If you’ve ever craved the bold and vibrant flavors of Korean barbecue, then you’re going to fall head over heels for this Korean Bulgogi Meatballs Recipe. These tender, juicy meatballs pack all the sweet, savory, and spicy punch of classic bulgogi but with a fun and approachable twist. Perfect for weeknight dinners or serving at your next gathering, this dish brings the irresistible taste of Korea straight into your kitchen with a comforting, bite-sized flair.
Ingredients You’ll Need
The beauty of this Korean Bulgogi Meatballs Recipe lies in its simple yet powerful ingredients. Each component plays an essential role, from balancing sweetness and heat to adding aromatic depth and texture, making every bite a joyful explosion of flavor.
- 2 Pounds Ground Beef (90/10): Provides a juicy, tender base with just the right amount of fat for flavor and moisture.
- 2 Tablespoons Ginger (Grated): Adds a fresh, zesty brightness that complements the rich beef.
- 6 Cloves Garlic (Grated): Gives a fragrant punch that’s essential for authentic Korean taste.
- 3 Tablespoons Low Sodium Soy Sauce: Brings umami and saltiness without overpowering the other flavors.
- 2 Tablespoons Honey: Balances the salt and spice with a subtle, natural sweetness.
- 1 Tablespoon Rice Vinegar: Cuts through richness with a mild tangy note for freshness.
- 2 Tablespoons Gochujang (Korean Spicy Red Pepper Paste): Delivers signature Korean heat and depth that makes these meatballs unforgettable.
- 2 Tablespoons Gochugaru or Red Chili Flakes (Korean Red Chili Flakes): Enhances spice and adds a smoky undertone.
- ½ Teaspoon Black Pepper: Brings a subtle kick and layers of flavor complexity.
- 1 Teaspoon Kosher Salt: Essential for seasoning and drawing out the flavors.
- 1 Egg: Acts as the perfect binder to keep the meatballs tender and cohesive.
- ½ Cup Green Onion (Diced): Adds freshness, crunch, and vibrant color to each bite.
How to Make Korean Bulgogi Meatballs Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400 degrees Fahrenheit. This ensures a hot environment for baking, which helps the meatballs develop a beautiful browned crust while staying juicy inside. Meanwhile, gather all your ingredients so you’re ready for the mixing stage.
Step 2: Combine Your Ingredients
In a large mixing bowl, combine ground beef, grated ginger, grated garlic, soy sauce, honey, rice vinegar, gochujang, gochugaru (or chili flakes), black pepper, kosher salt, egg, and diced green onion. Mix everything together thoroughly but gently — you want everything evenly incorporated without overworking the meat.
Step 3: Taste Test is Key
This is a little trick that I swear by when making meatballs or any meat mixture. Pinch off a small piece of the mixture and pan-fry it in a skillet. Once cooked, taste it to ensure the seasoning is spot-on. Adjust any ingredients if you want it sweeter, saltier, or a bit spicier before moving to the baking step.
Step 4: Shape and Bake
Form the mixture into evenly sized meatballs — about the size of a golf ball works well — and place them on a baking sheet lined with parchment or foil for easy cleanup. Bake in the preheated oven for 20 minutes, or until they’re cooked through and golden brown on the outside.
Step 5: Ready to Serve
Once out of the oven, these Korean Bulgogi Meatballs are ready to steal the show at your dinner table. They’re tender, juicy, and bursting with all the dynamic flavors of classic Korean bulgogi in an irresistible bite-sized form.
How to Serve Korean Bulgogi Meatballs Recipe
Garnishes
Sprinkle thinly sliced green onions and toasted sesame seeds over the meatballs for a delightful crunch and extra aroma. A drizzle of some extra gochujang or a squeeze of fresh lime juice can elevate the dish even further, adding brightness and tang to every bite.
Side Dishes
These meatballs pair wonderfully with fluffy steamed rice and a vibrant vegetable medley such as steamed broccoli, kimchi, or sautéed bok choy. The fresh, slightly bitter vegetables contrast beautifully with the sweet and spicy meatballs, creating a balanced and satisfying meal.
Creative Ways to Present
Want to impress at your next dinner party? Serve these Korean Bulgogi Meatballs on skewers as delicious appetizers or pile them high atop a crisp salad with Asian-inspired dressing. They also make fantastic sliders with a smear of mayo and crunchy pickled veggies for an enticing fusion twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. When stored properly, they maintain their flavor and juiciness, making for an easy next-day meal or snack.
Freezing
If you want to keep these Korean Bulgogi Meatballs Recipe ready for a busy night, freeze them! Arrange the baked meatballs on a tray in a single layer to freeze individually, then transfer them to a freezer bag for up to 2 months. This way, you can enjoy homemade Korean flavors anytime.
Reheating
To reheat, thaw thoroughly if frozen, then warm them gently in the oven at 350 degrees Fahrenheit for about 10 minutes or heat in a skillet over medium heat. Avoid microwaving if possible to preserve their texture and flavor.
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork or chicken can be delicious substitutes, though the cooking time and fat content will vary, so keep an eye on the texture and seasoning to ensure the best results.
How spicy are these meatballs?
The spice level is moderate and can be adjusted easily by altering the amount of gochujang and chili flakes. If you prefer a milder flavor, reduce the chili components or omit the flakes entirely.
Can I prepare the meatballs ahead of time before baking?
Yes, you can shape the meatballs and store them in the refrigerator for up to 24 hours before baking. This makes meal prep simpler and lets the flavors meld even more deeply.
Do I have to pan-fry the test piece?
While not mandatory, pan-frying a small piece is a great way to adjust seasoning before baking, saving you from under or over-seasoning the whole batch.
What can I serve instead of rice?
Try serving these meatballs with noodles, cauliflower rice, or even wrapped in lettuce leaves for a lighter, low-carb option.
Final Thoughts
Once you try this Korean Bulgogi Meatballs Recipe, it’ll quickly become a household favorite you’ll want to make again and again. Easy to prepare with ingredients that deliver authentic, mouthwatering flavor, it’s a perfect dish for sharing good times and delicious meals with the people you love. Give it a go – your taste buds will thank you!
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Korean Bulgogi Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Description
These Korean Bulgogi Meatballs are a flavorful twist on traditional meatballs, infused with classic Korean spices like gochujang and gochugaru. Made with ground beef, garlic, ginger, and a blend of soy sauce, honey, and rice vinegar, these meatballs are baked to perfection and deliver a sweet, spicy, and savory taste that’s perfect for serving over rice with your favorite vegetables.
Ingredients
Main Ingredients
- 2 Pounds Ground Beef (90/10)
- 2 Tablespoons Ginger (Grated)
- 6 Cloves Garlic (Grated)
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Honey
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Gochujang (Korean Spicy Red Pepper Paste)
- 2 Tablespoons Gochugaru or Red Chili Flakes (Korean Red Chili Flakes)
- ½ Teaspoon Black Pepper
- 1 Teaspoon Kosher Salt
- 1 Egg
- ½ Cup Green Onion (Diced)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs evenly and thoroughly.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, grated ginger, grated garlic, low sodium soy sauce, honey, rice vinegar, gochujang, gochugaru, black pepper, kosher salt, egg, and diced green onions. Mix the ingredients thoroughly to ensure an even distribution of flavors throughout the meat mixture.
- Test Seasoning: To make sure the seasoning is just right, pan fry a small piece of the meat mixture. Taste it and adjust the seasoning if necessary before proceeding to bake all the meatballs.
- Form and Bake Meatballs: Shape the meat mixture into evenly sized meatballs and place them on a baking sheet. Bake them in the preheated oven for 20 minutes until cooked through and slightly browned on the outside.
- Serve: Serve the meatballs warm alongside steamed rice and your choice of vegetables for a complete and satisfying meal.
Notes
- Using ground beef with 90/10 lean-to-fat ratio helps keep the meatballs moist and flavorful.
- Adjust the amount of gochujang and gochugaru to control the spiciness according to your preference.
- Pan frying a test piece ensures the seasoning is balanced before baking the entire batch.
- These meatballs can be frozen after baking for convenient meal prep.
- Serve with steamed rice and sautéed or pickled vegetables for an authentic Korean-inspired meal.
