Sticky Korean BBQ Meatballs with Gochujang Glaze
Isabella Kim
Korean BBQ Meatballs
Juicy beef meatballs tossed in a sweet, spicy, and savory Korean BBQ glaze. Perfect for dinner or parties.
Nutrition (per serving)
There's something absolutely addictive about the combination of sweet, salty, and spicy in Korean cuisine, and these meatballs bring all those elements together in one bite-sized package. They are incredibly juicy on the inside, while the outside gets coated in a thick, mahogany-colored glaze that sparkles with sesame seeds and fresh scallions. It is the kind of dish that has everyone reaching for seconds before they've even finished their first serving.
Whether you're looking for a standout appetizer to wow your friends at a party or a quick 30-minute dinner to serve over a steaming bowl of jasmine rice, these Korean BBQ meatballs are a total game-changer. The secret lies in the gochujang, a fermented chili paste that provides a deep, complex heat that you just can't get from standard hot sauces. Once you try this glaze, you'll want to put it on everything!
Ingredients
- Ground beef (80/20 blend):1 lb
- Panko breadcrumbs:½ cup
- Large egg:1 piece
- Green onions, finely minced:2 pieces
- Soy sauce:1 tbsp
- Toasted sesame oil:1 tsp
- Fresh ginger, grated:1 tsp
- Garlic, minced:2 cloves
- Gochujang (Korean chili paste):¼ cup
- Brown sugar:2 tbsp
- Rice vinegar:1 tbsp
- Toasted sesame seeds (for garnish):1 tsp
Instructions
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Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
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In a large mixing bowl, combine the ground beef, panko, egg, minced green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, ginger, and garlic.
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Using your hands, gently mix the ingredients until just combined. Be careful not to overwork the meat, which can make the meatballs tough.
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Roll the mixture into 1-inch balls, roughly the size of a golf ball, and place them on the prepared baking sheet. You should get about 20-24 meatballs.
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Bake for 15-18 minutes, or until the meatballs are cooked through and have a nice golden-brown exterior.
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While the meatballs are baking, prepare the sauce by whisking the gochujang, brown sugar, rice vinegar, and an extra splash of soy sauce in a small saucepan over medium heat.
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Simmer the sauce for 3-5 minutes until it becomes thick, glossy, and bubbly.
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Transfer the cooked meatballs into a large bowl, pour the warm glaze over them, and toss gently until every meatball is perfectly coated.
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Serve immediately topped with toasted sesame seeds and extra sliced green onions.
Tips & Notes
- If you can't find gochujang at your local grocery store, look for it in the Asian aisle or at an international market—it's the key to the authentic flavor.
- Wet your hands slightly with water before rolling the meatballs to prevent the meat from sticking to your palms.
- For an extra crispy exterior, you can broil the meatballs for the last 2 minutes of cooking time.
- Serve these over cauliflower rice or with pickled cucumbers for a lighter, low-carb meal option.
