Korean Bulgogi-Style Wagyu Beef Meatballs.

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In this dish, we will review exactly how to make a total Korean Bulgogi-Style Wagyu Beef Meatballs with pointers so that it feels yummy and also soft when you chew it. This snack will certainly be much more excellent when you take pleasure in while relaxing or consuming with your household. Korean Bulgogi-Style Wagyu Beef Meatballs is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Korean Bulgogi-Style Wagyu Beef Meatballs is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have korean bulgogi-style wagyu beef meatballs using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Korean Bulgogi-Style Wagyu Beef Meatballs:

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

Instructions 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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