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Korean Bulgogi-Style Wagyu Beef Meatballs

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


  • 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
  • 1 1/2 CUP Jasmine Rice
  • 3 CUP Water
  • 1 TSP Kosher Salt
  • Toasted Sesame Seeds
  • 1/2 CUP Green Onions (sliced on a bias cut)


          • 1 1/2 Ounce Scoop
          • Box Grater
          • Large Bowl
          • Medium Pot
          • Baking Sheet with Parchment Paper

          FIRST STEP

          Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          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.


          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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