Korean Beef Bulgogi Meatballs
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!
Nutrition Facts
Ingredients
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).
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Continue Reading at Wokandskillet →Chef's Notes
Notes- In place of grated Asian pear, you may use grated red apple, or applesauce.
- To prevent the beef from sticking as you form the meatballs, rub some sesame oil on to your palms. Keep about a teaspoon of sesame oil handy as you form them meatballs so that you can re-apply to your palms as needed.
- You can use any regular large pan or wok to cook these meatballs.
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