Korean Meatball Rice Bowls with Kimchi Sour Cream Sauce
 
Prep time
Cook time
Total time
 
This easy yet flavourful weeknight meal comes together in under 30 minutes. These Korean-style meatballs - seasoned with garlic and ginger - are tossed in a sweet and spicy glaze and served with a kimchi sour cream sauce.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 500 g lean ground beef
  • 2 green onions, chopped
  • ¼ cup breadcrumbs
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 tsp sesame oil
  • ½ Tbsp grated fresh ginger
  • ½ tsp each of salt and freshly ground black pepper
  • .
  • Glaze:
  • 2 Tbsp hoisin sauce
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 tsp Sriracha
  • .
  • Kimchi Sour Cream Sauce:
  • ¼ cup kimchi
  • ½ cups sour cream
  • .
  • 4 cups broccoli coleslaw mix*, mixed with 3 Tbsp rice wine vinegar
  • 1 cup jasmine rice, cooked according to package instructions
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish
Instructions
  1. Preheat oven to 400°F. Line a baking tray with aluminum foil and lightly grease with cooking spray; set aside.
  2. To prepare the kimchi sour cream, combine the kimchi and sour cream in a food processor and pulse until smooth. Cover and refrigerate until ready to use.
  3. In a large bowl, add the beef, green onions, breadcrumbs, garlic, egg, sesame oil, ginger, salt, and pepper. Mix with your hands until fully combined. Form into 1-inch meatballs and place on baking tray. Bake for 20-25 minutes until cooked through.
  4. In a small bowl, mix together the hoisin, honey, soy sauce, and Sriracha. Add the cooked meatballs and toss until fully covered.
  5. Divide rice into four equal bowls. Top with broccoli slaw and meatballs. Garnish with sesame seeds, green onions, and kimchi sour cream.
Notes
*If you can't find broccoli slaw in your grocery store, swap with regular slaw, or simply make your own with julienned carrots and shredded cabbage.
Recipe by Port and Fin at https://portandfin.com/korean-meatball-rice-bowls/