Pork Bulgogi Meatballs

Combine ginger, scallion whites, pork, panko and 2 TBSP bulgogi sauce (save the rest for step 5) in a medium bowl. Season with salt and pepper (we used 1 tsp kosher salt). Shape into 1-inch balls.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini and season with salt and pepper. Cook, tossing, until just tender, 3-4 minutes. Remove from pan and set aside in a bowl.

Heat another drizzle of oil in same pan, then add carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Add to bowl with zucchini, then toss both veggies with half the sesame oil. Set aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, about 4-6 minutes.

Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then reduce heat to medium-low and cover pan. (TIP: If your pan doesn’t have a lid, cover it with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Remove pan from heat. Meanwhile, massage rice in packet with hands to break up, then microwave according to package instructions.