Korean-Style Pork Bulgogi Meatballs with Rice and Vegetables

These Korean-style pork meatballs bring the bold, savory-sweet flavors of bulgogi sauce to a comforting dinner. Juicy pork meatballs are pan-seared until golden, then simmered in a rich bulgogi glaze that coats every bite. Served over fluffy jasmine rice tossed with sesame oil and paired with tender carrots and zucchini, this dish is a complete meal that’s both satisfying and full of flavor.

The vegetables are quickly sautéed to retain their crunch, then finished with a hint of sesame oil. A drizzle of sriracha adds a spicy kick for those who like heat, while the sesame seeds provide a nutty garnish. This recipe is perfect for weeknights when you want something special without spending hours in the kitchen.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

17 ounce Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the zucchini lengthwise, then slice crosswise into thin half-moons. Peel and mince the ginger until you have 1 tablespoon. Cut the limes into wedges.
2. In a medium bowl, combine the minced ginger, ground pork, panko and 2 tablespoons of bulgogi sauce (reserve the rest for later). Season with salt and pepper (about 1 teaspoon kosher salt). Mix well and shape into 1-inch meatballs.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the zucchini and season with salt and pepper. Cook, tossing occasionally, until just tender, about 3-4 minutes. Transfer the zucchini to a medium bowl and set aside.
4. Heat another drizzle of oil in the same pan. Add the shredded carrots and season with salt and pepper. Cook until tender, about 3-4 minutes. Transfer the carrots to the bowl with the zucchini. Drizzle the vegetables with half the sesame oil (reserve the rest for later) and toss to combine. Set aside.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 4-6 minutes. Add the remaining bulgogi sauce to the pan. Bring to a simmer, then reduce the heat to medium-low and cover the pan (if you don’t have a lid, use aluminum foil). Steam until the meatballs are cooked through, about 5 minutes. Remove the pan from heat.
6. Meanwhile, massage the rice packet to break up any clumps. Microwave according to package instructions. Transfer the rice to a large bowl and toss with the remaining sesame oil and the juice from 1 lime wedge. Divide the rice among plates. Top with the vegetables and meatballs. Drizzle with any remaining sauce from the pan and sriracha to taste (omit sriracha for kids). Garnish with sesame seeds. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted for pork. Keep in mind that the meatballs may be leaner, so consider adding a tablespoon of oil to the mixture for moisture.

What can I use instead of bulgogi sauce?

You can make a quick substitute by combining soy sauce, brown sugar, sesame oil, garlic and a bit of gochujang or sriracha. Adjust sweetness and spice to taste.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and cook the vegetables in advance. Store them separately in the refrigerator. When ready to serve, reheat the meatballs in the sauce and microwave the rice.