Transport your taste buds with this delish Korean Beef Meatball Bowl that’s packed with flavour.
Korean Beef Meatball Bowl with Quick Cucumber Kimchi
Ingredients
Rice
- 300 g jasmine rice
- 2¼ cups boiling water
Kimchi
- 1 telegraph cucumber cut in half & thinly sliced on an angle
- 2 baby bok choy thinly sliced
- 2 radishes thinly sliced
- 2 tsp chilli flakes (use less if you don't like spice)
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
Meatballs
- 1 spring onion thinly sliced
- 600 g beef mince
- 50 g breadcrumbs
- 2 Tbsp soy sauce
- 2 tsp honey
- 1 Tbsp sesame oil
- 1 drizzle oil
- 40 g gochujang sauce store-bought or Culley's Korean BBQ Sauce
Gochujang Mayo
- 10 g gochujang sauce store-bought or Culley's Korean BBQ Sauce
- 2 Tbsp mayonnaise
Instructions
- Before you start, bring a full kettle to the boil.
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep cucumber, bok choy and radish. Combine with chilli flakes, vinegar and soy sauce in a medium bowl. Season with salt. Set aside.
- Prep spring onion and mix in a large bowl with remaining meatball ingredients (except oil and gochujang sauce), until well combined. Roll into golf ball-sized balls.
- Heat oil in a large fry-pan on medium-high heat. Cook meatballs for 10-15 minutes, until browned and cooked through. Add first measure of gochujang sauce to pan and toss to coat meatballs. Season with pepper.
- In a small bowl, mix second measure of gochujang sauce with mayonnaise.
- Serve rice topped with meatballs and gochujang mayo. Serve kimchi on the side.
*This recipe featured in the My Classic Bag.
