Bulgogi Glazed Meatballs with Ginger Rice and Sriracha Crema

These bulgogi-glazed meatballs are a delicious twist on the classic, swapping marinara for a savory-sweet Korean-inspired sauce. Paired with fluffy ginger rice and roasted green beans, every bite is packed with flavor. A drizzle of spicy Sriracha crema ties it all together.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you want something special without the fuss. The meatballs are juicy, the glaze is sticky and rich and the rice is subtly aromatic. It’s a complete meal that will have everyone asking for seconds.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook rice: In a small pot, combine jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While rice cooks, prepare green beans: Trim ends, toss with 1 tsp oil and a pinch of salt. Spread on one side of the baking sheet. Roast for 10 minutes.
4. Meanwhile, make meatballs: In a bowl, combine ground beef, panko, half of the finely chopped scallions (reserve some for garnish), 1 tsp grated ginger, 1/2 tsp salt and a pinch of pepper. Mix gently and form into 12-14 meatballs.
5. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-6 minutes. They will finish cooking in the sauce.
6. Add bulgogi sauce to the skillet with the meatballs. Stir to coat and simmer until sauce thickens and meatballs are cooked through, about 2-3 minutes. Sprinkle with sesame seeds.
7. Make Sriracha crema: In a small bowl, mix sour cream, Sriracha and a pinch of salt. Set aside.
8. Finish rice: Stir in remaining grated ginger (about 1 tsp) and a pinch of salt. Fluff again.
9. Serve: Divide ginger rice among plates. Top with meatballs and bulgogi sauce. Add roasted green beans on the side. Drizzle Sriracha crema over meatballs and garnish with reserved scallions.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be careful not to overcook, as it can dry out quickly.

Can I make this dish gluten-free?

Use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (many brands are, but check labels).

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.