Korean Bulgogi Meatballs
Bulgogi Meatballs
Servings: 4
Calories: 350kcal
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
Serving: 5meatballs | Calories: 350kcal | Carbohydrates: 18g | Protein: 22g | Fat: 20g
