Korean Bulgogi Style Wagyu Beef Meatballs Recipes

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

KOREAN BULGOGI-STYLE WAGYU BEEF MEATBALLS

Steps:

• PREPARING THE WAGYU BEEF MEATBALLS: In a large bowl, mix the Fullblood Wagyu ground beef, grated Asian pear, Gochujang Korean paste, soy sauce, Panko bread crumbs, minced ginger, minced garlic, beaten egg, kosher salt, minced green onions, and toasted sesame oil. Mix until well combined.Line a baking sheet with parchment paper. Using a 1 1/2 ounce scoop, scoop out the Wagyu beef mixture, and place each portion onto the parchment-lined baking sheet.Roll each portion of Wagyu beef mixture into a nice ball. Cover the meatballs (on the baking sheet), and place them in the freezer for one hour. NOTE: If well covered, the meatballs can be frozen for up to 2 months. After one hour, take the meatballs out of the freezer. Preheat your oven to 425°F.Place the parchment-lined baking sheet with the meatballs in the oven.Cook the Wagyu beef meatballs for 20-25 minutes until golden brown and cooked through. While the meatballs are cook-ing, prepare your rice.
• PREPARING THE JASMINE RICE: In a medium pot, bring the water and kosher salt up to a boil.Add in the Jasmine rice, and stir.Bring the water back to a boil, and then reduce the heat to low.Simmer on low for 15-20 minutes until all of the water has evaporated.Fluff the cooked rice with a fork. Keep the rice warm until ready to serve.
• FINAL STEPS: Take the meatballs out of the oven. Divide the Jasmine rice between bowls.Top the rice with the Korean Bulgogi-style Wagyu beef meatballs.Sprinkle toasted sesame seeds on the meatballs.Add some sliced green onions to each bowl as well.Serve, and enjoy!

BULGOGI (KOREAN BBQ RIB EYE) RECIPE BY TASTY

Steps:

• Pat the steak with paper towels to absorb any excess moisture. Transfer the steak to an airtight container.
• In a blender or food processor, combine the roughly chopped white onion, Asian pear, garlic, ginger, ½ cup brown sugar, soy sauce, sesame oil, and black pepper and blend until smooth.
• Pour the marinade over the beef. Add the thinly sliced white onion and roughly chopped green onions and mix well to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.
• Heat 1 teaspoon vegetable oil in a Korean barbecue griddle or medium nonstick skillet over medium-high heat. Working in batches to avoid overcrowding the pan, add the bulgogi and cook for about 3 minutes, or until browned. Flip and cook for another 1-2 minutes, until browned on the other side.
• Transfer the bulgogi to a plate and top with the chopped green onion and toasted sesame seeds. Serve with rice.
• Enjoy!

BULGOGI MEATBALLS

Steps:

• Whisk soy sauce, Asian pear, brown sugar, green onions, sesame oil, garlic, fish sauce, and pepper together in a large bowl. Add beef, pork, bread crumbs, and egg; mix until just combined. Do not over mix. Cover and refrigerate for 30 minutes, or up to 2 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
• Bake in the preheated oven until golden and cooked through but still tender, 18 to 20 minutes. Turn baking sheets halfway through cooking time. Garnish with toasted sesame seeds.