Description
These Korean beef bulgogi dumplings are a delightful experience with perfectly balanced flavors and a crispy exterior. Paired with a tangy dipping sauce, they create a satisfying dish that will keep you coming back for more.
Ingredients
Scale
- 1 pound (450 g) ground beef (preferably ribeye or chuck)
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 green onions (finely chopped)
- 1 medium carrot (grated)
- 1 cup cabbage (finely chopped)
- 1/2 teaspoon black pepper
- 30–40 dumpling wrappers (round, about 3 inches in diameter)
- Vegetable oil (for frying)
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes, adjust to taste)
- 1 teaspoon honey (or sugar)
- 1 clove garlic (minced)
- 1 green onion (finely chopped)
- 1 teaspoon sesame seeds (toasted, optional)
Instructions
- In a large bowl, combine 1 pound of ground beef, 3 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of sesame oil, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Mix well until all ingredients are fully incorporated.
- Fold in 3 finely chopped green onions, 1 grated carrot, and 1 cup of finely chopped cabbage. Stir until the vegetables are evenly distributed throughout the meat mixture.
- Lay out a dumpling wrapper on a clean surface. Place approximately 1 tablespoon of the beef mixture in the center. Moisten the edges of the wrapper with a little water using your fingertip, then fold it in half to create a half-moon shape. Pinch the edges to seal.
- In a large skillet, add enough vegetable oil to cover the bottom and heat over medium-high for about 2 minutes.
- Carefully add the dumplings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on one side until golden brown. Turn them over and add a splash of water (about 1/4 cup) to the pan, then cover immediately to steam them for an additional 3-4 minutes.
- Remove the lid and check if the dumplings are fully cooked; they should be golden brown on the bottom and the beef should be cooked through.
- While the dumplings are frying, mix together in a small bowl 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of gochugaru, 1 teaspoon of honey, 1 minced garlic clove, and 1 finely chopped green onion.
- Once the dumplings are done, transfer them to a plate lined with paper towels to absorb excess oil. Serve hot with the dipping sauce drizzled over or on the side.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 dumpling
- Calories: 150
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Don’t overload your dumplings; stick to about 1 tablespoon per wrapper for the best results. Use a non-stick skillet to help prevent sticking and ensure even frying. You can prepare and assemble the dumplings a day ahead and store them in the fridge.