The Juiciest Korean Bulgogi Meatballs Recipe You’ll Ever Make

Crafting delectable korean bulgogi meatballs brings a burst of flavor to your dinner table.

Succulent meat transforms with traditional marinades and spices.

Tender bites capture the essence of korean street food culture.

Rich umami notes dance across your palate with each mouthwatering morsel.

Marinades infuse depth into every perfectly seasoned sphere of goodness.

Quick to prepare and irresistibly delicious, these meatballs promise a culinary adventure that sparks excitement.

Korean Bulgogi Meatballs: Flavor Guide

• Create Flavor Explosion: Experience a mouthwatering fusion of Korean and Western cuisines that delights taste buds with bold, tangy bulgogi sauce and perfectly seasoned meatballs.
• Master Simple Cooking Technique: Prepare restaurant-quality dish with basic kitchen skills, using straightforward steps that even novice cooks can confidently execute.
• Family-Friendly Meal Solution: Craft a crowd-pleasing dinner that appeals to both kids and adults, offering a playful twist on traditional Korean flavors with familiar meatball format.
• Quick Weeknight Dinner Champion: Tackle dinner preparation with minimal ingredients and fast cooking process, transforming simple components into a satisfying meal in just a few steps.

Key Ingredients for Korean Bulgogi Meatballs

• Ground Beef: A flavorful and juicy protein base that forms the core of these Korean-inspired meatballs.
• Garlic: A pungent ingredient that adds depth and aromatic flavor to the meat mixture.
• Ginger: A zesty root that provides a warm, spicy undertone to the meatballs.

• Breadcrumbs, Egg: These ingredients help bind the meatballs together and ensure a tender texture.
• Salt, Black Pepper: Classic seasonings that enhance the overall taste of the meat.

• Soy Sauce: A key ingredient that brings a rich, umami flavor characteristic of Korean cuisine.
• Gochujang, Brown Sugar: These ingredients create a perfect balance of spicy and sweet in the sauce.
• Sesame Oil: A nutty oil that adds a distinctive Korean flavor profile.

• Onion, Green Onions: Fresh ingredients that provide additional layers of flavor and a crisp finish.
• Sesame Seeds: A traditional topping that adds a subtle crunch and nutty taste.

• Vegetable Oil: A neutral oil used for frying the meatballs and cooking the sauce.

How to Prepare Korean Bulgogi Meatballs

Step 1: Create Savory Meatball Mixture

Grab a mixing bowl and combine ground meat with minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and breadcrumbs. Use your hands to blend everything thoroughly, ensuring all ingredients are evenly distributed.

Roll the mixture into bite-sized spheres, making sure they’re compact and uniform.

Step 2: Brown the Meatballs

Heat a large skillet with vegetable oil over medium-high heat.

Carefully place the meatballs into the pan, allowing each side to develop a golden-brown crust. Cook until they’re completely done, turning occasionally to ensure even browning.

Remove meatballs and set aside on a clean plate.

Step 3: Craft Bulgogi Sauce Base

• Soy sauce
• Brown sugar
• Mirin
• Gochujang
• Rice vinegar

Blend these ingredients until the sugar dissolves completely, creating a rich, glossy sauce.

Step 4: Caramelize Aromatic Onions

Using the same skillet, sauté diced onions until they become soft and translucent, releasing their sweet fragrance.

Step 5: Combine Sauce and Meatballs

Pour the prepared bulgogi sauce into the skillet with onions.

Let it simmer and slightly reduce. Return the meatballs to the pan, gently coating them in the luscious sauce.

Allow everything to meld together for a few minutes.

Step 6: Plate and Garnish

Transfer the saucy meatballs over steamed white rice.

Sprinkle with chopped green onions and toasted sesame seeds for extra texture and flavor. Serve immediately while hot.

Tips for Best Korean Bulgogi Meatballs

• Select fatty ground beef or a mix of beef and pork for juicier, more flavorful meatballs that hold together perfectly.
• Mix ingredients gently and avoid overmixing to keep the texture tender and prevent dense, compact meatballs.
• Adjust bulgogi sauce thickness by adding water or reducing cooking time to achieve your desired sauce texture and coating.
• Taste and adjust sauce sweetness by adding more soy sauce or gochujang if it becomes too sweet from brown sugar or honey.
• Prepare meatballs ahead of time and store in the refrigerator or freeze for quick weeknight meals that reheat beautifully.

Exciting Variations of Korean Bulgogi Meatballs

• Spicy Gochujang Meatballs: Add gochujang paste to the meatball mixture for a fiery kick and deeper Korean flavor profile.
• Slow Cooker Korean Style: Prepare meatballs and sauce, then transfer everything to a slow cooker for tender, low-maintenance cooking.
• Lettuce Wrap Version: Skip the rice and serve meatballs inside crisp lettuce leaves for a light, refreshing low-carb option.
• Sheet Pan Korean Fusion: Bake meatballs with vegetables like bell peppers and carrots on a single sheet pan for easy cleanup and added nutrition.

Best Pairings with Korean Bulgogi Meatballs

• Elevate Korean Bulgogi Meatballs with These Pairings
• Complement the Sauce: Crisp Riesling white wine perfectly balances the sweet and savory bulgogi sauce, cutting through its richness with bright, refreshing acidity.
• Match Regional Flavors: Serve with classic kimchi for a traditional Korean side that adds tangy, spicy complexity to the meatballs' robust flavor profile.
• Enhance Texture Contrast: Cucumber pickles provide a cool, crunchy counterpoint to the tender, saucy meatballs, creating a delightful mouthfeel and palate cleanser.
• Complete the Meal: Steamed short-grain rice acts as the ideal base, soaking up the delicious bulgogi sauce and providing a neutral backdrop to the bold meatball flavors.

How to Keep Korean Bulgogi Meatballs Fresh

Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture loss and maintain flavor.

Pack cooled meatballs in freezer-safe containers or zip-lock bags. Label with date and store for up to 2-3 months. Remove excess air to prevent freezer burn.

Place meatballs on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each to ensure even warming.

Warm meatballs in a skillet over medium-low heat. Add a splash of water or extra sauce to prevent drying. Stir gently until heated through, about 4-5 minutes.

FAQs

• What makes bulgogi meatballs different from regular meatballs?

Korean bulgogi meatballs have a unique sweet and savory flavor profile from traditional Korean bulgogi sauce, which includes ingredients like soy sauce, brown sugar, garlic, and gochujang that create a distinctive taste compared to Western-style meatballs.

• Can I use ground chicken or turkey instead of beef?

Yes, you can substitute ground beef with ground chicken or turkey. Just ensure the meat has enough fat content to keep the meatballs moist and juicy during cooking.

• Is this dish spicy?

The spice level depends on the amount of gochujang or red pepper flakes you add. You can adjust the heat to your preference by increasing or decreasing these ingredients in the bulgogi sauce.

Korean Bulgogi Meatballs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Juicy Korean bulgogi meatballs blend savory beef with sweet-spicy gochujang glaze, delivering Seoul’s street food magic to your dinner table. Garnished with green onions and sesame seeds, these flavor-packed bites will transport home cooks straight to Korea’s culinary heart.

---

Ingredients

Scale 1x2x3x

Meat:

• 500 grams (1.1 pounds) ground beef

Seasonings:

• 1/2 teaspoon paprika powder
• 4 cloves garlic, minced
• 1/2 teaspoon beef stock powder
• 1/4 teaspoon white pepper powder
• 1/2 teaspoon sea salt

Binding and Cooking Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 cup breadcrumbs
• 1 tablespoon vegetable oil

Bulgogi Sauce:

• 1/4 cup soy sauce
• 1 small onion, finely chopped
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 1 tablespoon ketchup
• 2 tablespoons chili sauce (optional)
• 1/2 pear, grated
• 1/2 cup water
• 1/2 tablespoon cornstarch

Garnish:

• Green onions, sliced
• Sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the meatballs by thoroughly blending ingredients in a mixing vessel, ensuring uniform consistency. Gently form compact spherical portions approximately tablespoon-sized.
2. Warm vegetable oil in a skillet over medium heat (375°F). Carefully rotate meatballs during frying, achieving golden-brown exterior and complete internal cooking. Remove and reserve.
3. Construct bulgogi sauce in a separate container, combining liquid and dry components excluding raw onion. Whisk until smooth and well-integrated.
4. Utilize identical skillet, introduce minimal oil at medium temperature. Sauté diced onion until aromatic and translucent, approximately 3-4 minutes.
5. Pour prepared sauce into skillet, allowing liquid to slightly reduce and caramelize. Stir continuously for 2-3 minutes to develop rich flavor profile.
6. Reintroduce meatballs into sauce, gently coating each piece. Simmer for additional 2 minutes, ensuring thorough sauce penetration and temperature consistency.
7. Present atop steamed rice, elegantly garnishing with freshly chopped green onions and toasted sesame seeds for enhanced visual and flavor complexity.

Notes

• Adapt meatball mixture by using ground turkey or chicken for a leaner protein option that keeps the dish light and healthy.
• Ensure meatballs are uniform in size for even cooking, preventing some from being undercooked or overdone during frying.
• Consider adding grated ginger or garlic to the meatball mixture for extra depth and authentic Korean flavor complexity.
• Use a meat thermometer to check internal temperature reaches 160°F, guaranteeing safe and perfectly cooked meatballs without drying them out.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 385 kcal
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 1.5 g
• Protein: 30 g
• Cholesterol: 95 mg