If you love bold, vibrant flavors that pack a punch, then this Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe is an absolute must-try. These meatballs are so juicy and tender, coated with a luscious, sticky gochujang glaze that perfectly balances sweet, spicy, and savory notes. Every bite bursts with the deep umami of soy sauce mingling with the subtle kick of ginger and garlic. Whether you’re feeding a crowd or craving a satisfying weeknight dinner, this recipe promises to become one of your favorites, delivering authentic Korean BBQ vibes right in your own kitchen.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list because each component plays a crucial role in creating these irresistible meatballs. You’ll see how simple pantry staples and fresh aromatics combine to make a dish packed with texture, flavor, and visual appeal.
- 1 lb Ground Beef: Provides rich flavor and moisture; swap with ground turkey for a leaner option.
- 1 lb Ground Pork: Adds tenderness and juiciness to balance the beef.
- 1 cup Panko Breadcrumbs: Lightly binds the meatballs without making them dense; regular breadcrumbs work in a pinch.
- 1 Large Egg: Acts as a binder to hold everything together; try a flax egg for a vegan twist.
- 3 cloves Garlic (minced): Infuses the meatballs with fresh, aromatic pungency.
- 1 tbsp Ginger (grated): Lends a subtle spicy zing that pairs beautifully with the gochujang glaze.
- 4 tbsp Soy Sauce: Brings out the meat’s umami and adds a salty depth, tamari can replace it to keep it gluten-free.
- 3 tbsp Gochujang Paste: The star of the glaze, delivering balanced heat and sweetness.
- 2 tbsp Brown Sugar: Adds natural sweetness that caramelizes into the sticky coating; honey works too.
- 1 tbsp Rice Vinegar: Brightens the glaze with its mild acidity.
- 1 tbsp Sesame Oil: Provides a toasty, nutty aroma that is signature to Korean dishes.
- 2 tbsp Green Onions (sliced): Freshens up the dish with a mild onion flavor; chives are a lovely substitute.
- 1 tbsp Toasted Sesame Seeds (optional): Adds crunch and garnishes the finished meatballs beautifully.
How to Make Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground beef and ground pork to get that perfect balance of flavor and moisture. Add the panko breadcrumbs, large egg, minced garlic, grated ginger, and soy sauce. Mix everything gently but thoroughly so that the ingredients are evenly incorporated, avoiding overworking the meat which can make the meatballs tough.
Step 2: Shape the Meatballs
Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Keeping the size consistent is key for even cooking. Place them on a baking sheet or large plate as you go.
Step 3: Cook the Meatballs
Heat a tablespoon of sesame oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides until they are cooked through, approximately 12-15 minutes, turning gently. Remove the cooked meatballs and set aside.
Step 4: Make the Gochujang Glaze
In the same pan, lower the heat to medium-low and whisk together the gochujang paste, brown sugar, rice vinegar, and remaining soy sauce. Let it simmer gently for 2-3 minutes until it thickens slightly into a luscious glaze.
Step 5: Glaze the Meatballs
Return the meatballs to the pan with the glaze. Toss them carefully to coat every meatball in the sticky, spicy-sweet sauce. Cook for an additional 2-3 minutes to allow the flavors to meld and the glaze to cling beautifully.
How to Serve Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Garnishes
Finish your dish with a sprinkle of sliced green onions and toasted sesame seeds. These garnishes add bright color contrast and a nutty crunch that complements the tender meatballs perfectly.
Side Dishes
These meatballs shine when paired with fluffy steamed rice or sticky jasmine rice that soaks up that glorious glaze. For a refreshing balance, serve alongside a crisp cucumber salad or quick kimchi. Roasted veggies like carrots or broccoli also offer a lovely earthy complement.
Creative Ways to Present
Try skewering the meatballs for a fun appetizer option or serve mini sliders with lettuce wraps and extra gochujang glaze on the side. You can also pile them over noodles and drizzle with a little extra sesame oil to turn them into a comforting bowl meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover meatballs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious second helping.
Freezing
These meatballs freeze exceptionally well. Arrange the cooked and glazed meatballs in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months without losing their texture or taste.
Reheating
Reheat gently in a skillet over low heat or in the microwave until warmed through. Adding a splash of water or extra glaze can help maintain their luscious stickiness when reheated.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Use tamari instead of soy sauce and swap the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. The flavors remain just as fantastic.
What can I use instead of ground beef and pork?
You can use ground turkey, chicken, or even a plant-based ground meat substitute if you prefer. Just keep the fat content similar to maintain juiciness.
Is gochujang paste very spicy?
Gochujang has a moderate heat level with sweetness and umami that balance it out. You can adjust the amount depending on your spice tolerance or look for a milder version.
Can I bake the meatballs instead of pan-frying?
Yes, baking at 400°F for 18-20 minutes works well. Just keep an eye on them to avoid drying out, and finish with the glaze in a skillet or under the broiler briefly for stickiness.
How do I store the glaze if I have leftovers?
Store any leftover glaze in a sealed container in the fridge for up to a week. Warm it gently before using it again as a dipping sauce or for glazing other dishes.
Final Thoughts
This Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe is truly a celebration of flavor and texture that anyone can enjoy making at home. Whether for a casual dinner or an impressive appetizer, these meatballs deliver that perfect sticky, spicy, and sweet combination that keeps everyone coming back for more. I encourage you to try this recipe soon; your taste buds are in for a real treat!
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Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 meatballs (serves 4)
- Category: Dinner
- Method: Frying
- Cuisine: Korean
Description
These Sticky Korean BBQ Meatballs with Gochujang Glaze are irresistibly juicy and packed with bold flavors. Combining ground beef and pork with a sweet and spicy gochujang sauce, these meatballs are perfect as an appetizer or a main dish. The glaze creates a sticky, flavorful coating that will leave you craving more.
Ingredients
Meatball Mixture
- 1 lb Ground Beef (can substitute with ground turkey)
- 1 lb Ground Pork (swap with another ground meat if preferred)
- 1 cup Panko Breadcrumbs (use regular breadcrumbs as an alternative)
- 1 Large Egg (a flax egg can be used for vegan option)
- 3 cloves Garlic (minced) (fresh garlic recommended)
- 1 tbsp Ginger (grated) (use paste if fresh is unavailable)
- 2 tbsp Green Onions (sliced) (chives are a good alternative)
Gochujang Glaze
- 4 tbsp Soy Sauce (opt for tamari for gluten-free version)
- 3 tbsp Gochujang Paste (choose medium-heat variety for balanced flavor)
- 2 tbsp Brown Sugar (honey is a substitution)
- 1 tbsp Rice Vinegar (white vinegar can work as a substitute)
- 1 tbsp Sesame Oil (can be replaced with olive oil)
- 1 tbsp Toasted Sesame Seeds (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, and sliced green onions. Mix gently until all ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Using your hands or a spoon, shape the mixture into 16 equal-sized meatballs (about 1.5 inches each) and set them aside on a plate or baking sheet.
- Cook the Meatballs: Heat a large non-stick skillet over medium heat and add a small amount of oil if needed. Place the meatballs in the skillet without overcrowding and cook for about 8-9 minutes, turning occasionally, until they are browned on all sides and cooked through.
- Prepare the Gochujang Glaze: While the meatballs are cooking, in a small bowl combine soy sauce, gochujang paste, brown sugar, rice vinegar, and sesame oil. Whisk until the sugar dissolves and the ingredients are well blended.
- Glaze the Meatballs: Once the meatballs are cooked, pour the glaze over them in the skillet. Toss or gently stir to coat all meatballs evenly with the sticky sauce. Cook for an additional 2-3 minutes, allowing the glaze to thicken and cling to the meatballs.
- Garnish and Serve: Transfer the glazed meatballs to a serving dish. Sprinkle toasted sesame seeds on top for added texture and flavor. Serve warm, ideally with steamed rice or as an appetizer with toothpicks.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure panko breadcrumbs are gluten-free or substitute with almond flour.
- To make this vegetarian or vegan, substitute the meat with plant-based ground meat alternatives and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).
- Adjust gochujang quantity according to your preferred spice level.
- These meatballs freeze well and can be reheated gently on the stovetop or in the oven.
- Serve with steamed rice, noodles, or as a party appetizer with dipping sauce.
