Korean-Style Beef Meatballs with Bulgogi Glaze and Ginger Rice

If you love meatballs but are ready for something beyond the usual marinara, this dish is for you. We’re swapping spaghetti and red sauce for a savory-sweet Korean-style bulgogi glaze and fluffy jasmine rice infused with fresh ginger. The result is a flavor-packed meal that feels both comforting and exciting.

Alongside the meatballs, you’ll enjoy roasted carrots with a hint of caramelization and a cool, spicy Sriracha crema that ties everything together. It’s a complete dinner that comes together quickly, perfect for a weeknight adventure in flavor.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView 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

0.75 cup Jasmine RiceView 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

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and cut carrots into ½-inch thick sticks. Toss with 1 tsp oil and a pinch of salt. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, in a small pot, combine ¾ cup jasmine rice, 1½ cups water and a pinch of salt. Peel and grate the ginger, add half to the pot. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and keep covered.
4. In a bowl, combine ground beef, panko, half the bulgogi sauce, remaining grated ginger and a pinch of salt. Mix gently and form into 12 meatballs.
5. Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Transfer meatballs to the baking sheet with carrots (if carrots are done, push them aside). Roast for 5 minutes until meatballs are cooked through.
6. While meatballs roast, make the crema: in a small bowl, mix sour cream with Sriracha and a pinch of salt. Thin with a teaspoon of water if needed.
7. Slice scallions thinly. When meatballs and carrots are done, toss meatballs with remaining bulgogi sauce in a bowl.
8. Fluff rice with a fork. Serve rice topped with meatballs and carrots. Drizzle with Sriracha crema and garnish with scallions and sesame seeds.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of milk or oil to the mixture.

What can I substitute for bulgogi sauce?

You can make a quick substitute by mixing 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 minced garlic clove and a pinch of black pepper. Adjust sweetness to taste.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and rice in advance. Store them separately in the refrigerator. Reheat meatballs in a skillet or oven and reheat rice with a splash of water in the microwave or on the stovetop.