My Kitchen Little smelled SO incredible as I was testing and working on this recipe. Dang. My husband walked through the door and was like, WHAT KITCHEN WITCHERY ARE YOU DOING IN HERE? It makes a strong first impression, this recipe does, and I mean that in the very best way. This meatballs recipe is talking all of its cues from classic Korean beef Bulgogi, which I’ll explain a little bit about in this post, but I highly encourage you to dig a little deeper into the world of Korean cooking – it’s one delicious place to be, let me tell you.
What is Bulgogi?
Pronounced: :buul-GOH-ghee.”
Literally translating from Korean to “fire meat,” Bulgogi is a dish that is traditionally made from thinly sliced pieces of marinated beef (sometimes pork) that is grilled on a barbecue or a stove-top griddle. You’ll see Bulgogi stir fried sometimes, in home cooked versions of the dish.
This dish originated in the Goguryeo era (37 BCE – 668 CE), so it’s been around for a good long while and while it was originally served mostly to royalty due to the expense of beef, it is currently one of Korea’s most recognizable and beloved national dishes.
What cuts of beef are best for Bulgogi?
Today, we’re straying from the more traditional Bulgogi recipes by incorporating the dish’s sauce into and onto some beef meatballs. So, we’re sticking with the classic beef approach, but just changing up the form a little bit. But traditionally, you’ll see the following used when preparing Korean Bulgogi:
Sirloin
Ribeye
Brisket
Tenderloin
The key? You do want some fat and good marbling going on in whatever cut you choose. This adds to the succulence and luscious mouthfeel of the final product. Did I just say mouthfeel for the first time here on My Kitchen Little? I think I just did.
What does Bulgogi taste like?
The first time I ever enjoyed Korean Bulgogi was at a former boss of my husband’s house. He and his wife moved to the states from South Korea and we were so fortunate to have had the chance to both get to know them, and to enjoy some truly fantastic Korean home cooking.
Beef Bulgogi is packed with vibrant, bold flavors thanks to the combination of soy, sesame, garlic, sugar, Korean or Asian pear, and ginger that is often employed in the marinade. The fact that the beef is so often grilled also adds a distinct smoky char to the dish’s flavor profile that is downright addictive to me.
What you’ll need for these Korean inspired Bulgogi Beef Meatballs
6 large carrots, sliced into bite-sized pieces (no need to peel)
Olive oil, for drizzling
Salt and pepper, as needed
1 cup Jasmine rice
2-inch knob of fresh ginger peeled and grated or minced
3 garlic cloves, sliced or minced
3 scallions, finely chopped, whites and green parts separated
1 lb. ground beef
1/2 cup panko breadcrumbs
1 cup store-bought Bulgogi sauce, see note if you can’t find
½ cup sour cream
2 tsp Sriracha
4 tsp soy sauce, divided
How to make these Bulgogi Beef Meatballs
Preheat the oven to 425 degrees F. Adjust the rack to the top third position.
Put the sliced carrots onto a baking sheet, drizzle with olive oil to coat, and season well with salt and pepper. Roast until browned and tender; about 20 to 25 minutes.
Meanwhile, prepare the rice. Add 2 tsp olive oil to a small to medium pot set over medium heat. Add half of the grated/minced ginger and the garlic. Toast, stirring, for about a minute. Add the rice and stir to coat and allow it to toast for about 30 seconds. Add 2 cups water and cook according to package directions. Set the hot cooked rice aside in its pot until you’re ready to serve.
To prepare the meatballs, add the ground beef to a large mixing bowl, along with the remaining ginger, the scallion whites, 2 TBSP of the Bulgogi sauce, and 2 tsp of the soy sauce. Gently mix just until blended and form into 1 to 1.5-inch meatballs.
Arrange the meatballs on a baking sheet and roast (still at 425 degrees F) until golden brown and cooked through; about 15 minutes. Wash/dry the mixing bowl.
In a small bowl, stir together the sour cream, Sriracha, and remaining 2 tsp soy sauce. Add a little water until it’s a good drizzling consistency.
In the same mixing bowl, gently stir the roasted meatballs together with the remaining Bulgogi sauce. Serve on top of the garlic-ginger rice with the roasted carrots and Sriracha cream.
If you like the looks of these Bulgogi Beef Meatballs with Roasted Carrots, you might also enjoy:
Honey Buffalo Chicken Meatballs with Slaw
Sweet and Spicy Pacific Rim Meatballs
Bulgogi Beef Meatballs with Roasted Carrots
A sticky, saucy tray of meatballs is made all the better for some delicious Korean Bulgogi sauce (which is readily available in most grocery stores). We’ll pile our meatballs on top of some garlicky, ginger rice and then drizzle everything with a Sriracha-soy cream. Heaven on a plate.
- Yield: Serves 4
Ingredients
- 6 large carrots, sliced into bite-sized pieces (no need to peel)
- Olive oil, for drizzling
- Salt and pepper, as needed
- 1 cup Jasmine rice
- 2-inch knob of fresh ginger peeled and grated or minced
- 3 garlic cloves, sliced or minced
- 3 scallions, finely chopped, whites and green parts separated
- 1 lb. ground beef
- 1/2 cup panko breadcrumbs
- 1 cup store-bought Bulgogi sauce, see note if you can’t find
- ½ cup sour cream
- 2 tsp Sriracha
- 4 tsp soy sauce, divided
Instructions
- Preheat the oven to 425 degrees F. Adjust the rack to the top third position.
- Put the sliced carrots onto a baking sheet, drizzle with olive oil to coat, and season well with salt and pepper. Roast until browned and tender; about 20 to 25 minutes.
- Meanwhile, prepare the rice. Add 2 tsp olive oil to a small to medium pot set over medium heat. Add half of the grated/minced ginger and the garlic. Toast, stirring, for about a minute. Add the rice and stir to coat and allow it to toast for about 30 seconds. Add 2 cups water and cook according to package directions. Set the hot cooked rice aside in its pot until you’re ready to serve.
- To prepare the meatballs, add the ground beef to a large mixing bowl, along with the panko, the remaining ginger, the scallion whites, 2 TBSP of the Bulgogi sauce, and 2 tsp of the soy sauce. Gently mix just until blended and form into 1 to 1.5-inch meatballs.
- Arrange the meatballs on a baking sheet and roast (still at 425 degrees F) until golden brown and cooked through; about 15 minutes. Wash/dry the mixing bowl.
- In a small bowl, stir together the sour cream, Sriracha, and remaining 2 tsp soy sauce. Add a little water until it’s a good drizzling consistency.
- In the same (now clean) mixing bowl, gently stir the roasted meatballs together with the remaining Bulgogi sauce. Serve on top of the garlic-ginger rice with the roasted carrots and Sriracha cream. Top with the green scallions, if desired.
Notes
If you are unable to find Bulgogi sauce, you can substitute Korean Gochujang sauce in its place. Gochujang is a Koran red chili paste that is fermented and packed with flavor. While different than Bulgogi, it will still make for some very delicious meatballs, when tossed into and onto them. You could also use Chinese Hoisin sauce as well.
