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Korean BBQ Meatballs with Gochujang Glaze

Delicious Korean-inspired meatballs featuring a perfect blend of ground beef seasoned with aromatic ginger, garlic, and gochujang, coated in a sticky, sweet-spicy glaze that delivers authentic Korean barbecue flavor in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 558
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 1/2 cup cracker crumbs or panko breadcrumbs
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • Sesame seeds for garnish
  • 1/4 cup gochujang for glaze
  • 3 tablespoons honey or brown sugar for glaze
  • 2 tablespoons soy sauce for glaze
  • 1 tablespoon rice vinegar for glaze
  • 1 tablespoon sesame oil for glaze
  • 2 cloves garlic minced (for glaze)
  • 1 teaspoon grated ginger for glaze

Method
 

  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. 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.

Nutrition

Calories: 558kcalCarbohydrates: 27gProtein: 23gFat: 39gSaturated Fat: 14gCholesterol: 97mgSodium: 2502mgFiber: 1g
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