Korean BBQ Meatballs over RiceJenny Park
Sticky glazed meatballs infused with Korean BBQ flavor, served hot over fluffy rice for the perfect sweet and savory bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup low sodium soy sauce
- 2 ½ tablespoons light brown sugar
- 2 garlic cloves minced
- ½ teaspoon fresh ginger minced
- ¼ cup light brown sugar
- ¼ cup low sodium soy sauce
- 1 tablespoon mirin optional
- 1 teaspoon sesame oil
- ¼ Asian pear peeled, cored and chopped
- ¼ yellow onion chopped
- 2 garlic cloves
- 1 teaspoon fresh ginger minced
- 1 green onion thinly sliced plus more for garnish
- 1 pound ground beef
- Salt and pepper to taste
- Toasted sesame seeds for serving
- Steamed white or brown rice for serving
Instructions
Instructions
- Whisk ½ cup soy sauce, 2 ½ tablespoons brown sugar, minced garlic, and ginger in a bowl. Set aside.
- Blend ¼ cup brown sugar, ¼ cup soy sauce, mirin, sesame oil, chopped Asian pear, and onion until smooth to make the marinade.
- Preheat oven to 400°F to bake meatballs before pressure cooking.
- Mix ground beef with the blended marinade. Add breadcrumbs and egg. Stir gently to combine without overworking.
- Shape mixture into meatballs and place on a baking sheet. Bake for 18-20 minutes until golden and cooked through.
- While baking, cook rice so it's hot and ready to serve.
- Place baked meatballs in pressure cooker. Pour reserved soy mixture over them.
- Pressure cook on high for 5 minutes. Use quick release to release steam.
- Simmer meatballs in sauce for 5-7 minutes until sauce thickens.
- Garnish with sliced green onions and sesame seeds. Serve over steamed rice.
Notes
For a shortcut, use pre-minced garlic and ginger. You can also make extra marinade in advance and store for next time. Don’t forget to garnish with green onions and sesame seeds for extra oomph!