Looking for an easy, yet delicious Beef Bulgogi Meatball recipe? Look no further! These Korean meatballs are perfect for a quick and easy weeknight meal. Plus, they’re freezer-friendly, so you can always have them on hand when you need them. This recipe is simple and takes just a few minutes to prepare. Plus, the meatballs are so flavorful and tender that you’ll love them! Serve them with some rice and vegetables for a complete meal.
Ingredients You Need
- Ground beef: You can use any type of ground beef you like, but the 80/20 fat ratio works best for this recipe.
- Bulgogi Sauce: Bulgogi marinada is a traditional Korean condiment made of soy sauce, sesame oil, garlic, sugar and ginger. It gives the meatballs its unmistakable flavor. You can find Bulgogi sauce at your local Asian market or in the international aisle at many grocery stores. Or you can use Korean BBQ marinade.
- Panko crumbs: This is used as a binding agent for the meatballs.
- Fresh ginger: Ginger is a classic ingredient in Korean cooking and adds great flavor to these meatballs.
- Sour cream: This helps to keep the meatballs moist and tender.
- Green onions: The green onions adds a nice flavor and texture to the meatballs.
- Sriracha sauce: If you like a bit of spice, add some sriracha sauce to the meatballs.
- Salt, pepper, and sesame seeds: To taste.
How To Make Beef Bulgogi Meatballs
1. Preheat your oven to 425°F
2. In a large bowl, mix together the ground beef, bulgogi sauce, panko crumbs, fresh ginger, sour cream, green onions, sriracha sauce (if using), salt, pepper and sesame seeds until well combined.
3. Using your hands, form the mixture into small meatballs, about 1-2 inches (2.5-5 cm) in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper and bake for 15 minutes, or until cooked through. The meatballs should be cooked to an internal temperature of 165°F (73°C).
5. Serve warm with rice and vegetables and enjoy!
Air fryer Directions
1. Preheat your air fryer to 400°F
2. Place the meatballs in the air fryer basket and cook for 8-10 minutes, or until cooked through.
3. Serve warm with rice and vegetables and enjoy!
1. Heat some oil in a large skillet over medium-high heat.
2. Once the oil is hot, add the meatballs and cook for 5 minutes, or until golden brown on all sides.
3. Reduce the heat to low and cover with a lid. Cook for an additional 10 minutes, or until cooked through with the internal temperature of 165°F (73°C) .
Watch Video How To Make It Perfect
Dipping Sauce for Beef Bulgogi Meatballs
A great way to spice up your meatballs is to serve them with a dipping sauce. Here are some ideas:
- Gochujang (Korean chili paste): Mix together equal parts gochujang and sesame oil until combined.
- Soy sauce, honey and garlic: Mix together equal parts soy sauce, honey, and garlic until combined.
- Teriyaki sauce: Mix together equal parts teriyaki sauce, rice vinegar, and sesame oil until combined.
These meatballs are sure to be a hit with your family! Enjoy!
– If you like your meatballs extra spicy, add some chopped chili peppers or sriracha to the mixture.
– You can also swap out the ground beef for ground turkey or chicken if desired.
– For an extra crunchy texture, add some chopped nuts to the meatball mixture.
– The cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat as desired.
– Leftover bulgogi sauce can be used as a salad dressing, marinade, or condiment.
– For a vegetarian version, try using Beyond Meat crumbles instead of ground beef.
Storage & Reheating
These meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. Enjoy!
More Easy Asian/Korean Recipes:
Frequently Asked Questions
What does bulgogi consist of?
Bulgogi is a classic Korean marinade made with soy sauce, garlic, sesame oil, sugar, and other flavors.
Can I make these meatballs ahead of time?
Yes! You can form the meatballs in advance and store them in an airtight container in the refrigerator for up to 24 hours. When ready to cook, simply follow the instructions in the recipe.
What should I serve with these meatballs?
These meatballs are delicious served with a side of steamed rice, roasted vegetables, or a simple green salad. They also go great with kimchi and other Korean sides. Enjoy!
What are Korean meatballs made of?
Korean meatballs (called tteokbokki) are traditionally made with ground beef, but can also be made with pork or a combination of the two. They are usually served in a spicy sauce and often topped with sesame seeds and green onions.
What is bulgogi flavor taste like?
Bulgogi has a sweet and savory flavor that is slightly spicy. The marinade traditionally consists of soy sauce, garlic, sesame oil, sugar, and other flavors. It is extremely versatile and can be enjoyed in many dishes.
These Korean bulgogi-style meatballs are a delicious and easy way to add some international flavor to your dinner table. They are made with ground beef, garlic, ginger, and other flavors for a sweet and savory taste that is sure to please. Serve these meatballs as an appetizer or main dish along with steamed rice and roasted vegetables. Enjoy!
That’s it! Liliana Kitchen hopes this recipe was helpful and that you enjoyed making your own Korean bulgogi meatballs. If you tried this recipe, be sure to let me know how it went in the comments section below. Happy cooking!
- Ground beef: 1 pound
- Panko crumbs: 1/2 cup
- Bulgogi sauce: 1 1/2 tbsp + 1/3 cup
- Chopped fresh ginger: 1 tsp
- Green onions: 2 sliced
- Salt: 3/4 tsp
- Pepper: 1/4 tsp
- Sesame seeds: 1 tsp
- SRIRACHA CREAM
- Sour cream: 1/4 cup
- Water: 1-2 tsp
- Sriracha sauce: 2-3 tsp
1. Preheat oven to 425 degrees F.
2. In a large bowl, mix together the ground beef, panko crumbs, bulgogi sauce, ginger, green onions, salt and pepper until well combined.
3. Form the mixture into 1-inch balls and place on a greased baking sheet.
4. Bake in the preheated oven for 15-20 minutes or until cooked through.
5. Meanwhile, prepare the rice according to package instructions.
6. In a small bowl, mix together the sour cream, water and sriracha sauce until combined.
7. Once the meatballs are done cooking, top with sesame seeds.
8. Serve the meatballs and rice with the sriracha cream on the side. Enjoy!
- You can use store-bought bulgogi sauce if desired.
- Feel free to add additional ingredients such as garlic, onion or spices to the meatball mixture for extra flavor.
- The sriracha cream is optional but highly recommended for an extra kick of spice!
- The cooked meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
- Leftover cooked meatballs can also be frozen for up to 3 months. Thaw them overnight before reheating.
- Reheat the meatballs in a 350 degree F oven until heated through, about 10 minutes.