Spicy Korean BBQ Meatballs: A Flavor-Packed Gochujang Glaze Recipe

Irresistible Spicy Korean BBQ Meatballs with Gochujang Glaze

Transform your dinner routine with these mouthwatering Korean BBQ meatballs that blend savory ground beef with the perfect balance of sweet, spicy, and umami flavors. Inspired by traditional Korean barbecue, these tender meatballs are glazed in a sticky gochujang sauce that will have your family requesting them again and again!

Why You’ll Love These Korean BBQ Meatballs

There’s something magical about the combination of sweet, savory, and spicy flavors in Korean cuisine. These meatballs capture that essence perfectly while being:

• Packed with flavor – The gochujang delivers authentic Korean barbecue taste
• Easy to prepare – Simple ingredients and straightforward preparation
• Versatile – Great as an appetizer, main dish, or in sandwiches
• Make-ahead friendly – Perfect for meal prep or entertaining

What is Gochujang?

Gochujang is a fermented Korean chili paste that adds a complex, sweet-spicy flavor to dishes. It’s a fundamental ingredient in Korean cooking, bringing depth, color, and that distinctive Korean barbecue flavor profile. Look for it in the international section of your supermarket or at Asian grocery stores.

Ingredients for Perfect Korean BBQ Meatballs

• 2 pounds ground beef (preferably 80/20 for juicier meatballs)
• 3 tablespoons gochujang (Korean chili paste)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon freshly grated ginger
• 4 cloves garlic, minced
• 4 green onions, finely chopped (reserve some for garnish)
• 1/2 cup cracker crumbs or panko breadcrumbs
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar
• Sesame seeds for garnish

For the Gochujang Glaze:

• 1/4 cup gochujang
• 3 tablespoons honey or brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

How to Make Korean BBQ Meatballs

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. In a large mixing bowl, place the ground beef and spread the gochujang evenly over the surface of the meat. This technique helps distribute the flavors without overworking the meat.
3. Season evenly with kosher salt, pepper, and soy sauce, again spreading the seasonings over the meat’s surface.
4. Add the freshly grated ginger and minced garlic, distributing them evenly over the meat.
5. Sprinkle the green onions and cracker crumbs over the mixture. Gently mix everything together using a fork until just combined. Pro tip: Do not overmix, as this can make your meatballs tough.
6. With slightly damp hands, form the mixture into golf ball-sized meatballs (about 2 tablespoons each) and place them on the prepared baking sheet.
7. Bake for 18-20 minutes until cooked through and slightly browned on the outside.
8. While the meatballs are baking, prepare the glaze. In a small saucepan, combine all glaze ingredients and simmer over medium-low heat for 5-7 minutes until slightly thickened.
9. When the meatballs are done, brush them generously with the glaze or toss them in the glaze to coat completely.
10. Return the glazed meatballs to the oven for an additional 5 minutes to set the glaze.
11. Serve hot, garnished with sliced green onions and sesame seeds.

Serving Suggestions for Korean BBQ Meatballs

These versatile meatballs can be enjoyed in multiple ways:

• Traditional dinner: Serve with steamed rice and kimchi for an authentic Korean experience
• Party appetizer: Insert toothpicks and serve with extra glaze for dipping
• Korean-inspired bowl: Place over rice with pickled vegetables, kimchi, and a fried egg
• Sandwich filling: Stuff into slider buns with coleslaw for a fusion treat
• Lettuce wraps: Serve with butter lettuce leaves, rice, and condiments

Perfect Side Dishes

Complete your Korean BBQ meatball meal with these complementary sides:

• Kimchi (Korean fermented cabbage)
• Quick pickled cucumbers
• Steamed or fried rice
• Banchan (Korean side dishes)
• Stir-fried vegetables
• Korean-style coleslaw with sesame dressing

Make-Ahead and Storage Tips

These Korean BBQ meatballs are perfect for meal prep:

• Refrigeration: Store cooked meatballs in an airtight container for up to 4 days.
• Freezing: Freeze uncooked or cooked meatballs (without glaze) for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 350°F oven for 10 minutes or microwave until heated through.
• Make-ahead: Prepare the meatball mixture up to a day ahead and keep refrigerated until ready to form and bake.

Nutrition Information

Common Questions About Korean BBQ Meatballs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or pork all work well. If using leaner meats, you might want to add 1-2 tablespoons of oil to the mixture for moisture.

How spicy are these meatballs?

With the recommended amount of gochujang, they’re moderately spicy. Adjust the amount to suit your taste – less for milder meatballs, more for extra heat.

What can I substitute for gochujang?

While gochujang has a unique flavor, you can substitute with a mixture of miso paste and sriracha or chili garlic sauce with a little brown sugar. The flavor won’t be identical but will still be delicious.

Can I make these gluten-free?

Yes! Use gluten-free crackers or breadcrumbs and ensure your soy sauce and gochujang are gluten-free varieties.

Why These Korean BBQ Meatballs Are a Game-Changer

There’s nothing quite like biting into a perfectly seasoned, tender meatball coated in a sweet-spicy glaze that delivers waves of authentic Korean barbecue flavor. The combination of savory beef, aromatic ginger and garlic, and that distinctive gochujang punch creates an unforgettable taste experience that will transport you straight to the streets of Seoul. Whether you’re new to Korean cuisine or a longtime fan, these Korean BBQ meatballs are sure to become a regular in your recipe rotation!

Recipe adapted from AllRecipes.com