Bulgogi Meatball Bento

Bulgogi Meatball Bento

Tender beef meatballs tossed in a sweet and savory garlic-sesame bulgogi glaze, packed with steamed rice and tender broccoli.

Dietary

Tags

Ingredients

Instructions

  1. Rinse 1 cup jasmine rice, place in a small saucepan with 1 1/2 cups water, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender. Fluff with a fork.
  2. In a medium bowl, combine 1 pound ground beef, half of the chopped green onions, 2 minced garlic cloves, 1/2 cup panko breadcrumbs, 1 tablespoon soy sauce, and 1/2 tablespoon sesame oil. Form into 12 small meatballs.
  3. Heat remaining 1/2 tablespoon sesame oil in a large skillet over medium-high heat. Add the meatballs and cook for 6 to 8 minutes, turning frequently until browned on all sides and cooked through.
  4. Whisk remaining 2 tablespoons soy sauce and 1 1/2 tablespoons brown sugar with 2 tablespoons water. Pour into the skillet with the meatballs and simmer for 2 minutes, rolling the meatballs to coat in the glossy glaze.
  5. Steam 2 cups broccoli florets in a microwave-safe bowl with 2 tablespoons water, covered, for 3 minutes until vibrant and tender-crisp.
  6. Divide rice among 3 bento boxes. Place 4 glazed meatballs and steamed broccoli into each container, then garnish with remaining chopped green onions.

Notes

Reheats wonderfully in the microwave for 1 to 2 minutes or can be enjoyed slightly warm.

Nutrition (per serving)