Bulgogi Meatballs Party Appetizer Recipe
Prep Time:
12 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 pound ground beef
  • 4 scallions, white and green parts separated and finely chopped
  • 1-inch knob ginger, grated
  • 2 cloves garlic, grated
  • 1 tablespoon gochujang
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1-inch knob ginger, grated
  • 3 cloves garlic, grated
  • 3 tablespoons soy sauce
  • ½ cup water, divided
  • ¼ cup brown sugar
  • 1 tablespoon gochujang
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon cornstarch
Directions
  1. Preheat the oven to 400 F.
  2. Combine the meatball ingredients in a large bowl.
  3. Using your hands, mix the ingredients until just combined.
  4. Scoop and form the mixture into 1-inch meatballs and place on a parchment-lined sheet tray.
  5. Bake the meatballs for 20 to 25 minutes, until cooked through.
  6. In the meantime, add the ginger, garlic, soy sauce, ¼ cup water, brown sugar, gochujang, vinegar, and vegetable oil to a skillet over medium heat.
  7. In a small bowl, whisk the cornstarch and remaining ¼ cup water together until dissolved.
  8. Stir the mixture in the skillet and bring to a simmer, then add the cornstarch slurry.
  9. Simmer until thick, about 5 to 10 minutes.
  10. Add the meatballs to the sauce and stir to coat.
  11. To serve, sprinkle with scallions and sesame seeds.