Bulgogi Meatballs

Bulgogi meatballs offer a delightful fusion of Korean flavors with the convenience of a bite-sized, meaty treat. Inspired by the traditional Korean Bulgogi dish, these meatballs typically feature a blend of ground beef or pork mixed with Bulgogi marinade ingredients such as soy sauce, sugar, sesame oil, garlic, and ginger. The mixture is formed into small meatballs and then cooked through either by baking, pan-frying, or grilling. The result is juicy meatballs infused with the signature sweet, savory, and umami flavors of Bulgogi, creating a tantalizing twist on a beloved classic.

Bulgogi meatballs are a testament to the versatility of Korean cuisine, showcasing its ability to adapt traditional flavors to different culinary formats. While Bulgogi is traditionally made with thinly sliced beef, transforming it into meatballs offers a convenient and approachable way to enjoy the flavors of this iconic dish. Whether served as an appetizer, added to soups or stir-fries, or enjoyed as a main course with rice and vegetables, Bulgogi meatballs provide a delicious and satisfying taste experience that appeals to a wide range of palates.

MeatBeefSmall PlatesAsian

Prep Time: 20 min

Cook Time: 5 min

Total Time: 25 min

Yield: 8 servings

A plate of bulgoki meatballs with dipping sauce.

Ingredients

  • 1 lb. 85% lean ground beef
  • ⅓ cup soy sauce + ½ tsp. salt (if low-salt soy sauce)
  • ¼ cup packed brown sugar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. mirin
  • 1 Tbsp. rice vinegar
  • 1 tsp. lime juice
  • ½ tsp. garlic chili paste
  • ¼ tsp. ground black pepper
  • 4 to 5 cloves garlic, minced or grated
  • 1 Tbsp. grated ginger
  • ⅓ cup panko breadcrumbs
  • 2 scallions, sliced
  • 1 tsp. water
  • ½ tsp. cornstarch

Instructions

  1. 1.
    Set oven rack to the top level (about 6 inches down) and preheat the broiler.
  2. 2.
    Line an edged baking sheet with aluminum foil.
  3. 3.
    Combine soy sauce, salt, brown sugar, sesame oil, mirin, lime juice, garlic, ginger, chili paste, and black pepper in a large measuring cup.
  4. 4.
    In a mixing bowl, add the ground beef, top with panko crumbs and scallions, and pour in half of the sauce mixture. Mix together gently until combined.
  5. 5.
    Measure out portions to form 1-inch meatballs and place on the baking sheet.
  6. 6.
    Place the baking sheet on the top shelf of the oven and broil for about 5 minutes or until nicely browned (160°F).
  7. 7.
    Pour remaining sauce into a small sauce pan over medium-high heat.
  8. 8.
    In a small bowl, whisk together water and cornstarch, then whisk into sauce to thicken.
  9. 9.
    Bring sauce to a boil, stirring constantly.
  10. 10.
    Pour sauce over meatballs or plate meatballs with dipping sauce.

Notes

  • If using low-salt soy sauce, needs ½ tsp. of salt in sauce.