Bulgogi Beef Meatballs with Roasted Carrots

A sticky, saucy tray of meatballs is made all the better for some delicious Korean Bulgogi sauce (which is readily available in most grocery stores). We’ll pile our meatballs on top of some garlicky, ginger rice and then drizzle everything with a Sriracha-soy cream. Heaven on a plate.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

6 large carrots, sliced into bite-sized pieces (no need to peel)
Olive oil, for drizzling
Salt and pepper, as needed
1 cup Jasmine rice
2-inch knob of fresh ginger peeled and grated or minced
3 garlic cloves, sliced or minced
3 scallions, finely chopped, whites and green parts separated
1 lb. ground beef
1/2 cup panko breadcrumbs
1 cup store-bought Bulgogi sauce, see note if you can’t find
½ cup sour cream
2 tsp Sriracha
4 tsp soy sauce, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees F. Adjust the rack to the top third position.
Put the sliced carrots onto a baking sheet, drizzle with olive oil to coat, and season well with salt and pepper. Roast until browned and tender; about 20 to 25 minutes.
Meanwhile, prepare the rice. Add 2 tsp olive oil to a small to medium pot set over medium heat. Add half of the grated/minced ginger and the garlic. Toast, stirring, for about a minute. Add the rice and stir to coat and allow it to toast for about 30 seconds. Add 2 cups water and cook according to package directions. Set the hot cooked rice aside in its pot until you’re ready to serve.
To prepare the meatballs, add the ground beef to a large mixing bowl, along with the panko, the remaining ginger, the scallion whites, 2 TBSP of the Bulgogi sauce, and 2 tsp of the soy sauce. Gently mix just until blended and form into 1 to 1.5-inch meatballs.
Arrange the meatballs on a baking sheet and roast (still at 425 degrees F) until golden brown and cooked through; about 15 minutes. Wash/dry the mixing bowl.
In a small bowl, stir together the sour cream, Sriracha, and remaining 2 tsp soy sauce. Add a little water until it’s a good drizzling consistency.
In the same (now clean) mixing bowl, gently stir the roasted meatballs together with the remaining Bulgogi sauce. Serve on top of the garlic-ginger rice with the roasted carrots and Sriracha cream. Top with the green scallions, if desired.

Notes

If you are unable to find Bulgogi sauce, you can substitute Korean Gochujang sauce in its place. Gochujang is a Koran red chili paste that is fermented and packed with flavor. While different than Bulgogi, it will still make for some very delicious meatballs, when tossed into and onto them. You could also use Chinese Hoisin sauce as well.

Keywords: Bulgogi Beef Meatballs

Find it online: https://mykitchenlittle.com/2021/05/04/bulgogi-beef-meatballs-with-roasted-carrots/