Korean-Style Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These Korean-style pork meatballs are anything but ordinary. Tender and juicy, they’re coated in a savory-sweet bulgogi sauce that caramelizes beautifully as they cook. Served over fluffy jasmine rice tossed with sesame oil and topped with lightly sautéed carrots and zucchini, every bite is packed with flavor.

This recipe comes together in under 45 minutes, making it perfect for busy weeknights. The combination of ginger, scallions and a touch of sriracha adds just the right amount of warmth and spice, while the sesame seeds and fresh lime brighten the dish. It’s a crowd-pleaser that’s sure to become a regular in your dinner rotation.

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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

2 unit ScallionsView 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

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

17 ounce Microwaveable Jasmine RiceView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the zucchini lengthwise, then cut crosswise into thin half-moons. Peel and mince the ginger until you have 1 tablespoon. Quarter the limes. Trim and thinly slice the scallions, separating the whites from the greens.
2. In a medium bowl, combine the ginger, scallion whites, ground pork, panko and 2 tablespoons of bulgogi sauce (reserve the rest for later). Season with salt and pepper (about 1 teaspoon kosher salt). Shape the mixture 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, stirring occasionally, until just tender, 4-6 minutes. Transfer the zucchini to a medium bowl.
4. Heat another drizzle of oil in the same pan. Add the shredded carrots and season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Add the carrots to the bowl with the zucchini, then toss with half the sesame oil (reserve the rest). 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 all over, 4-6 minutes. Add the remaining bulgogi sauce to the pan. Bring to a simmer, then cover the pan and reduce the heat to medium-low. (If your pan doesn’t have a lid, cover with aluminum foil.) Steam until the meatballs are cooked through, about 5 minutes. Turn off the heat.
6. Meanwhile, massage the rice packet to break up the grains, then 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.
7. Divide the rice among plates. Top with the vegetable mixture and meatballs. Drizzle with any remaining sauce from the pan and sriracha to taste (omit for kids). Garnish with sesame seeds and scallion greens. Serve with the remaining lime wedges.

Recipe Tips

FAQ

Can I use ground beef or turkey instead of pork?

Yes, ground beef or turkey can be substituted for pork. Keep in mind that the flavor and texture may vary slightly and adjust cooking time as needed to ensure the meatballs are cooked through.

What can I use instead of bulgogi sauce?

If you don’t have bulgogi sauce, you can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a touch of gochujang or sriracha. Adjust sweetness and spiciness to taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a pan with a splash of water to prevent drying out.