of the two brings a better balance between flavor and texture. Beef brings a deeper, meatier flavor and enough structure to ensure the meatballs hold, while pork contributes extra fat and tenderness. Together, they produce meatballs that brown well but stay juicy. Notes from the Food & Wine Test Kitchen Mix the beef and pork just until the ingredients are evenly incorporated; overworking the mixture can make the meatballs tough.Portion the meatballs with a small cookie scoop or kitchen scale so they cook evenly, and lightly dampen your hands before shaping to prevent sticking.The sauce continues to thicken as it sits, so the bowls are best assembled while it’s still loose and glossy. This recipe was developed by Marianne Williams; the text was written by Craig Ruff. Keep Screen Awake Ingredients Quick-Pickled Cucumbers 1 cup thinly sliced unpeeled Persian cucumber 3 tablespoons rice vinegar 1 teaspoon granulated sugar 1/4 teaspoon kosher salt Meatball Bowls 3 scallions 1/2 pound 85/15 lean ground beef 1/2 pound ground pork 1/3 cup panko 1 large egg 2 teaspoons gochugaru (Korean chile powder) 1/2 cup, plus 1 tablespoon lower-sodium soy sauce, divided 4 teaspoons finely chopped garlic (from 4 cloves), divided 2 teaspoons grated fresh ginger, divided (from 1 [2-inch] piece) 3 teaspoons toasted sesame oil, divided 1/4 teaspoon kosher salt 3 tablespoons canola oil 1/3 cup packed light brown sugar 2 tablespoons gochujang 1 tablespoon rice vinegar 1 teaspoon cornstarch 1/4 cup water 6 cups steamed white rice Quick-Pickled Cucumbers, kimchi, sriracha mayonnaise, fried eggs, sesame seeds, for serving Directions Make the pickles: Toss together cucumber, vinegar, sugar, and salt in a medium bowl. Let stand, stirring occasionally, while you make the meatballs. Make the meatballs: Separate white and light green parts of scallions from dark green parts; finely chop white and light green parts, and slice dark green parts; reserve dark green parts for garnish. Stir together beef, pork, panko, egg, gochugaru, 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, 1 teaspoon sesame oil, salt, and white and light green parts of scallions in a large bowl until just combined. Shape mixture into 20 (1-ounce) meatballs. Heat canola oil in a large skillet over medium-high. Add meatballs; cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into center registers 150°F, 8 to 10 minutes. Remove from heat, and transfer meatballs to a large plate; do not wipe skillet clean. While meatballs cook, whisk together brown sugar, gochujang, vinegar, and remaining 1/2 cup soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 2 teaspoons sesame oil in a medium bowl. Add soy sauce mixture to reserved skillet; bring to a simmer over medium. Cook, stirring often, until thickened and glossy, 1 to 2 minutes. Whisk together cornstarch and water in a small bowl; whisk into soy sauce mixture. Return meatballs to skillet; cook over medium, turning often, until an instant-read thermometer inserted into center of meatball registers 160°F and meatballs are completely coated with sauce, 1 to 2 minutes. Divide rice evenly among 4 bowls. Top evenly with meatballs. Spoon remaining sauce from skillet evenly over bowls. Using a fork, slotted spoon, or tongs, remove pickles from vinegar mixture. Top meatball bowls with pickles, kimchi, sriracha mayonnaise, and fried eggs. Garnish with white sesame seeds and dark green parts of scallions. Serve immediately. 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