These sweet and savory Korean Beef Bulgogi Meatballs are a unique spin on the well-loved Korean BBQ beef dish. They can be served as an appetizer, snack, or with steamed rice as a full meal!
Total Time
1hr
5.0
3 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
Bulgogi Meatballs
•
1
lb
Ground Beef
•
3
Tbsp
Light Soy Sauce
•
3
Tbsp
Brown Sugar
•
3
Tbsp
Grated
Asian Pears
•
2
Tbsp
Sesame Oil
•
2
Tbsp
Corn Starch
•
1
tsp
Grated
Fresh Ginger
•
3
cloves
Garlic
, minced
•
1
dash
Ground Black Pepper
•
3
Tbsp
Cooking Oil
•
as needed
White Sesame Seeds
•
as needed
Chopped
Scallions
Bulgogi Meatball Dipping Sauce
•
3
Tbsp
Light Soy Sauce
•
2
Tbsp
Honey
•
1
Tbsp
Sesame Oil
•
1/2
cup
Water
•
1
Tbsp
Corn Starch
Cooking Instructions
1.
Pour Ground Beef (1 lb) into a medium-sized mixing bowl. Add Light Soy Sauce (3 Tbsp), Brown Sugar (3 Tbsp), Asian Pears (3 Tbsp), Sesame Oil (2 Tbsp), Corn Starch (2 Tbsp), Fresh Ginger (1 tsp), Garlic (3 cloves), and Ground Black Pepper (1 dash) to the beef. Mix thoroughly.
2.
Cover the bowl with plastic wrap, then allow the beef to marinate in the fridge for at least 30 minutes, or up to overnight.
3.
Use your hands to form the ground beef mixture into meatballs. Each meatball should be about one heaping tablespoon in size.
4.
Heat Cooking Oil (3 Tbsp) in a cast-iron skillet over medium-high heat.
5.
Carefully place the meatballs in the skillet, leaving adequate space between each meatball. Add 8 to 10 meatballs to the skillet at a time. Leave meatballs untouched for about 2 minutes to allow the meatball to properly sear before turning them over.
6.
Keep turning them gently until fully cooked for about 5 minutes per batch.
7.
To make the dipping sauce, pour Light Soy Sauce (3 Tbsp), Honey (2 Tbsp), and Sesame Oil (1 Tbsp) into a small saucepan. Mix Water (1/2 cup) with Corn Starch (1 Tbsp), then add it to the saucepan.
8.
Place saucepan over medium heat, stirring frequently until it thickens and reaches your desired consistency.
9.
Drizzle the sauce over meatballs if desired, or serve it on the side as a dipping sauce. Garnish the meatballs with White Sesame Seeds (as needed) and Scallions (as needed). Enjoy!
Author's Notes
In place of grated Asian Pear, you may use grated Red Apple or Applesauce.
To prevent the beef from sticking as you form the meatballs, rub some sesame oil onto your palms. Keep about a teaspoon of sesame oil handy as you form them meatballs so that you can re-apply to your palms as needed.
Keep any leftover meatballs in an airtight container or Ziploc bag. They will keep in the fridge for up to 4 days or in the freezer for up to 4 months.
Nutrition Per Serving
CALORIES
581
FAT
39.4 g
PROTEIN
31.8 g
CARBS
26.5 g
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