Get ready to fall in love with the irresistible flavor of Korean Bulgogi Meatballs! Imagine juicy, tender beef meatballs glazed with the savory-sweet, garlicky magic of classic bulgogi. Each bite bursts with the essential notes of soy, ginger, gochujang, and just a hit of brown sugar, making them absolutely perfect for a family dinner or a party appetizer. These Korean Bulgogi Meatballs are easy to make, deeply satisfying, and guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of simple ingredients to make these show-stopping Korean Bulgogi Meatballs. Each element plays a role, from adding moisture and softness to packing in all that signature Korean BBQ flavor.
- Ground beef (1 pound, 80/20 blend): The heart of the dish, this fat ratio keeps your meatballs juicy and flavorful.
- Panko breadcrumbs (1/3 cup): These help bind everything together and create a delicate, tender texture.
- Egg (1): Acts as a binding agent to keep your meatballs from falling apart.
- Green onions (3, finely chopped): Adds freshness, a pop of color, and a mild onion flavor.
- Garlic (2 cloves, minced): Essential for bold, aromatic depth.
- Fresh ginger (1 teaspoon, grated): Lends a zesty warmth that brightens the savory flavors.
- Soy sauce (2 tablespoons): Offers up that classic umami flavor and a gorgeous, deep color.
- Brown sugar (1 tablespoon): Brings balance with a subtle sweetness that’s key for bulgogi.
- Sesame oil (1 tablespoon): Provides rich, nutty undertones that round out the taste.
- Rice vinegar (1 tablespoon): A splash of acidity perks up every bite.
- Black pepper (1/2 teaspoon): Adds a gentle bite without overpowering the other flavors.
- Gochujang (1 tablespoon): This Korean chili paste delivers just the right level of sweet heat—bump it up for spicier results!
- Toasted sesame seeds (1 teaspoon, optional, for garnish): Sprinkle on top for nutty crunch and authentic flair.
- Chopped green onions (optional, for garnish): The perfect finishing touch, both bright and beautiful.
How to Make Korean Bulgogi Meatballs
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this prevents sticking and makes for easy clean-up later. You’re setting yourself up for meatball success right from the get-go!
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, brown sugar, sesame oil, rice vinegar, black pepper, and gochujang. Use clean hands or a spatula to gently mix everything together. Don’t overwork the mixture! Just mix until the ingredients are incorporated so your Korean Bulgogi Meatballs stay tender and juicy.
Step 3: Shape the Meatballs
Scoop out portions of the meat mixture—aim for about 1.5-inch meatballs, roughly the size of a golf ball. Gently roll each ball between your palms and place them onto the lined baking sheet, leaving a little space between each so they brown evenly.
Step 4: Bake to Perfection
Pop the meatballs into your preheated oven and bake for 15 to 18 minutes. They’re done when the outsides are a lovely golden brown and the inside is fully cooked (you can check with a thermometer—look for 160°F in the center). The kitchen will smell incredible!
Step 5: Garnish and Serve
Once out of the oven, add the finishing touches to your Korean Bulgogi Meatballs by scattering a sprinkle of toasted sesame seeds and a handful of sliced green onions. This adds color, crunch, and brings out that irresistible Korean flair.
How to Serve Korean Bulgogi Meatballs
Garnishes
A finishing sprinkle really makes your Korean Bulgogi Meatballs look as good as they taste! Classic garnishes include toasted sesame seeds for a nutty aroma and a light crunch, and a few extra green onions for freshness and bright color. If you’re feeling fancy, add thinly sliced red chili for an extra pop and hint of heat.
Side Dishes
These meatballs are incredibly versatile. For a classic combo, serve them alongside a bowl of steaming hot rice—jasmine or short-grain both work beautifully. Lettuce wraps are another fun option, letting people create their own little bulgogi “tacos.” For extra flavor, pair with a simple cucumber salad or quick kimchi for a fresh, tangy contrast.
Creative Ways to Present
Transform your Korean Bulgogi Meatballs into party-ready appetizers by skewering them with toothpicks for an effortless finger food platter. You can also toss cooked meatballs in a bit more gochujang or soy sauce for a sticky glaze and serve atop a bed of noodles or in a grain bowl with sautéed veggies. Another twist? Load them into a toasted sub roll with crisp slaw for the ultimate fusion meatball sandwich!
Make Ahead and Storage
Storing Leftovers
Leftover Korean Bulgogi Meatballs store really well. Once they’ve cooled, transfer them to an airtight container and keep in the fridge for up to 4 days. Their flavors often deepen overnight, making them just as delicious reheated.
Freezing
To freeze, let the cooked meatballs cool completely, then arrange them on a tray in a single layer and place in the freezer until firm. Transfer the frozen meatballs into a zip-top freezer bag or airtight container. They’ll keep perfectly for up to 3 months—ideal for quick, satisfying meals any night of the week.
Reheating
For best results, reheat Korean Bulgogi Meatballs in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave them on medium power, covered, in 30-second bursts, though they’re best from the oven for keeping that lovely texture.
FAQs
Can I substitute ground turkey or chicken for the beef?
Absolutely! Both ground turkey and chicken work well—just keep in mind that they tend to be leaner, so consider adding an extra splash of sesame oil or a tablespoon of milk for added moisture. Your Korean Bulgogi Meatballs will still be just as flavorful and tender.
What is gochujang and where can I find it?
Gochujang is a staple Korean chili paste made from red chili, rice, and fermented soybeans. It’s sweet, spicy, and deeply savory. You can find it in the Asian section at most major grocery stores, Korean markets, or order it online with plenty of options available.
Can I make these Korean Bulgogi Meatballs gluten-free?
Yes, you can! Just swap the panko breadcrumbs for gluten-free breadcrumbs, and ensure your soy sauce is gluten-free (or use tamari). The results are just as tasty and perfect for anyone with dietary restrictions.
How spicy are these meatballs?
With one tablespoon of gochujang, these meatballs have a gentle heat that’s balanced by the brown sugar and other savory elements. If you like things hotter, feel free to add an extra tablespoon of gochujang—the recipe is truly flexible to your spice preference.
Can I make the meatballs ahead of time?
Definitely! You can shape the meatballs and store them uncooked in the refrigerator for up to 24 hours before baking. This is perfect for prepping ahead for parties or weeknight dinners. Alternatively, freeze them uncooked and bake when needed (just add a couple of extra minutes to the bake time).
Final Thoughts
There’s just something special about a tray of Korean Bulgogi Meatballs—quick to make, packed with flavor, and always a hit at the table. I hope you’re inspired to roll up your sleeves and give them a try. Whether it’s your first taste of bulgogi-flavored anything or a new riff on an old favorite, these meatballs are sure to earn a permanent spot in your kitchen lineup!
Print
Korean Bulgogi Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean
- Diet: Non-Vegetarian
Description
These Korean Bulgogi Meatballs are a delightful twist on traditional meatballs, featuring a savory and slightly spicy flavor profile. Made with a blend of ground beef and Asian-inspired seasonings, these meatballs are perfect for a flavorful main course.
Ingredients
Main Ingredients:
- 1 pound ground beef, 80/20 blend
- 1/3 cup panko breadcrumbs
- 1 egg
Seasonings:
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the ground beef, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, brown sugar, sesame oil, rice vinegar, black pepper, and gochujang. Mix until just combined.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs and place them on the baking sheet.
- Bake: Bake for 15 to 18 minutes until fully cooked and browned.
- Garnish: Optionally, garnish with toasted sesame seeds and extra green onions before serving.
Notes
- For a spicier kick, increase the gochujang to 2 tablespoons.
- These meatballs pair well with steamed rice or lettuce wraps.
- You can freeze cooked meatballs for up to 3 months.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
