Korean Bulgogi-Style Wagyu Beef Meatballs
Korean Bulgogi-Style Wagyu Beef Meatballs

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, korean bulgogi-style wagyu beef meatballs. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Korean Bulgogi-Style Wagyu Beef Meatballs is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Korean Bulgogi-Style Wagyu Beef Meatballs is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this 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 cook that.

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

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