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Korean Beef Meatball Bowl with Quick Cucumber Kimchi

Servings 4
Total Time 45 mins



  • 300 g jasmine rice
  • 2ΒΌ cups boiling water


  • 1 telegraph cucumber cut in half & thinly sliced on an angle
  • 2 baby bok choy thinly sliced
  • 2 radishes thinly sliced
  • 2 tsp chilli flakes (use less if you don't like spice)
  • 1 Tbsp vinegar
  • 1 Tbsp soy sauce


  • 1 spring onion thinly sliced
  • 600 g beef mince
  • 50 g breadcrumbs
  • 2 Tbsp soy sauce
  • 2 tsp honey
  • 1 Tbsp sesame oil
  • 1 drizzle oil
  • 40 g gochujang sauce store-bought or Culley's Korean BBQ Sauce

Gochujang Mayo

  • 10 g gochujang sauce store-bought or Culley's Korean BBQ Sauce
  • 2 Tbsp mayonnaise


  • Before you start, bring a full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep cucumber, bok choy and radish. Combine with chilli flakes, vinegar and soy sauce in a medium bowl. Season with salt. Set aside.
  • Prep spring onion and mix in a large bowl with remaining meatball ingredients (except oil and gochujang sauce), until well combined. Roll into golf ball-sized balls.
  • Heat oil in a large fry-pan on medium-high heat. Cook meatballs for 10-15 minutes, until browned and cooked through. Add first measure of gochujang sauce to pan and toss to coat meatballs. Season with pepper.
  • In a small bowl, mix second measure of gochujang sauce with mayonnaise.
  • Serve rice topped with meatballs and gochujang mayo. Serve kimchi on the side.