Description
Delicious and flavorful Korean Bulgogi Meatballs made with ground beef, seasoned with traditional Korean ingredients like soy sauce, sesame oil, and gochujang. These juicy meatballs are baked to perfection and coated in a savory-sweet sauce, making them perfect as a main dish with rice or noodles, or served as an appetizer.
Ingredients
Scale
Meatballs
- 1 lb ground beef (or ground chicken/pork)
- 1/4 cup bread crumbs (use gluten-free if necessary)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 1 small green onion, finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for extra heat)
Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon gochujang (Korean chili paste) or Sriracha (optional for heat)
- 1 teaspoon water (to thin if needed)
Garnish
- 1 tablespoon sesame seeds
- Fresh cilantro or green onions, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
- Mix the meatball ingredients: In a large bowl, combine ground beef, bread crumbs, soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, finely chopped green onion, black pepper, and red pepper flakes if using. Mix until just combined.
- Form the meatballs: Using your hands, shape the mixture into 1 to 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Bake in the preheated oven for 15-18 minutes, or until the meatballs are browned on the outside and cooked through.
- Prepare the sauce: While the meatballs bake, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang or Sriracha in a small saucepan.
- Simmer the sauce: Heat the sauce over medium heat, bringing it to a gentle simmer. Stir occasionally for 2-3 minutes until the sauce thickens slightly. If it becomes too thick, add a teaspoon of water to reach the desired consistency.
- Toss meatballs with sauce: Remove the cooked meatballs from the oven and transfer to a large bowl. Pour the warm sauce over the meatballs and toss gently to coat them evenly.
- Garnish and serve: Sprinkle sesame seeds and optional chopped cilantro or green onions over the coated meatballs for added flavor and presentation.
- Serving suggestion: Serve the bulgogi meatballs immediately, accompanied by steamed rice, noodles, or as an appetizer with toothpicks for easy eating.
Notes
- Ground beef can be swapped out for ground chicken or pork for a different flavor profile.
- Use gluten-free bread crumbs and tamari to make this recipe gluten-free.
- The red pepper flakes and gochujang add heat but can be omitted or adjusted to taste.
- These meatballs reheat well and can be stored in the refrigerator for up to 3 days.
- To make this recipe vegetarian, consider using plant-based ground meat alternatives and adjust sauces accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
