Step-by-Step Guide to Make Super Quick Homemade Korean Bulgogi-Style Wagyu Beef Meatballs
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Easiest Way to Make Homemade Korean Bulgogi-Style Wagyu Beef Meatballs. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Korean Bulgogi-Style Wagyu Beef Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Bulgogi-Style Wagyu Beef Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Bulgogi-Style Wagyu Beef Meatballs is 30 meatballs. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Korean Bulgogi-Style Wagyu Beef Meatballs estimated approx 30 minutes.
To get started with this recipe, we have to 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 that.
Ingredients and spices that need to be Make ready to make Korean Bulgogi-Style Wagyu Beef Meatballs:
- 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1 Asian Pear (grated on a box grater)
- 3 TBSP Gochujang Korean Paste
- 3 TBSP Soy Sauce
- 1 CUP Panko Bread Crumbs
- 1 TBSP Fresh Ginger (minced fine)
- 2 TBSP Garlic (minced)
- 1 Egg (beaten)
- 1 TSP Kosher Salt
- 2/3 CUP Green Onions (minced)
- 1 TBSP Toasted Sesame Oil
- Rice:
- 1 1/2 CUP Jasmine Rice
- 3 CUP Water
- 1 TSP Kosher Salt
- Garnish
- Toasted Sesame Seeds
- 1/2 CUP Green Onions (sliced on a bias cut)
Steps to make 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. 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.
- 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!
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