Korean · Snack
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.
$
20 minsPrep
22 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
420Calories
38gProtein
18gFat
18gCarbs
8gSugar
1gFiber
720mgSodium
85mgChol
Goes well with
Cloudy Bay Sauvignon BlancCloudy Bay Sauvignon Blanc — A crisp, dr...
local
Sikhye Rice DrinkSikhye Rice Drink — A refreshing pairing...
international
Instructions
1
Prep
Combine 400g ground beef, 20g panko, egg white, 40g grated pear, 1 scallion, 2 garlic cloves, 1.5 tsp ginger, 1 tbsp soy sauce, 1.5 tsp sesame oil, salt, and pepper in a bowl. Mix gently by hand until just combined. Scoop and roll into 12 even meatballs (33g each). Line a small baking tray with parchment, brush lightly with olive oil, space meatballs on tray.
2
Bake
Preheat oven to 200°C (400°F). Bake meatballs 16 to 18 minutes until internal temperature reaches 71°C (160°F). While meatballs bake, simmer 1.5 tbsp soy sauce, 12g honey, 0.5 tbsp rice vinegar, 1.5 tsp sesame oil, 1 garlic clove, and 0.5 tsp ginger in a small pan for 2 to 3 minutes over medium heat.
3
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.
4
Finish
Portion 12 meatballs into 1 airtight container (6 meatballs per serving). Refrigerate up to 4 days or freeze up to 60 days. To reheat from fridge, warm at 180°C (350°F) for 5 minutes; from frozen, 10 to 12 minutes until heated through.
5
Plate
Arrange 6 warm meatballs on a serving plate with sliced cucumber, kimchi, or yogurt dip alongside for freshness and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) extra-lean ground beef
- 20g (0.7 oz) panko breadcrumbs
- 1 large egg white
- 40g (1.4 oz) Asian pear
- 2 scallions
- 3 garlic cloves
- 1 tbsp fresh ginger
- 36ml (2.5 tbsp) low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil
- 12g (0.4 oz) honey
- 0.5 tbsp rice vinegar
- 0.5 tsp cornstarch
- 1 tsp cold water
- 1 tbsp toasted sesame seeds