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Fresh pre-cut ingredients
Ready in 25 minutes

Seoul-Style Ground Beef Meatball Bowls

with Roasted Vegetables & Kimchi Rice

Cooking time

25 minutes




970 /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, and dash some hot stuff in the mayonnaise. The circle of comfort is complete.

We will send you:

  • 250g Ground beef
  • 225g Asian greens (yu choy or gai lan)
  • 15ml Minced garlic
  • 200g Diced butternut squash
  • 160g Calrose rice
  • 45ml Soy sauce (low sodium)
  • 15ml Gochujang
  • 60ml Mayonnaise
  • 33g Kimchi
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
10 g
1940 mg
Total Carb
92 g
11 g
36 g
9 g
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Roast the vegetables
Preheat the oven to 450°F. Remove the bottom inch of the gai lan stems. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, 4 to 5 min., until partially cooked. Remove from the oven, stir and add the gai lan, a drizzle of oil and ½ the remaining spices; toss well. Roast, flipping the gai lan halfway, 12 to 14 min., until browned and tender.
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Cook the rice
Meanwhile, place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ 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 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, garlic, soy sauce, ½ the gochujang (add ¼ for medium spicy) and the remaining spices. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
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Mise en place
Meanwhile, in a small bowl, combining the mayo, remaining gochujang (add ½ for medium spicy) and S&P. Roughly chop the kimchi.
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Finish & serve
To the pot of rice, add the kimchi; stir well. Divide the rice between your bowls. Top with the vegetables and meatballs. Serve the spicy mayo on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.