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
Scale
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.
