Korean-Style Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These Korean-style pork meatballs are a delicious twist on the classic. Coated in a rich, savory-sweet sauce inspired by bulgogi, they’re packed with flavor and pair perfectly with fluffy sesame rice and tender-crisp carrots and zucchini.

Ready in about 35 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The meatballs are pan-seared until golden, then simmered in a glossy teriyaki-based glaze. Serve over rice with a drizzle of sriracha for a little heat and finish with sesame seeds and fresh scallions.

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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

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 Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.75 cup 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

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 cut crosswise into thin half-moons. Peel and mince the ginger until you have 1 tablespoon. Quarter the lime. Trim and thinly slice the scallions, separating the whites from the greens.
2. In a medium bowl, combine the ground pork, panko, ginger, scallion whites and 1 tablespoon of teriyaki sauce (use 2 tablespoons if serving 4). Season with salt and pepper (about 1/2 teaspoon kosher salt for 2 servings, 1 teaspoon for 4). Shape the mixture into 1-inch meatballs. Bring the rice and 1 1/4 cups salted water (2 1/2 cups for 4 servings) to a boil in a small pot. Once boiling, cover, reduce the heat to low and cook until tender, about 15 minutes.
3. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add the zucchini and season with salt and pepper. Cook, stirring, until just tender, 4 to 6 minutes. Turn off the heat and transfer the zucchini to a medium bowl.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the shredded carrots and season with salt and pepper. Cook, stirring, until tender, 3 to 4 minutes. Add the carrots to the bowl with the zucchini, then toss with half the sesame oil (reserve the rest for step 6). Set aside. Heat a large drizzle of oil in the same pan over medium-high heat. Add the meatballs and cook, turning, until browned all over, 4 to 6 minutes.
5. Add the remaining teriyaki sauce to the pan with the meatballs. 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. Fluff the rice with a fork; 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 with the remaining sauce from the pan and sriracha to taste. Garnish with sesame seeds and scallion greens. Serve with the remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken can be substituted for the pork. Keep in mind that the texture and flavor will be slightly different and you may need to adjust the cooking time to ensure they are cooked through.

Can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free panko breadcrumbs and a gluten-free teriyaki sauce. Also check that your sriracha is gluten-free.

How do I store leftovers?

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