bulgogi meatballs

Bulgogi Meatballs

Ground meat is mixed with garlic, ginger, soy sauce, and seasonings, then shaped into small meatballs and cooked until browned. The meatballs are coated in a bulgogi-style sauce made with soy sauce, sugar, and sesame oil, creating a glossy finish. The seasoning reflects Korean bulgogi flavors, combining sweet, savory, and aromatic elements in a compact form.

As the sauce reduces, it clings to the meatballs, forming a lightly caramelized exterior while the interior remains tender. The cooking process balances browning and glazing, allowing the flavors to concentrate. The result is a cohesive preparation where the meatballs absorb the sauce, producing a rich, savory-sweet profile with subtle depth.

Print Recipe
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Beef
Asian
Korean
Servings: 4

Ingredients

  • 1 lb. lean (85/15) ground beef
  • ⅓ cup soy sauce + ½ tsp. salt, if low-salt soy sauce
  • ¼ cup packed brown sugar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. mirin
  • 1 Tbsp. rice vinegar
  • 1 tsp. lime juice
  • ½ tsp. garlic chili paste
  • ¼ tsp. ground black pepper
  • 4 to 5 cloves garlic, minced or grated
  • 1 Tbsp. grated ginger
  • ⅓ cup panko breadcrumbs
  • 2 scallions, sliced
  • 1 tsp. water
  • ½ tsp. cornstarch

Instructions 

  • Set oven rack to the top level (about 6 inches down) and preheat the broiler.
  • Line an edged baking sheet with aluminum foil.
  • Combine soy sauce, salt, brown sugar, sesame oil, mirin, lime juice, garlic, ginger, chili paste, and black pepper in a large measuring cup.
  • In a mixing bowl, add the ground beef, top with panko crumbs and scallions, and pour in half of the sauce mixture. Mix together gently until combined.
  • Measure out portions to form 1-inch meatballs and place on the baking sheet.
  • Place the baking sheet on the top shelf of the oven and broil for about 5 minutes or until nicely browned (160°F).
  • Pour remaining sauce into a small sauce pan over medium-high heat.
  • In a small bowl, whisk together water and cornstarch, then whisk into sauce to thicken.
  • Bring sauce to a boil, stirring constantly.
  • Pour sauce over meatballs or plate meatballs with dipping sauce.

Notes

  • If using low-salt soy sauce, needs ½ tsp. of salt in sauce.