Recipe of Super Quick Homemade Korean Bulgogi-Style Wagyu Beef Meatballs

Korean Bulgogi-Style Wagyu Beef Meatballs. 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. Line a baking sheet with parchment paper. Korean Bulgogi-Style Wagyu Beef Meatballs recipe: These tasty Korean Bulgogi-style Wagyu beef meatballs are made with Asian pear, Gochujang Korean paste, soy sauce, ginger, garlic, bread crumbs, green onions, and sesame oil.

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,. These tasty Korean Bulgogi-style Wagyu beef meatballs are made with Asian pear, Gochujang Korean paste, soy sauce, ginger, garlic, bread crumbs, green onions, and sesame oil. Served over jasmine rice, these tender meatballs are sweet and savory!

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, korean bulgogi-style wagyu beef meatballs. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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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. Line a baking sheet with parchment paper. Korean Bulgogi-Style Wagyu Beef Meatballs recipe: These tasty Korean Bulgogi-style Wagyu beef meatballs are made with Asian pear, Gochujang Korean paste, soy sauce, ginger, garlic, bread crumbs, green onions, and sesame oil.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook korean bulgogi-style wagyu beef meatballs using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Korean Bulgogi-Style Wagyu Beef Meatballs:

1. Get 1 LB of Double 8 Cattle Company Fullblood Wagyu Ground Beef.
2. Take 1 of Asian Pear (grated on a box grater).
3. Get 3 TBSP of Gochujang Korean Paste.
4. Make ready 3 TBSP of Soy Sauce.
5. Prepare 1 CUP of Panko Bread Crumbs.
6. Prepare 1 TBSP of Fresh Ginger (minced fine).
7. Make ready 2 TBSP of Garlic (minced).
8. Get 1 of Egg (beaten).
9. Prepare 1 TSP of Kosher Salt.
10. Get 2/3 CUP of Green Onions (minced).
11. Prepare 1 TBSP of Toasted Sesame Oil.
12. Make ready of Rice:.
13. Take 1 1/2 CUP of Jasmine Rice.
14. Prepare 3 CUP of Water.
15. Prepare 1 TSP of Kosher Salt.
16. Prepare of Garnish.
17. Prepare of Toasted Sesame Seeds.
18. Get 1/2 CUP of Green Onions (sliced on a bias cut).

Line a baking sheet with parchment paper. In a large bowl, add all of the ingredients listed under "Meatballs", and mix with your hands to combine. These tasty Korean Bulgogi-style Wagyu beef meatballs are made with Asian pear, Gochujang Korean paste, soy sauce, ginger, garlic, bread crumbs, green onions, and sesame oil. Served over jasmine rice, these tender meatballs are sweet and savory!

Instructions to make Korean Bulgogi-Style Wagyu Beef Meatballs:

1. 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..
2. 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..
3. 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..
4. 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!.

Try this recipe if you love meatballs as much as we do! Korean Beef Bulgogi Meatballs Meatballs Mix all the meatball ingredients until evenly distributed. Do the same with the rest of the meatball batter. In a pan, heat the cooking oil over medium heat. Fry the meatballs until nice and golden.

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