Korean-Style Bulgogi Meatballs with Ginger Rice and Roasted Broccoli

If you love meatballs but are ready for a change from the usual marinara and spaghetti, this dish is for you. Savory-sweet Korean-style bulgogi glaze coats tender beef meatballs, served alongside fluffy ginger-scented jasmine rice and roasted broccoli. A drizzle of creamy Sriracha adds a spicy finish that ties everything together.

This recipe is perfect for a quick weeknight dinner that feels special. The combination of flavors-sweet, savory and a little spicy-will make this a new favorite. Plus, it comes together in under an hour with simple ingredients.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, about 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a large bowl, combine ground beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (2 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings) and pepper. Form into 1½-inch meatballs and spread out on a second baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
5. Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Once meatballs are done, gently transfer to a large bowl; add remaining bulgogi sauce and toss to coat.
6. Fluff rice with a fork; taste and season with salt if desired. Divide rice between plates and top with carrots, meatballs and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to the mixture for moisture.

Is there a substitute for bulgogi sauce?

If you don’t have bulgogi sauce, you can make a quick substitute by mixing equal parts soy sauce and brown sugar, with a splash of sesame oil and minced garlic. Adjust sweetness and saltiness to taste.

Can I make this recipe gluten-free?

To make this gluten-free, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (or use a homemade version with tamari instead of soy sauce).