Korean Barbecue Meatball Bowls

Name: Korean Barbecue Meatball Bowls
Total time: 45 min
Yield: 4 serving
Ingredients: 1 cup thinly sliced unpeeled Persian cucumber; 3 tablespoons rice vinegar; 1 teaspoon granulated sugar; 1/4 teaspoon kosher salt; 3 medium scallions; 1/2 pound 85/15 lean ground beef; 1/2 pound ground pork; 1/3 cup panko (Japanese-style breadcrumbs); 1 large egg; 2 teaspoons gochugaru (Korean chile powder); 1/2 cup, plus 1 tablespoon lower-sodium soy sauce, divided; 4 teaspoons finely chopped garlic (from 4 cloves), divided; 2 teaspoons grated fresh ginger, divided (from 1 [2-inch] piece); 3 teaspoons toasted sesame oil, divided; 1/4 teaspoon kosher salt; 3 tablespoons canola oil; 1/3 cup packed light brown sugar; 2 tablespoons gochujang; 1 tablespoon rice vinegar; 1 teaspoon cornstarch; 1/4 cup water; 6 cups steamed white rice; Quick-Pickled Cucumbers, kimchi, sriracha mayonnaise, fried eggs, sesame seeds, for serving

These Korean Barbecue Meatball Bowls pair tender meatballs with a sticky gochujang-soy glaze, steamed rice, and plenty of your favorite toppings.

1 cup thinly sliced unpeeled Persian cucumber
3 tablespoons rice vinegar
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
3 medium scallions
1/2 pound 85/15 lean ground beef
1/2 pound ground pork
1/3 cup panko (Japanese-style breadcrumbs)
1 large egg
2 teaspoons gochugaru (Korean chile powder)
1/2 cup, plus 1 tablespoon lower-sodium soy sauce, divided
4 teaspoons finely chopped garlic (from 4 cloves), divided
2 teaspoons grated fresh ginger, divided (from 1 [2-inch] piece)
3 teaspoons toasted sesame oil, divided
1/4 teaspoon kosher salt
3 tablespoons canola oil
1/3 cup packed light brown sugar
2 tablespoons gochujang
1 tablespoon rice vinegar
1 teaspoon cornstarch
1/4 cup water
6 cups steamed white rice
Quick-Pickled Cucumbers, kimchi, sriracha mayonnaise, fried eggs, sesame seeds, for serving