Korean-Inspired Beef Meatballs with Bulgogi Glaze and Ginger Rice

These Korean-inspired beef meatballs are a delicious twist on a classic favorite. Coated in a savory-sweet bulgogi glaze and served over fluffy ginger-scented jasmine rice, they’re paired with roasted carrots and a creamy sriracha drizzle for a complete meal that’s bursting with flavor.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The meatballs are oven-baked to perfection, then tossed in the glossy bulgogi sauce. Serve with rice and carrots for a satisfying dish that’s sure to become a new go-to.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and grate the ginger. Trim and thinly slice the scallions, separating white and green parts.
3. In a small saucepan, 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 until tender. Remove from heat and keep covered.
4. Peel carrots and cut into 1/2-inch thick sticks. Toss with 1 teaspoon cooking oil and a pinch of salt. Spread on one side of the prepared baking sheet.
5. In a bowl, combine ground beef, panko breadcrumbs, half the grated ginger, half the sliced scallion whites, 1 teaspoon salt and 1 tablespoon water. Mix gently and form into 12 meatballs.
6. Place meatballs on the other side of the baking sheet. Roast for 15-18 minutes until meatballs are cooked through and carrots are tender.
7. While meatballs roast, in a small bowl, mix sour cream and sriracha to make creamy sriracha sauce. Set aside.
8. In a large skillet, heat remaining 1 teaspoon oil over medium heat. Add remaining ginger and scallion whites, cook 1 minute. Add bulgogi sauce and 2 tablespoons water, bring to a simmer.
9. Add cooked meatballs to the skillet and toss to coat in the sauce. Simmer 1-2 minutes until sauce thickens slightly.
10. Fluff the cooked rice with a fork and stir in remaining scallion greens and sesame seeds.
11. Serve meatballs and sauce over ginger rice, with roasted carrots on the side. Drizzle creamy sriracha over everything.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it’s fully cooked to an internal temperature of 165°F.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and check that your bulgogi sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

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