Bulgogi Meatballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, soy sauce, garlic, ginger, brown sugar, and sesame oil. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat a large skillet over medium heat and add a drizzle of oil. Place the meatballs in the skillet and cook until browned on all sides, about 8-10 minutes.
• STEP 4.In a separate bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and cornstarch. Pour the sauce over the meatballs in the skillet.
• STEP 5.Cook the meatballs in the sauce for an additional 2-3 minutes, until the sauce has thickened and the meatballs are cooked through.
• STEP 6.Serve the bulgogi meatballs hot, garnished with sesame seeds and green onions. Enjoy!

Cooking Tips

• For extra flavor, marinate the meatball mixture in the refrigerator for 30 minutes before shaping and cooking.
• If you prefer a spicier version, add some red pepper flakes or gochujang to the sauce.
• These meatballs can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop before serving.

Storage and Serving

• Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
• Serve the bulgogi meatballs as an appetizer with toothpicks, or as a main dish with steamed rice and stir-fried vegetables.