Seoul-Style Ground Beef Meatball Bowls
with Roasted Vegetables & Kimchi Rice
Cooking time
25 minutes
Servings
2/4
Calories
990 /serving
To give these meatballs some serious topspin, we’ve thrown them a Korean curve. A combination of soy sauce and gochujang—the fermented red chili paste—packs some heat into the ground beef. Asian greens and diced butternut squash get a dusting of sesame-ginger seasoning before roasting to tenderness. You’ll fluff a little ready-to-go kimchi into the rice, along with a splash of rice vinegar and a dash of hot stuff to the mayonnaise, and the circle of comfort is complete.
We will send you:
- 285g Ground beef
- 170g Gai lan (or yu choy)
- 15ml Minced garlic
- 200g Diced butternut squash
- 157g Calrose rice
- 15ml Rice vinegar
- 15ml Soy sauce (low sodium)
- 15ml Gochujang
- 18g Cornstarch
- 60ml Mayonnaise
- 33g Kimchi
- 12g Savoury Seoul-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Medium high-sided pan (non-stick if possible)
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
10 g
Sodium
1570 mg
Total Carbs
99 g
Sugars
13 g
Protein
37 g
Fibres
9 g
Preparation
Roast the squash & gai lan
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 10 to 12 minutes, until partially cooked. While the squash roasts, cut off and discard the bottom inch of the gai lan stems. Remove the partially cooked butternut squash from the oven and stir. Add the gai lan and toss with a drizzle of oil; season with ½ the remaining spice blend. Return to the oven and roast, 12 to 14 minutes, turning the gai lan over once, until browned and tender when pierced with a fork.
Cook the rice
While the vegetables roast, place the rice in a strainer and rinse under cold water for 1 minute, agitating the rice with your hands, until the water runs clear. In a medium pot, combine the rice, 1 ¾ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Prepare the meatballs
While the rice cooks, in a large bowl, combine the ground beef, cornstarch, garlic, soy sauce and ½ the gochujang (add ¼ for medium spicy); season with the remaining spice blend. Gently mix to combine. Using your hands, form the mixture into 8 to 10 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a medium, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Add the meatballs* and cook, partially covered, stirring occasionally to brown on all sides, 9 to 11 minutes, or until cooked through. Transfer the meatballs to a plate.
Mise en place
While the meatballs cook, in a small bowl, combine the mayonnaise, rice vinegar and as much remaining gochujang as you’d like; season with S&P to taste. Roughly chop the kimchi.
Finish & serve
To the pot of rice, add the kimchi and stir to combine. Divide the rice between your bowls. Top with the roasted vegetables and meatballs. Drizzle as much gochujang sauce over the dish as you’d like. Serve any remaining gochujang sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
