Korean Bulgogi Meatballs with Gochujang Glaze and Sesame Rice

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Tender, soy-and-sesame-seasoned meatballs get tossed in a glossy gochujang-honey glaze and served over warm sesame rice with quick-pickled cucumber, a jammy soft-boiled egg, and a side of crisp kimchi. It's weeknight-friendly comfort that captures the sweet-spicy-savory soul of Korean home cooking in a single bowl.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 17 gSugar
• 38 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meatballs

• 1 1/2 lb ground beef (85/15)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely grated yellow onion
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1/2 tsp freshly ground black pepper
• 3 green onions, finely sliced

For the gochujang glaze

• 3 tbsp gochujang
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, finely grated
• 1 tsp grated fresh ginger
• 1 tbsp water

For the sesame rice

• 3 cups cooked short-grain white rice (preferably day-old)
• 1 1/2 tbsp toasted sesame oil
• 2 tbsp toasted sesame seeds
• 1/2 tsp kosher salt
• 2 green onions, sliced

For quick-pickled cucumber and to serve

• 1 English cucumber, thinly sliced
• 1 tsp kosher salt
• 1 tbsp rice vinegar
• 1 tsp granulated sugar
• 4 soft-boiled eggs, halved
• 1 cup store-bought napa cabbage kimchi
• 2 tbsp crispy fried shallots or garlic chips
• 1 tsp toasted sesame seeds

Directions

1. Make the quick pickles: toss the sliced cucumber with the salt in a small bowl and let stand 10 minutes. Squeeze out excess liquid, then toss with the rice vinegar and sugar; refrigerate until ready to use.
2. In a large bowl, gently combine the ground beef, panko, egg, grated onion, garlic, ginger, soy sauce, brown sugar, sesame oil, pepper, and green onions just until evenly mixed; do not overwork. Roll into 16 to 18 meatballs (about 1 1/2 inches).
3. Heat a large nonstick or cast-iron skillet over medium-high and lightly coat with 1 tablespoon neutral oil. Sear the meatballs, turning occasionally, until deeply browned and cooked through, 8 to 10 minutes total. Transfer to a plate and wipe out the pan.
4. Whisk the gochujang, honey, rice vinegar, soy sauce, sesame oil, grated garlic, grated ginger, and water in a small bowl. Pour into the same skillet and simmer 1 minute until glossy and slightly thickened, then return the meatballs and toss to coat evenly.
5. Warm the rice: add the cooked rice, sesame oil, sesame seeds, salt, and green onions to a saucepan over low heat, stirring gently until heated through and fragrant, about 3 minutes.
6. While the rice warms, soft-boil the eggs: lower cold eggs into gently boiling water and cook exactly 6 1/2 minutes, then transfer to an ice bath. Peel and halve just before serving.
7. To assemble, divide the sesame rice among 4 bowls. Top with gochujang-glazed meatballs, a pile of pickled cucumber, halved soft-boiled eggs, and a generous spoonful of kimchi.
8. Finish each bowl with a sprinkle of crispy shallots or garlic chips and an extra pinch of toasted sesame seeds, then serve immediately while warm.

Cook’s Notes

• Mix the meatball mixture just until combined; overworking makes the meatballs tough and dense. A light hand keeps them tender.
• Day-old refrigerated rice clumps less and reheats with much better texture, but freshly cooked rice works in a pinch; just spread it on a tray for 10 minutes to dry out slightly.
• Tame or amplify the heat by adjusting the gochujang amount; swap in 2 tablespoons gochujang plus 1 tablespoon miso for a milder, more kid-friendly version.
• For meal prep, store the meatballs, rice, and pickles separately in airtight containers for up to 4 days; reheat the meatballs gently in a splash of water and assemble bowls fresh.
• Substitute ground turkey or chicken thigh for a leaner meatball, or use a 50/50 beef-pork blend for a slightly richer, more traditional bulgogi flavor.

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