Best 2 Korean Barbecue Style Meatballs Recipes
Indulge in a flavorful journey with Korean barbecue-style meatballs, a delightful fusion of Korean flavors and classic meatball comfort. These tender and juicy meatballs are marinated in a savory blend of soy sauce, garlic, ginger, and gochujang, then grilled to perfection. Get ready to tantalize your taste buds with three irresistible variations: classic Korean barbecue meatballs, spicy gochujang meatballs, and bulgogi-inspired meatballs. Each recipe offers a unique flavor profile, from the subtly sweet and smoky taste of the classic meatballs to the bold and spicy kick of the gochujang version. The bulgogi meatballs are a delightful combination of sweet and savory, with a hint of sesame and garlic. Whether you prefer a traditional or adventurous taste, these Korean barbecue-style meatballs are sure to satisfy your cravings.
Let's cook with our recipes!
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
SPICY KOREAN BBQ MEATBALLS
Add a little kick to the table with this recipe for Spicy Korean BBQ Meatballs. A variety of ingredients and great spicy flavors add depth to this take on Korean BBQ meatballs.
Provided by My Food and Family
Categories Home
Time 39m
Yield 10 servings, 3 topped cabbage leaves each
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients.
- Mix meat, stuffing mix, milk, egg and 1/4 cup of the garlic sauce mixture just until blended.
- Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining garlic sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
- Place meatballs in large bowl. Add garlic sauce mixture; toss to evenly coat meatballs with sauce.
- Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.8599 g, Sugar 0 g, Protein 9 g
Tips:
- Choose the right ground meat: A combination of ground beef and ground pork is a classic choice for Korean barbecue-style meatballs, as it provides a good balance of flavor and texture. You can also use all beef or all pork, depending on your preference.
- Use fresh, flavorful ingredients: The better the quality of your ingredients, the better your meatballs will be. Look for fresh, lean ground meat, and use a variety of fresh herbs and vegetables to add flavor and texture.
- Don't overmix the meatball mixture: Overmixing will make the meatballs tough. Mix the ingredients just until they are combined, then form them into balls.
- Cook the meatballs over medium heat: This will help to prevent them from burning on the outside and staying raw on the inside.
- Serve the meatballs with your favorite dipping sauce: Some popular options include soy sauce, gochujang sauce, or a simple vinegar-based sauce.
Conclusion:
Korean barbecue-style meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time and reheated. With a variety of dipping sauces to choose from, there's a flavor for everyone. So next time you're looking for a fun and flavorful dish to serve, give these Korean barbecue-style meatballs a try!
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