Korean-Style Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These Korean-style pork bulgogi meatballs bring together the best of two worlds: tender, juicy meatballs and a rich, savory-sweet glaze. The bulgogi sauce, based on soy sauce, adds deep umami with just a hint of sweetness, coating each meatball in a glossy finish. Paired with sesame-accented rice and a colorful mix of carrots and zucchini, this dish is a complete meal that’s both satisfying and impressive.

Perfect for a busy weeknight, this recipe comes together in about 35 minutes. The meatballs are pan-seared until golden, then simmered in the sauce until cooked through. Meanwhile, the vegetables are quickly stir-fried and the rice is steamed to fluffy perfection. A squeeze of lime and a sprinkle of sesame seeds add brightness and crunch. Serve with sriracha for a spicy kick.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView 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. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat and keep covered until ready to serve.
2. Meanwhile, wash and dry all produce. Peel and mince the ginger until you have 1 tablespoon (2 tablespoons for 4 servings). Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the zucchini, halve lengthwise, then slice crosswise into ¼-inch-thick half-moons. Cut the lime into wedges.
3. In a medium bowl, combine the ground pork, panko breadcrumbs, minced ginger, scallion whites and 1 tablespoon of bulgogi sauce (2 tablespoons for 4 servings). Season with salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Mix gently and form into 1-inch meatballs.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the zucchini, season with salt and pepper and cook, stirring occasionally, until just tender, 5-6 minutes. Transfer the zucchini to a medium bowl.
5. Heat another drizzle of oil in the same pan. Add the shredded carrots, season with salt and pepper and cook, stirring, until tender, 3-4 minutes. Add the carrots to the bowl with the zucchini, then drizzle with half of the sesame oil and toss to combine. Set aside.
6. Heat a generous drizzle of oil in the same pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 4-6 minutes. They will finish cooking in the next step.
7. Add the remaining bulgogi sauce to the pan with the meatballs. Bring to a simmer, then cover the pan and reduce heat to medium-low. If your pan doesn’t have a lid, cover tightly with aluminum foil. Steam until the meatballs are cooked through, 4-6 minutes. Turn off the heat.
8. Fluff the rice with a fork and season with salt. Stir in the remaining sesame oil and a squeeze of lime juice. Divide the rice between plates and top with the vegetables and meatballs. Drizzle any remaining sauce from the pan over the top and add sriracha to taste. Garnish with sesame seeds and scallion greens. Serve with lime wedges on the side.

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 leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to the mixture for moisture.

What can I use instead of bulgogi sauce?

If you don’t have bulgogi sauce, you can make a quick substitute by combining soy sauce, brown sugar, minced garlic, sesame oil and a touch of rice vinegar. 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 substitute with tamari and other gluten-free ingredients). Also check that your sriracha is gluten-free.