Glazed Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These glazed pork bulgogi meatballs are a delicious twist on classic meatballs. Coated in a savory-sweet Korean-inspired sauce, they’re served over fluffy sesame rice with tender zucchini and carrots. It’s a complete meal that’s both comforting and exciting.

Perfect for busy weeknights, this recipe comes together in just 35 minutes. The meatballs are pan-seared until golden, then steamed in the bulgogi sauce for extra flavor. Serve with a drizzle of sriracha and a sprinkle of sesame seeds for a finishing touch.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine rice, 1 1/4 cups water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat and keep covered.
2. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Peel and mince ginger until you have 1 tablespoon. Quarter the lime. Thinly slice scallions, separating white parts from green tops.
3. In a medium bowl, combine ground pork, panko, minced ginger, scallion whites and 1 tablespoon bulgogi sauce. Season with 1/2 teaspoon salt and a pinch of pepper. Mix gently and form into 1-inch meatballs.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add zucchini, season with salt and pepper and cook until just tender, 4-6 minutes. Transfer to a bowl.
5. Add another drizzle of oil to the same pan. Add shredded carrots, season with salt and pepper and cook until tender, 3-4 minutes. Add to the bowl with zucchini, drizzle with half the sesame oil and toss. Set aside.
6. Heat a generous drizzle of oil in the same pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.
7. Add remaining bulgogi sauce to the pan. Bring to a simmer, then cover and reduce heat to medium-low. Steam until meatballs are cooked through, about 5 minutes. (If your pan lacks a lid, cover with aluminum foil.)
8. Fluff the cooked rice with a fork. Stir in remaining sesame oil and a squeeze of lime juice. Season with salt to taste. Divide rice among plates, top with vegetable mixture and meatballs. Drizzle with any remaining sauce and sriracha to taste. Garnish with sesame seeds and scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted. Keep in mind that the meatballs may be slightly leaner, so add a tablespoon of oil to the mixture if needed.

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce, which has wheat. For a gluten-free version, use tamari or a gluten-free soy sauce alternative.

Can I make this recipe ahead of time?

You can prepare the meatballs and cook the vegetables in advance. Store separately in the fridge. Reheat the meatballs in a pan with a splash of water or sauce and reheat vegetables in the microwave or a pan.