Serves a Crowd

Korean Bulgogi-Style Wagyu Beef Meatballs

January 29, 2021
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Photo by Double8Cattle
  • Prep time 1 hour 30 minutes
  • Cook time 30 minutes
  • makes 30 Meatballs
Author Notes

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! Try this recipe if you love meatballs as much as we do! —Double8Cattle

Ingredients
  • 1 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 Asian Pear (grated on a box grater)
  • 3 tablespoons Gochujang Korean Paste
  • 3 tablespoons Soy Sauce
  • 1 cup Panko Bread Crumbs
  • 1 tablespoon Fresh Ginger (minced fine)
  • 2 tablespoons Garlic (minced)
  • 1 Egg (beaten)
  • 1 teaspoon Kosher Salt
  • 2/3 cup Green Onions (minced)
  • 1 tablespoon Toasted Sesame Oil
  • 1 1/2 cups Jasmine Rice
  • 3 cups Water
  • 1 teaspoon Kosher Salt
  • Toasted Sesame Seeds
  • 1/2 cup Green Onions (sliced on a bias cut)
In This Recipe
Directions
  1. Tools - 1 1/2 Ounce Scoop, Box Grater, Large Bowl, Medium Pot, Baking Sheet with Parchment Paper
  2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. 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. While the meatballs are cooking, prepare your rice.
  4. 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.
  5. 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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