Glazed Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These pork bulgogi meatballs bring together the best of Korean-inspired flavors in a fun, family-friendly dish. Juicy meatballs are coated in a glossy, savory-sweet bulgogi sauce and served over fluffy jasmine rice with tender carrots and zucchini. A sprinkle of sesame seeds and a squeeze of lime add the perfect finishing touch.

Ready in just 35 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of ground pork, ginger and scallions creates meatballs that are moist and flavorful, while the bulgogi sauce gives them an irresistible glaze. Serve with steamed rice and sautéed vegetables for a complete meal that will please everyone at the table.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice with 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the vegetables: Trim the ends of the zucchini and cut it into half-moons. Thinly slice the scallions, separating white and green parts. Grate the ginger. Cut the lime into wedges.
3. Make the meatballs: In a large bowl, combine ground pork, panko breadcrumbs, half of the grated ginger, the white parts of the scallions, 1/2 teaspoon salt and a few grinds of black pepper. Mix gently until just combined. Form into 12 equal meatballs.
4. Cook the meatballs: Heat sesame oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Transfer to a plate and set aside.
5. Cook the vegetables: In the same skillet, add shredded carrots and zucchini. Cook, stirring, until tender, about 3-4 minutes. Season with a pinch of salt. Remove vegetables and set aside.
6. Make the glaze: In a small bowl, whisk together bulgogi sauce, remaining grated ginger and sriracha. Return the meatballs to the skillet and pour the sauce over them. Cook, stirring, until the sauce thickens and glazes the meatballs, about 1-2 minutes.
7. Assemble and serve: Divide rice among plates. Top with glazed meatballs and vegetables. Sprinkle with sesame seeds and green scallion tops. Serve with lime wedges for squeezing over the top.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted, but the meatballs may be slightly less juicy. Add a tablespoon of oil to the mixture if using lean poultry.

Can I make this dish gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (many brands are, but check the label).

How do I store leftovers?

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