There’s something special about a dish that hits all the right notes—savory, slightly sweet, and packed with bold flavors. Enter these Korean Beef Bulgogi Meatballs. They’re everything you love about classic bulgogi, but in a bite-sized, juicy, and tender meatball form.
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Picture this: caramelized beef with hints of garlic, ginger, and soy sauce, all rolled into a perfect little meatball, then drizzled with a glossy, umami-rich sauce. Trust me, once you make these, they’ll become a staple in your kitchen. They’re incredibly easy to whip up, making them perfect for weeknight dinners, meal prep, or even as a crowd-pleasing appetizer.
So, are you ready to experience the magic of bulgogi in meatball form? Let’s get into it!
Why You’ll Love Korean Beef Bulgogi Meatballs
Versatile: Whether you serve them over rice, tucked into lettuce wraps, or as a party appetizer, these meatballs fit any occasion.
Budget-Friendly: Uses simple, pantry-staple ingredients, making it an affordable way to enjoy Korean flavors at home.
Quick and Easy: No complicated steps—just mix, roll, bake (or pan-fry), and enjoy!
Customizable: Adjust the sweetness, spice level, or even swap the protein to make them your own.
Crowd-Pleasing: Everyone from kids to adults will devour these. They’re that good!
Ingredients in Korean Beef Bulgogi Meatballs
Here’s what makes these meatballs so flavorful:
Ground Beef: The foundation of these juicy meatballs. You can also use ground pork or turkey for variation.
Garlic & Ginger: Essential aromatics that give the meatballs their signature Korean-inspired depth.
Soy Sauce: Brings that rich umami flavor—use low-sodium if needed.
Brown Sugar: Adds a touch of sweetness that balances the savory and salty elements beautifully.
Sesame Oil: Provides a nutty, aromatic finish.
Green Onions: Fresh, mild onion flavor that enhances the meat mixture.
Egg & Panko Breadcrumbs: Help bind everything together while keeping the meatballs tender.
Gochujang (Optional): If you love a little heat, add a spoonful for a spicy kick!
How to Make Korean Beef Bulgogi Meatballs
Let’s dive into the steps to create this flavorful masterpiece:
Prepare Your Oven & Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If pan-frying, heat a bit of oil in a skillet over medium heat.
Mix the Meatball Ingredients
In a large bowl, combine ground beef, garlic, ginger, soy sauce, brown sugar, sesame oil, green onions, egg, and breadcrumbs. Mix until well combined, but don’t overwork the meat!
Shape the Meatballs
Using your hands or a scoop, roll the mixture into evenly sized meatballs, about 1 inch in diameter.
Cook to Perfection
Baking: Arrange the meatballs on the prepared baking sheet and bake for 15-18 minutes, until golden brown and cooked through.
Pan-Frying: Heat oil in a skillet and cook the meatballs for about 8-10 minutes, turning occasionally, until browned and fully cooked.
Prepare the Bulgogi Sauce
While the meatballs cook, whisk together soy sauce, brown sugar, garlic, sesame oil, and a splash of water in a saucepan. Simmer for a few minutes until slightly thickened.
Coat and Serve
Toss the meatballs in the sauce until well coated, then garnish with sesame seeds and more green onions.
Enjoy!
Serve warm with steamed rice, lettuce wraps, or even as an appetizer with toothpicks!
How to Serve Korean Beef Bulgogi Meatballs
These meatballs pair wonderfully with various sides:
Steamed Rice: A classic choice that soaks up all that delicious sauce.
Lettuce Wraps: A fresh, low-carb option that adds crunch.
Kimchi: Adds a tangy, spicy contrast.
Noodles: Serve over a bed of stir-fried noodles for an extra hearty meal.
Additional Tips
Prep Ahead: Mix and shape the meatballs in advance, then store them in the fridge until ready to cook.
Make It Spicier: Add extra gochujang or red pepper flakes for more heat.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
FAQ Section
Q1: Can I use ground turkey instead of beef?
A1: Yes! Turkey works great and gives a lighter texture while still soaking up all the delicious flavors.
Q2: Can I make the sauce ahead of time?
A2: Absolutely! Store it in an airtight container in the fridge for up to a week.
Q3: How do I prevent my meatballs from drying out?
A3: Avoid overmixing the meat and don’t overcook them—this keeps them juicy!
Q4: Can I air-fry these meatballs?
A4: Yes! Cook them at 375°F (190°C) for about 10-12 minutes, shaking halfway.
Q5: What’s the best way to reheat leftovers?
A5: Warm them in a skillet over medium heat with a splash of water or extra sauce.
Q6: Can I double the recipe?
A6: Definitely! These meatballs freeze beautifully, so make a big batch to enjoy later.
Q7: Can I use a different sweetener instead of brown sugar?
A7: Yes! Honey, maple syrup, or coconut sugar all work as great alternatives.
Q8: Do I have to use sesame oil?
A8: Sesame oil adds a traditional nutty flavor, but if you don’t have it, you can skip it or use a neutral oil like avocado or olive oil.
Q9: Can I make this dish gluten-free?
A9: Absolutely! Just use tamari or coconut aminos instead of soy sauce and gluten-free breadcrumbs.
Q10: What can I serve with these meatballs for a full meal?
A10: Pair them with steamed rice, sautéed veggies, or a side of kimchi for a well-rounded and flavorful meal.
Final Thoughts
If you’re craving something flavorful, easy, and a little different from your usual weeknight dinner, Korean Beef Bulgogi Meatballs are a must-try. They bring bold Korean flavors into a simple, fun-to-eat form, perfect for any occasion. So go ahead, give them a try—you won’t regret it!
Print
Korean Beef Bulgogi Meatballs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Description
hese Korean Bulgogi Meatballs are tender, flavorful, and coated in a rich, savory-sweet bulgogi sauce. Made with ground beef, garlic, soy sauce, and a hint of spice, they bring the perfect balance of umami and sweetness. Serve them over warm rice for an easy, high-protein dinner. Ideal for meal prep, quick dinners, or a unique twist on classic meatballs.
Ingredients
Meatballs:
- 500 g ground beef
- 1/2 tsp paprika powder
- 4 cloves garlic, minced
- 1/2 tsp beef stock powder
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 cup breadcrumbs
- 1/4 tsp white pepper powder
- 1/2 tsp sea salt
- 1 tbsp vegetable oil
Bulgogi Sauce:
- 1/4 cup soy sauce
- 1 small onion, finely chopped
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp ketchup
- 2 tbsp chili sauce (optional)
- 1/2 pear, grated
- 1/2 cup water
- 1/2 tbsp cornstarch
Garnish:
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the Meatballs: In a bowl, mix all the meatball ingredients until well combined. Shape into small meatballs (about 1 tbsp each).
- Heat vegetable oil in a pan over medium heat. Fry the meatballs until golden brown and fully cooked. Transfer to a bowl and set aside.
- Make the Bulgogi Sauce: In a separate bowl, mix all sauce ingredients except the onion.
- In the same pan, heat a little oil over medium heat. Sauté the onion until fragrant and translucent.
- Add the prepared bulgogi sauce and cook for about 2 minutes, stirring frequently, until it slightly caramelizes.
- Add the meatballs back to the pan and toss until fully coated in the sauce. Let simmer for a couple of minutes.
- Serve over warm rice, garnished with green onions and sesame seeds. Enjoy!
Notes
- Swap beef for ground chicken or turkey for a lighter version.
- Adjust the spice level by adding more or less chili sauce.
- Pairs well with steamed veggies or a fresh cucumber salad.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg