Korean Bulgogi Meatballs with Ginger Rice and Roasted Asparagus

If you love meatballs but are ready for something beyond marinara and spaghetti, these Korean-style bulgogi meatballs are a game-changer. Tender beef meatballs are coated in a savory-sweet bulgogi glaze and served over fluffy jasmine rice infused with fresh ginger. A side of roasted asparagus and a drizzle of creamy Sriracha complete this bowl, delivering a perfect balance of flavors and textures.

This recipe is all about bold, satisfying flavors without complicated steps. The meatballs come together quickly, the rice cooks while the veggies roast and the creamy Sriracha sauce adds a spicy, tangy finish. It’s an ideal weeknight dinner that feels special but is totally doable.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Trim and discard woody ends from asparagus. On a second baking sheet, toss asparagus with a drizzle of oil, salt and pepper. Roast on middle rack until lightly browned and tender, 10-12 minutes. (Reserve carrots for another use if not serving immediately.)
3. While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince the scallion whites.
4. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. In a large bowl, combine ground beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (2 tablespoons for 4 servings). Season with ¾ teaspoon salt (1½ teaspoons for 4) and pepper. Form into 1½-inch meatballs and place on a baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
6. In a small bowl, combine sour cream with Sriracha to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Once meatballs are done, gently transfer to a large bowl; add remaining bulgogi sauce and toss to coat.
7. Fluff rice with a fork; taste and season with salt if desired. Divide rice between plates and top with carrots, meatballs and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I substitute the ground beef with another protein?

Yes, ground pork, chicken or turkey work well. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a bit of gochujang or sriracha.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.