Korean-Inspired Pork Bulgogi Meatballs with Sesame Rice and Zucchini

These pork bulgogi meatballs bring the bold, savory-sweet flavors of Korean cuisine to your dinner table in under 30 minutes. Juicy meatballs are glazed in a rich bulgogi sauce, then served over fluffy jasmine rice tossed with sesame oil and lime. Tender zucchini and carrots add a fresh, colorful crunch.

Perfect for a weeknight meal that feels special, this recipe uses simple ingredients to create a dish that’s both comforting and exciting. The combination of ginger, sesame and sriracha gives it a delightful kick, while the lime wedges brighten every bite.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

8.5 ounce Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 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 zucchini lengthwise, then slice crosswise into thin half-moons. Peel ginger and mince until you have 1 tablespoon. Cut lime into wedges.
2. In a medium bowl, combine minced ginger, ground pork, panko and 1 tablespoon bulgogi sauce (reserve the rest). Season with salt and pepper (about ½ teaspoon kosher salt). Shape into 1-inch meatballs.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing occasionally, until just tender, 3-4 minutes. Transfer zucchini to a medium bowl and set aside.
4. Add another drizzle of oil to the same pan. Add shredded carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Transfer carrots to the bowl with zucchini, then toss with half the sesame oil (reserve the rest). Set aside.
5. Heat a generous drizzle of oil in the same pan over medium-high heat. Add 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 reduce heat to medium-low and cover the pan (use foil if no lid). Steam until meatballs are cooked through, about 5 minutes. Remove from heat.
6. Meanwhile, massage the rice packet to break up grains, then microwave according to package instructions. In a large bowl, toss the rice with the remaining sesame oil and a squeeze or two of lime juice.
7. Divide rice among plates. Top with vegetables and meatballs. Drizzle with any remaining sauce from the pan and sriracha to taste. Garnish with sesame seeds. Serve with 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 slightly leaner, so adjust cooking time as needed.

Is there a substitute for bulgogi sauce?

You can make a quick bulgogi-style sauce by combining soy sauce, brown sugar, minced garlic, sesame oil and a touch of gochujang or sriracha for heat.

Can I use regular rice instead of microwaveable jasmine rice?

Absolutely. Cook 1 cup of jasmine rice according to package directions and use it in place of the microwaveable rice.