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Sticky Gochujang-Glazed Korean BBQ Meatballs

Close-up of sticky, glazed korean bbq meatballs topped with sesame seeds and chopped green onions.
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Make these flavorful Korean BBQ Meatballs coated in a thick, sweet, and spicy gochujang glaze. They are perfect for a weeknight dinner or as a party appetizer.

Ingredients

Scale
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon soy sauce (for meatballs)
  • 1 tablespoon sesame oil (for meatballs)
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce (for glaze)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (for glaze)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground meat, panko breadcrumbs, milk, egg, minced garlic, grated ginger, salt, pepper, 1 tablespoon soy sauce, and 1 tablespoon sesame oil. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the meatballs for 15 to 18 minutes, or until they are cooked through and lightly browned.
  5. While the meatballs bake, prepare the sticky Asian glaze for meatballs. In a small saucepan, whisk together the gochujang, brown sugar, 2 tablespoons soy sauce, rice vinegar, and 1 teaspoon sesame oil.
  6. Heat the sauce mixture over medium heat, stirring until the sugar dissolves and the sauce begins to simmer.
  7. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce, stirring constantly until the glaze thickens to a glossy consistency. Remove from heat.
  8. Once the meatballs are done baking, transfer them to a large bowl. Pour the prepared glaze over the meatballs and gently toss until every meatball is evenly coated.
  9. Serve immediately garnished with sesame seeds and sliced green onions. These are great served over rice.

Notes

  • For a slow cooker Korean BBQ option, cook the meatballs on low for 3-4 hours after browning them lightly on the stovetop. Add the glaze in the last 30 minutes of cooking.
  • If you prefer an air fryer Korean meatballs method, cook the meatballs at 375°F (190°C) for 10-12 minutes, turning halfway, then toss in the glaze.
  • Adjust the amount of gochujang to control the spice level in your sweet and spicy appetizer meatballs.

Nutrition

Find it online: https://kitchenuser.net/korean-bbq-meatballs-recipe-easy-sticky-glaze/