Korean Bulgogi Meatballs

Korean Bulgogi Meatballs bring the bold, savory-sweet flavors of classic Korean bulgogi into an easy, modern comfort dish. Traditionally, bulgogi features thinly sliced beef marinated in soy sauce, garlic, sugar, and sesame oil, then grilled or pan-seared. However, this meatball version transforms those familiar flavors into tender, juicy bites that are perfect for weeknight dinners, entertaining, or meal prep.

Because the beef is gently mixed with aromatics and umami-rich seasonings, each meatball stays moist while developing deep flavor. Meanwhile, a glossy honey-soy bulgogi glaze is brushed on and lightly caramelized, adding richness without heaviness. Additionally, the balance of salty, sweet, and savory makes Korean Bulgogi Meatballs incredibly versatile. Serve them over rice, tuck them into lettuce wraps, or enjoy them as an elegant appetizer.

Interestingly, bulgogi translates to “fire meat,” referencing its traditional grilling method. Although these meatballs are baked, they still capture that signature depth and warmth—just with a simpler, more approachable technique for home cooks.

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground beef (80/20 recommended)
1 large egg
½ cup panko breadcrumbs
¼ cup finely chopped green onions
2 Tbsp soy sauce
1½ Tbsp brown sugar
1 Tbsp sesame oil
2 tsp fresh garlic, minced
1 tsp fresh ginger, grated
½ tsp black pepper

Bulgogi Glaze:
¼ cup soy sauce
2 Tbsp brown sugar
1 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 tsp cornstarch
1 Tbsp water

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F. Meanwhile, line a baking sheet with parchment paper and set aside.

2. Mix the meatball base:
In a large bowl, gently combine ground beef, egg, panko, green onions, soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper until just mixed.

3. Shape the meatballs:
Using a scoop, form mixture into 1½-in meatballs. Then, arrange evenly on the prepared baking sheet.

4. Bake:
Bake for 14–16 minutes, or until cooked through and lightly golden.

5. Prepare the glaze:
While meatballs bake, whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, cornstarch, and water in a small saucepan. Simmer over medium heat, stirring constantly, until thick and glossy.

6. Glaze and finish:
Remove meatballs from oven and brush generously with glaze. Return to oven for 3–4 minutes to lightly caramelize.

Helpful Tips to Perfect This Recipe

• Gentle mixing matters: Overmixing compacts the beef, so stir just until combined for tender Korean Bulgogi Meatballs.
• Honey-glaze control: Brush the glaze on—don’t pour—to achieve a lacquered finish without pooling.
• Serving versatility: Korean Bulgogi Meatballs work beautifully over rice, in lettuce wraps, or as a party appetizer.