Recreating Our HelloFresh Favorite :: Beef Bulgogi Meatballs

This post is in no way sponsored by HelloFresh.

My family did HelloFresh for about a year before taking a break for the holidays at the end of last year. We’ve tried so many of their recipes and have several favorites. Our absolute favorite is the Beef Bulgogi Meatballs. Tbh, I’d never even heard of “bulgogi” before this recipe. Bulgogi is a Korean BBQ sauce.

Bulgogi is pretty essential for the recipe. Here is the one I found on Amazon. It is a giant container. You could make this recipe at least 4 times with the amount in the jar.

I am still grocery shopping with delivery for the most part, so I haven’t searched for Bulgogi locally. I know that it isn’t available at Target via Shipt.

So, I ordered Bulgogi online and created my version of HelloFresh’s recipe. I leave out a few ingredients or include only if I have them on hand.

I hope you enjoy it. Tag me on Instagram if you make it.

HelloFresh Inspired Beef Bulgogi Meatballs


  • 2 lbs ground beef (90% lean is what I use)
  • 2 cloves garlic
  • 1 bunch of green onions sliced and separated white and green
  • 4 tablespoons of Bulgogi marinade
  • 1 cup of Panko
  • salt and pepper
  • 1 bag of carrots
  • Cooked rice (we use Jasmine)
  • Grated fresh ginger or a sprinkle of dry ginger


Preheat oven to 400.

Combine the meat, garlic, green onion whites, 2 tablespoons of Bulgogi marinade, panko, a quick grate of ginger or a couple of shakes of dry ginger, and salt and pepper.

Make meatballs using about a tablespoon of mixture and place on a parchment-lined baking sheet. You may need more than one baking sheet but they can be placed pretty close together — like a finger width apart. Follow me for technical cooking advice…

Clean and cut carrots. My people prefer the carrot cut into fourths and cut in half. Place carrots on a separate baking sheet and toss in olive oil and salt and pepper.

Bake everything for about an hour or until the meatballs are cooked through with browning and the carrots are to your liking. While warm, put the meatballs into a bowl and toss with 2 remaining tablespoons of the Bulgogi.

Plate 1/3 cup rice topped with 4 meatballs and some carrots. Top with green tops of green onions.

Optional sauce — half a cup of Mayo + tablespoon or sriracha! Drizzle on top of everything!

This makes at least 7 servings for our family.



Rebecca Autin
Rebecca is an attorney by day and a toddler wrangler by night. She is a product of divorced parents and grew up in both Thibodaux and Franklin, Louisiana. Rebecca attended Loyola University of New Orleans and Southern University Law Center. Rebecca married her high school bestie in 2012. Quinton and Rebecca went through months of infertility before giving birth to Maxwell Lincoln in 2015. In 2016, they were surprised by a baby boy due in June 2017. But, in February 2017, they suffered with incompetent cervix and delivered sweet Theodore Paul too soon. In October 2018, after an incredibly difficult pregnancy, a cerclage, and a whole bunch of bedrest, Fitzgerald Joseph was born -- a happy, healthy, and perfect rainbow. If you can't find Rebecca, you can summon her with pot of freshly brewed coffee or look for her in Target or behind the kitchen island where she is hiding from her kids with a very generous pour of red.



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