Recipe: Perfect Korean Bulgogi-Style Wagyu Beef Meatballs

Cook, Eat and Repeat.

Korean Bulgogi-Style Wagyu Beef Meatballs.

Korean Bulgogi-Style Wagyu Beef Meatballs To cook Korean Bulgogi-Style Wagyu Beef Meatballs you need 18 ingredients and just 4 steps. Here is how you achieve that.

Ingredients

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

Korean Bulgogi-Style Wagyu Beef Meatballs method

  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!.