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Sauces & Dips

Meatballs with Bulgogi Sauce

Ingredients

  • Carrots or other vegetables for roasting
  • Ginger
  • Scallions
  • 1 1/2 cups jasmine rice
  • 1 1/4 pounds ground beef
  • 1/4 cup panko bread crumbs
  • 8 oz bulgogi sauce
  • Sour cream
  • Sriracha
  • 1 tablespoon sesame seeds

Bulgogi Sauce

  • Soy sauce
  • Rice wine vinegar
  • Brown sugar
  • Sesame oil
  • Ginger
  • Garlic

Directions

  1. Combine soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, and garlic in a bowl. Mix well and set aside.
  2. Preheat oven to 425°F.
  3. Wash and cut vegetables, place on a baking sheet, drizzle with oil, and season with salt and pepper.
  4. Roast vegetables on the top rack for about 20 minutes or until done.
  5. Slice ginger and scallions.
  6. Heat oil in a pot, add half the ginger, and cook for 1 minute.
  7. Stir in rice and 2 1/4 cups water. Add a pinch of salt and cook 15 to 18 minutes.
  8. In a large bowl combine beef, scallion whites, panko, remaining ginger, and 2 tablespoons bulgogi sauce. Season with salt and pepper.
  9. Form into meatballs and bake for 14 to 16 minutes.
  10. Mix sour cream with sriracha and 1 teaspoon water. Set aside.
  11. Transfer cooked meatballs to a bowl and toss with remaining bulgogi sauce.
  12. Serve over rice with roasted vegetables and drizzle with sriracha sour cream.