Description
These Korean Bulgogi Meatballs are a delicious fusion of traditional flavors and easy-to-make comfort food. Juicy ground beef meatballs are baked to perfection and coated in a sweet and savory bulgogi glaze made from soy sauce, brown sugar, and sesame oil. Perfect as an appetizer or main course, they’re great served over rice or noodles for a satisfying meal.
Ingredients
Scale
For the meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
For the bulgogi glaze:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For garnish (optional):
- Toasted sesame seeds
- Chopped green onions
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, brown sugar, ground ginger, and black pepper. Mix gently until everything is just combined—avoid overmixing to keep meatballs tender.
- Form meatballs: Roll the mixture into approximately 1-inch diameter balls and arrange them evenly spaced on the prepared baking sheet.
- Bake meatballs: Place the baking sheet in the oven and bake the meatballs for 15 to 18 minutes, or until they are browned on the outside and cooked through in the center.
- Prepare the bulgogi glaze: While the meatballs are baking, combine soy sauce, brown sugar, rice vinegar, honey, sesame oil, and minced garlic in a small saucepan over medium heat. Bring the mixture to a gentle simmer.
- Thicken the glaze: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking the sauce for 1 to 2 minutes, stirring constantly, until it thickens to a glaze consistency.
- Coat meatballs: Once the meatballs are cooked, toss them in the warm bulgogi glaze until they are thoroughly coated and shiny.
- Serve: Serve the glazed meatballs hot, garnished with toasted sesame seeds and chopped green onions if desired. They pair wonderfully with steamed rice or noodles for a complete meal.
Notes
- These meatballs freeze well—store cooked meatballs and glaze separately for best results.
- Add a dash of gochujang (Korean chili paste) to the glaze to add spicy heat.
- Ground pork can be substituted or mixed with beef for different flavor variations.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Use low-sodium soy sauce to better control the salt content.
