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Korean Bulgogi-Style Wagyu Beef Meatballs
Prep Time: 90 Minutes
Cook Time: 30 Minutes
Servings: 30 Meatballs
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
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.
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.
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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