Korean-Style Bulgogi Meatballs with Ginger Rice and Roasted Carrots

If you love meatballs but want to break out of the usual marinara-and-pasta routine, this dish is for you. Savory-sweet Korean-style bulgogi glaze coats tender beef meatballs, served alongside fluffy jasmine rice infused with fresh ginger. Roasted carrots add a natural sweetness and a drizzle of Sriracha crema brings just the right amount of heat.

This recipe is simple enough for a weeknight but impressive enough for guests. With pre-measured ingredients and straightforward steps, you’ll have a flavor-packed meal on the table in under an hour.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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. Line a baking sheet with parchment paper or foil.
2. Peel and cut carrots into ½-inch thick sticks. Toss with 1 tsp cooking oil and a pinch of salt. Spread on one side of the baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
3. While carrots roast, cook rice: In a small saucepan, combine ¾ cup jasmine rice, 1½ cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. Peel and grate or mince the ginger. Stir half of the ginger into the cooked rice. Cover to keep warm.
5. In a bowl, combine ground beef, panko breadcrumbs, half of the bulgogi sauce and a pinch of salt. Mix gently until just combined. Form into 12-14 meatballs (about 1½ inches each).
6. Heat 1 tsp cooking oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes).
7. Reduce heat to low. Add remaining bulgogi sauce to the skillet and toss to coat meatballs. Cook for 1-2 minutes until glaze is sticky.
8. Make Sriracha crema: In a small bowl, stir together sour cream and Sriracha. Season with a pinch of salt.
9. Slice scallions thinly. Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
10. To serve: Divide ginger rice between plates. Top with bulgogi meatballs and roasted carrots. Drizzle with Sriracha crema and garnish with scallions and sesame seeds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice or brown rice, but adjust cooking time and liquid accordingly.

Can I make the meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate them up to a day in advance. Cook as directed when ready.

What can I use instead of bulgogi sauce?

A mix of soy sauce, brown sugar, sesame oil and garlic can mimic bulgogi flavor. Adjust sweetness to taste.