Bulgogi Meatball Tacos

Our grandson is always down for trying new food and particularly likes asian cuisine.  The bulgogi sauce used in this recipe gives these meatball tacos a unique umami flavor he loves.

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Are you familiar with bulgogi? It is pronounced bool-GOH-gee. The word bulgogi is derived from two Korean words; bul which means fire and gogi is the Korean term for meat. 

The sauce can be made spicy and hot, but the direct translation to bulgogi as fire meat, the fire refers to the cooking method, as it’s usually cooked over an open flame, or on a Korean Barbecue.

Korean restaurants make their own bulgogi sauce but it can also be purchased. This is the brand of bulgogi sauce I use. You can get it from Amazon but it is much less expensive at Whole Foods, if you have a store near you.

It is kind of hard to describe the taste of bulgogi. You might think of a slightly salty, mildly sweet and nutty savory flavor. It is very flavorful and delicious!

Traditional, Bulgogi is usually made with sirloin and other cuts of beef that are marinated. This version is quick and easy made with ground pork.

Here’s how to make bulgogi meatball Tacos

You can use lean ground beef but I like to use ground pork in this recipe.

Peel and grate 3 tablespoons of fresh ginger.

Chop 2-3 green onions and mince 2 large cloves of garlic.

In a medium bowl, combine the ginger, garlic, scallions, ground pork and 3 tablespoons of the bulgogi sauce.

Add the egg, panko, salt and pepper. Toss to combine.

Using a small cookie scoop or a spoon, shape the pork mixture into balls, 1 ½ to 2-inches in size (flatten slightly if desired).

Heat a non-stick pan over medium-high heat and add a drizzle of vegetable oil. Add the meatballs and cook 5 minutes turning to brown all sides.

Reduce temp to low and add the remaining bulgogi sauce to the pan. 

Cover with a lid and cook gently 5 minutes more or until meatballs are cooked through. 

How to serve bulgogi meatballs

You can simply serve the meatballs with jasmine or basmati rice garnished with shredded carrots, chopped green onion and toasted sesame seeds. Make a pot of green tea for a lovely meal. 

Lettuce wraps

Wash and dry some fresh Bibb or Boston lettuce leaves and create tasty lettuce wraps. 

Soft bulgogi meatball tacos

Make soft tacos by placing the meatballs on a bed of cooked rice and top with shredded carrots and chopped green onions. Sprinkle with toasted sesame seeds, if desired. It is all good!

 
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Bulgogi Meatball Tacos

inspired by Hello Fresh

Serves 6

PRINT RECIPE

INGREDIENTS

• 3 tablespoons fresh ginger, peeled and grated 
• 2-3 green onions, chopped
• 2 pounds ground pork 
• 2 1/4 cups panko breadcrumbs 
• 1 egg
• 2 large cloves garlic, finely chopped
• 1 1/2 cups bulgogi sauce, divided
• 1 tsp salt 
• ¼ tsp pepper
• Sesame seeds
• Vegetable oil for frying
• soft taco shells, Bibb or leaf lettuce
• Grated carrot, chopped scallions,toasted sesame seeds or other toppings to sprinkle over meatballs.

DIRECTIONS

In a medium bowl, combine the ginger, garlic, scallions, ground pork, panko, egg, salt and pepper and 3 tablespoons of the bulgogi sauce.

Shape mixture into balls, 1 ½ to 2-inches in size (flatten slightly if desired).

Heat a non-stick pan over medium-high heat and add a drizzle of vegetable oil. Add the meatballs and cook 5 minutes turning to brown all sides.

Reduce temp to low and add the remaining bulgogi sauce to the pan. Cover with a lid and cook gently 5 minutes more or until meatballs are cooked through.

Serve bulgogi meatballs in soft taco shells, wrapped in lettuce leaves on on a bed of rice.

RECIPE NOTE

Though I haven’t yet tried it, I think ground beef or ground chicken/turkey could be substituted for the ground pork.

More ground beef recipes you might like…

Stuffed Peppers

Baked Ham (and Ground Beef) Balls

Beef Nacho Casserole

Sweet and Sour Meatloaf

Sloppy Joes Sandwiches