These sweet and savory Korean Beef Bulgogi Meatballs are a unique spin on the well-loved Korean BBQ beef dish. They can be served as an appetizer, snack, or with steamed rice as a full meal!
These sweet and savory meatballs are a unique spin on the well-loved Korean classic Beef Bulgogi. These quick and easy meatballs can be served as an appetizer, snack, or paired with steamed rice to make a complete meal.
They are crispy and caramelized on the outside, yet so tender and juicy on the inside. These meatballs are packed with the classic bulgogi flavors you know and love.
It takes just a few minutes of prep time and a handful of simple ingredients to prepare these tasty meatballs.
This dish is very freezer-friendly! You can either freeze the marinated ground beef ahead of time prior to forming and cooking the meatballs, or you can also freeze the cooked meatballs.
How to Make Beef Bulgogi Meatballs
If you have never prepared Korean bulgogi before, one ingredient that may surprise you is Asian pear. Grated or pureed Asian pear, or pear juice, is traditionally used in the bulgogi marinade. There is an enzyme present in the pear that helps to tenderize the meat. It also adds a nice, flavorful sweetness to the dish.
If you are not able to find Asian pear, you can use red apple or even plain applesauce.
Pour one pound of ground beef into a medium-sized mixing bowl. Add the following marinade ingredients to the ground beef:
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons grated Asian pear (or grated red apple, or applesauce)
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon grated ginger
- 3 cloves garlic, minced or grated
- Dash of black pepper
Mix all of the ingredients thoroughly with a spoon or with your fingers.
Cover the bowl with plastic wrap, then allow the beef to marinate in the fridge for at least 30 minutes, or up to overnight.
Tip: You can also store the marinated ground beef in your freezer in a Ziploc bag. To thaw the marinated ground beef, move it from the freezer to the refrigerator the night before you plan on making and cooking the meatballs. Alternatively, you can thaw it on your kitchen counter at room temperature an hour or two before you start cooking.
Bonus Tip: After you pack your marinated meat in the Ziploc bag, flatten it as much as possible so that it defrosts quickly. To thaw it even faster, submerge the Ziploc bag in a large bowl of water. Just make sure that the seal is tight so that no water can get in to the meat. With this method, your ground beef should only take about 30 minutes or less to defrost.
Use your hands to form the marinated ground beef into meatballs. Each meatball should be about one heaping tablespoon in size.
To prevent the ground beef from sticking to your hands as you form these meatballs, it helps to rub just a little bit of sesame oil on to your palms.
I like to have a very small dish with about a teaspoon of sesame oil beside me as I make these meatballs so that I can re-apply the sesame oil to my palms as needed.
Each batch should give you between 20 to 23 bulgogi meatballs.
Heat 3 tablespoons of cooking oil in a cast-iron skillet (any large pan or even a wok will also work) over medium-high heat.
Add 8 to 10 meatballs to the skillet at a time.
Leave the meatballs untouched for about 2 minutes before turning them over with a spatula. This will allow the bottom of the meatballs to properly sear so they don't fall apart as you continue to cook them.
This also gives the meatballs a nice crispy charred texture on the outside.
Use your spatula to gently turn the meatballs every so often until they are fully cooked. It should take about 5 minutes per batch.
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Fry the remaining batches of meatballs following the steps outlined above.
Transfer the meatballs to a serving plate.
Dipping Sauce for Beef Bulgogi Meatballs
Pour 3 tablespoons soy sauce, 2 tablespoons honey, and 1 tablespoon sesame oil into a small saucepan.
Mix ½ cup water with 1 tablespoon cornstarch, then pour this cornstarch mixture into the saucepan.
Place the saucepan over medium heat, stirring frequently.
After a few minutes, the sauce will thicken and turn a darker color. That is how you know the sauce is ready.
Remove the sauce from the heat and pour it into a serving bowl.
Drizzle the sauce over the meatballs if you wish, or serve it on the side as a dipping sauce.
Garnish the meatballs with sesame seeds and chopped scallions.
Enjoy as an appetizer, or with steamed rice to make it a full meal!
Storing Leftover Beef Bulgogi Meatballs
Keep any leftover meatballs in an airtight container or Ziploc bag. They will keep in the fridge for up to 4 days or in the freezer for up to 4 months.
To re-heat frozen meatballs, allow them to thaw in the fridge overnight or at room temperature for about an hour, then pan fry them. Alternatively, you may also heat them up in the microwave.
Korean Beef Bulgogi Meatballs
Ingredients
- 1 pound ground beef
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons grated Asian pear see notes for substitutes
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1 teaspoon grated ginger
- 3 cloves garlic minced or grated
- Dash black pepper
- 3 tablespoons cooking oil
- Sesame seeds for garnish
- Chopped scallions for garnish
Bulgogi Meatball Dipping Sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- ½ cup water
- 1 tablespoon cornstarch
Instructions
- Pour ground beef into a medium-sized mixing bowl.
- Add soy sauce, brown sugar, pear, sesame oil, cornstarch, ginger, garlic and black pepper to the beef. Mix thoroughly.
- Cover the bowl with plastic wrap, then allow the beef to marinate in the fridge for at least 30 minutes, or up to overnight.
- Use your hands to form the ground beef mixture into meatballs. Each meatball should be about one heaping tablespoon in size.
- Heat cooking oil in a cast-iron skillet over medium-high heat. Cook the meatballs in small batches of about 8 - 10 at a time.
- To cook the meatballs: Carefully place the meatballs in the skillet, leaving adequate space between each meatball. Leave them untouched for about 2 minutes to allow the meatball to properly sear before turning them over. Keep turning them gently until fully cooked (about 5 minutes per batch).
- Dipping sauce: Pour soy sauce, honey, and sesame oil into a small saucepan. Mix water with cornstarch, then add it to the saucepan. Place saucepan over medium heat, stirring frequently until it thickens and reaches your desired consistency.
- Drizzle the sauce over meatballs if desired, or serve it on the side as a dipping sauce.
- Garnish the meatballs with sesame seeds and chopped scallions.
Notes
Nutrition
Other recipes you might enjoy:
Korean Bulgogi Burger with Gochujang Mayo
Cinel says
Hi! Im not allowed to have honey, is there any substitute I can us for the dipping sauce?
Char says
Hi Cinel. You can try maple syrup, brown sugar, golden syrup or agave nectar. Hope this helps!