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Bulgogi Mini Balls

Photo: Korea Ministry of Food and Drug Safety

South Korea

Bulgogi Mini Balls

불고기미니볼

Side dish · Fried

Side dishesCourse
346kcal · per serving
Not spicySpice
No pork
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Recipe

Bulgogi Mini Balls

Not spicyNo porkContains: egg, gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • ground beef다진소고기
    40 g
  • minced onion다진양파
    15 g
  • egg계란
    60 g
  • flour밀가루
    15 g
  • cooking oil식용유
    200 g
  • kabocha squash (danhobak)단호박
    25 g
  • potato감자
    25 g
  • rosemary로즈마리
    1 g
  • Seasoning sauce: sesame oil양념장 : 참기름
    5 g
  • seasoned soy sauce (matganjang)맛간장
    15 g
  • ginger syrup (saenggang-cheong)생강청
    15 g
  • white pepper흰후추
    1 g
  • minced garlic다진마늘
    1 g
  • toasted sesame seeds통깨
    1 g
  • Sauce: strawberry jam소스 : 딸기잼
    30 g
  • omija syrup (five-flavor berry syrup)오미자청
    15 g
  • water물
    30 g

Nutrition per serving

346kcal
32.9gCarbs
15gProtein
17.2gFat
120.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Cut the kabocha squash and potato into thin strips and deep-fry until crisp.
  2. Mix the minced onion into the bulgogi beef and toss with the seasoning sauce.
  3. Shape the seasoned bulgogi into balls, coat in flour, egg, and breadcrumbs in that order, and deep-fry in oil.
  4. Make the sauce.
  5. Deep-fry the fried beef balls in oil once more.
  6. Put the mashed potatoes, bulgogi balls, and fried vegetables on a plate, and finish with the sauce and basil.
💡 TipStrawberry jam and omija syrup give a sweet and tangy taste, and the nuttiness of the fried food and the sweet-and-sour sauce make up for saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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