A quick and satisfying rice bowl packed with bold Korean-inspired flavor! Juicy Simek’s meatballs are coated in a sticky, sweet-and-spicy Mother-in-Law’s Gochujang glaze, then served over fluffy rice and finished with sesame seeds and fresh green onions. This easy weeknight meal delivers the perfect balance of savory, spicy, and sweet in every bite.
INGREDIENTS (serves 2–3)
Gochujang Glaze:
- ½ cup Mother-in-Law’s Gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2–4 tablespoons water, as needed
Rice Bowl:
- 1 bag Simek’s frozen meatballs (20–25 meatballs)
- 3 cups cooked white or jasmine rice
Toppings:
- Green onions, thinly sliced
- Sesame seeds
- Optional: cucumber, avocado, kimchi, or shredded carrots
DIRECTIONS
- Bake the Simek’s meatballs according to the package instructions until heated through and lightly browned.
- While the meatballs bake, prepare the glaze. In a small saucepan over medium heat, combine Mother-in-Law’s Gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Stir until smooth and simmer for 2–3 minutes, until glossy and slightly thickened.
- Add the cooked meatballs to the saucepan and toss until evenly coated in the glaze.
- Fill serving bowls with warm cooked rice and top with the glazed meatballs. Add cucumber, avocado, kimchi, shredded carrots, or any other toppings you like.
- Finish with sliced green onions and sesame seeds. Serve immediately.
Sweet, spicy, savory, and incredibly satisfying, this gochujang meatball rice bowl comes together in under 30 minutes, making it the perfect easy lunch or weeknight dinner.