Korean Bulgogi Beef Meatballs
Lean ground beef meatballs baked with soy, pear, and sesame in a bulgogi glaze, make once and enjoy over the week from fridge or freezer for a deep Korean bite.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground beef, 20g panko, egg white, 40g grated pear, 1 scallion (chopped), 2 garlic cloves (minced), 0.5 tbsp ginger, 1 tbsp soy sauce, 0.5 tbsp sesame oil, salt, and pepper in a bowl. Mix gently by hand until just combined. Scoop and roll into 12 even meatballs (about 33g each). Line a small baking tray with parchment, brush lightly with olive oil, space meatballs on tray.
Bake
Preheat oven to 200°C (400°F). Bake meatballs 18 to 20 minutes until internal temperature reaches 71°C (160°F). While meatballs bake, simmer 2 tbsp + 2 tsp soy sauce, 12g honey, 1.5 tsp rice vinegar, 0.5 tbsp sesame oil, 1 garlic clove (minced), and 0.5 tbsp ginger in a small pan for 3 minutes over medium heat.
Glaze
Whisk cornstarch slurry into the bulgogi sauce and cook 1 minute over medium heat until glossy and thick. Brush glaze generously over hot meatballs, coating evenly. Cool completely, then toss with 1 tbsp sesame seeds and 1 scallion (sliced).
Finish
Portion 12 meatballs into 1 or 2 airtight containers (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. To reheat from fridge, warm at 180°C (350°F) for 5 to 6 minutes; from frozen, 10 to 12 minutes until heated through.
Plate
Arrange 6 warm meatballs on a serving plate with sliced cucumber, kimchi, or yogurt dip alongside for freshness and crunch.
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