Korean bulgogi meatballs infused with classic bulgogi flavors represent a creative fusion of traditional Korean barbecue and Western comfort food. These savory-sweet meatballs take the beloved marinade typically used for thinly sliced beef and reimagine it in a convenient, bite-sized format perfect for modern dining. Bulgogi, which literally translates to “fire meat,” has been a cornerstone of Korean cuisine for centuries, with its perfectly balanced sweet and savory profile that makes it instantly recognizable and universally appealing. By transforming these flavors into meatball form, this dish creates a bridge between traditional Korean flavors and contemporary serving styles.
What makes bulgogi-style meatballs particularly special is how they capture the essence of Korean barbecue in each bite. The signature combination of soy sauce, brown sugar, pear, garlic, and sesame oil creates a depth of flavor that permeates the meatballs, while their compact form allows for caramelization on the outside while remaining juicy within. This convenient format makes the distinctive flavors of Korean cuisine more accessible for everything from weeknight dinners to party appetizers, while maintaining the authentic taste profile that makes bulgogi so beloved worldwide.
In today’s food culture, these meatballs have become increasingly popular on social media and food blogs for their versatility and visual appeal. The glossy, caramelized glaze creates an irresistible shine that photographs beautifully, while the familiar format makes them approachable even for those new to Korean flavors. Whether served over rice, tucked into sliders, or presented on a platter with decorative toothpicks, bulgogi meatballs represent how traditional flavors can evolve to suit contemporary tastes while honoring their culinary roots. Their rising popularity speaks to the growing appreciation for Korean cuisine’s perfect balance of sweet, savory, and umami flavors in global food culture.
WHY YOU’LL LOVE THIS RECIPE
- Authentic bulgogi flavor in convenient meatball form
- Perfect caramelized exterior with juicy interior
- Crowd-pleasing appetizer that disappears quickly
- Make-ahead friendly for entertaining
- Versatile – works as appetizer or main dish
- Perfectly balanced sweet-savory flavor profile
WHAT IS BULGOGI STYLE?
Bulgogi style refers to the distinctive Korean barbecue marinade featuring soy sauce, brown sugar, Asian pear, garlic, and sesame oil that creates a perfect balance of sweet and savory flavors. These meatballs incorporate all the signature bulgogi flavors into a convenient, bite-sized form that captures the essence of this beloved Korean dish.
Korean Bulgogi Meatballs
Ingredients
For the Meatballs
- 1 lb ground beef preferably not too lean, 80/20 works well
- ¼ cup finely grated Asian pear or apple if unavailable
- 3 green onions finely chopped
- 3 garlic cloves minced
- 1 tbsp minced fresh ginger
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 egg
- ½ cup panko breadcrumbs
- ¼ tsp black pepper
For the Bulgogi Glaze
- ⅓ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 tbsp mirin or 1 tbsp sugar + 1 tbsp water
- 1 tbsp sesame oil
- 3 garlic cloves minced
- 1 tbsp grated ginger
- 1 tbsp toasted sesame seeds
For Garnish
- 2 green onions thinly sliced
- 1 tbsp sesame seeds
- Thinly sliced red chili or julienned carrots for color optional
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly coat with cooking spray.
- In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined, being careful not to overmix.
- With slightly damp hands, form mixture into 1-inch meatballs (approximately 20-24) and arrange them on the prepared baking sheet, leaving space between each.
- Bake for 12-15 minutes until the meatballs are cooked through and starting to brown (internal temperature should reach 160°F).
- While the meatballs are baking, prepare the glaze. In a medium saucepan, combine all glaze ingredients except the sesame seeds. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. Stir in the sesame seeds.
- When the meatballs are done, transfer them to a large bowl. Pour two-thirds of the glaze over them and gently toss until well-coated.
- Return the glazed meatballs to the baking sheet and broil on high for 2-3 minutes, watching carefully, until the glaze is caramelized and bubbling.
- Transfer to a serving dish, drizzle with the remaining glaze, and sprinkle with sliced green onions, sesame seeds, and red chili or carrots if using.
- Serve immediately with toothpicks for an appetizer, or over rice for a main dish.
Notes
RECIPE TIPS
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- The grated pear isn’t just for flavor – it also helps tenderize the meat
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- For the most flavorful meatballs, let the meat mixture rest in the refrigerator for 30 minutes before forming
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- Use a small cookie scoop for uniformly sized meatballs that will cook evenly
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- Don’t skip the broiling step – it creates the signature caramelized exterior
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- Reserve some glaze for serving to ensure maximum flavor
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- For extra flavor depth, replace some of the ground beef with ground pork
SERVING SUGGESTIONS
Serve as:-
- Party appetizer with decorative picks
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- Over steamed rice with sliced cucumbers and kimchi
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- In lettuce wraps (ssam style) with rice and condiments
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- In slider buns with quick-pickled vegetables
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- As part of a Korean-inspired grain bowl with vegetables and a runny egg
VARIATIONS
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- For a spicier version, increase the gochujang in the glaze
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- Add finely chopped mushrooms to the meat mixture for an umami boost
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- Create a chicken or turkey version using ground poultry instead of beef
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- Add grated carrots or zucchini to the meatball mixture for extra vegetables
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- Make a sweeter version by adding more brown sugar and a splash of pineapple juice to the glaze
STORAGE
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- Refrigerate in an airtight container for up to 3 days
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- Reheat in a 350°F oven for about 10 minutes until heated through
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- For best results, store meatballs and extra glaze separately
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- Freeze unglazed cooked meatballs for up to 2 months
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- Thaw overnight in the refrigerator and reheat with fresh glaze
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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