Why You’ll Love This Recipe
Sticky Korean BBQ Meatballs with Gochujang Glaze offer a bold, irresistible combination of sweet, spicy, and savory flavors that set them apart from traditional meatballs. This recipe is perfect for weeknight dinners, party appetizers, or meal-prep lunches. The glaze alone—thick, glossy, and deeply flavorful—coats each meatball beautifully, creating a dish that feels both familiar and exciting. I have experimented with different versions, and using almond milk in place of dairy milk worked surprisingly well for softening the breadcrumbs without altering the flavor. These meatballs deliver tender texture, balanced seasoning, and a satisfying level of heat from the gochujang. They also reheat beautifully, making them practical for busy households. Whether served over rice, tucked into lettuce cups, or offered as cocktail skewers, they make a dependable and universally appealing addition to your cooking rotation.
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Sticky Korean BBQ Meatballs with Gochujang Glaze: A Sweet–Savory Crowd-Pleaser
- Total Time: 30 mins
- Yield: 20–24 meatballs
- Diet: Halal
Description
Sticky Korean BBQ Meatballs with Gochujang Glaze are tender, juicy meatballs coated in a sweet, spicy, and savory Korean-inspired sauce. Packed with bold flavors from garlic, ginger, soy, and gochujang, these meatballs make a perfect appetizer, party dish, or weeknight dinner served over rice.
Ingredients
- 1 pound ground beef (or half beef, half pork)
- 1/3 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for browning)
- For the Gochujang Glaze:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup water
- 1 teaspoon cornstarch (optional, for thicker glaze)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- In a bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined.
- Form into 20–24 small meatballs and place on the prepared baking sheet.
- Bake for 12–15 minutes or until cooked through.
- Meanwhile, make the glaze: In a saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and water. Bring to a simmer.
- If a thicker glaze is desired, mix cornstarch with 1 tablespoon water and stir into the glaze. Simmer until thickened.
- Once meatballs are done, transfer them to a skillet or bowl and pour the glaze over. Toss gently until coated.
- Garnish with sesame seeds and sliced green onions. Serve warm.
Notes
- Serve over jasmine rice, noodles, or in lettuce wraps.
- Adjust spice level by increasing or decreasing gochujang.
- Great for meal prep — sauce and meatballs can be made ahead.
- Use ground chicken or turkey for a lighter version.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course / Appetizer
- Method: Baked and Simmered
- Cuisine: Korean Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Meat
Whether you choose ground beef, ground pork, or a mixture of both, the meat forms the base of these tender, flavorful meatballs. Pork adds richness, while beef keeps the texture hearty.
Breadcrumbs
Soft breadcrumbs help bind the meat mixture and keep each meatball moist. Soaking them in a small amount of milk or almond milk produces an especially tender texture.
Egg
The egg acts as a binder, ensuring the meatballs hold their shape during cooking.
Garlic
Fresh garlic adds aromatic depth and pairs naturally with Korean-inspired flavors.
Green Onion
Chopped green onion offers freshness and subtle bite that brightens the meat mixture.
Ginger
Grated ginger brings warmth and complements the sweetness of the glaze.
Soy Sauce
A touch of soy sauce seasons the meatballs and adds savory umami.
Gochujang
This Korean gochujang paste forms the heart of the glaze, delivering heat, sweetness, and rich complexity.
Brown Sugar
A bit of brown sugar balances the spice and helps the glaze caramelize beautifully.
Rice Vinegar
Rice vinegar introduces acidity that keeps the glaze from feeling too heavy.
Sesame Oil
A drizzle of sesame oil provides nuttiness and authentic Korean character.
Garlic Powder
A small amount of garlic powder in the glaze intensifies the savory notes.
Directions
Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the ground meat, soaked breadcrumbs, egg, minced garlic, green onion, ginger, soy sauce, salt, and pepper. Mix gently with your hands until the ingredients are evenly distributed. Avoid overworking the mixture to maintain a tender texture. Shape the mixture into evenly sized meatballs and place them on a parchment-lined baking sheet.
Bake the meatballs for about 15–18 minutes, or until they are fully cooked and lightly browned. While they bake, prepare the glaze. In a small saucepan, combine the gochujang, brown sugar, rice vinegar, garlic powder, soy sauce, and sesame oil. Heat over medium, whisking until the mixture becomes smooth and glossy. Allow it to simmer gently for a few minutes until slightly thickened.
Once the meatballs are done, transfer them to a large bowl. Pour the warm glaze over the top and toss until every meatball is coated richly. Serve immediately over steamed rice, noodles, or alongside fresh vegetables. If the glaze thickens too much while resting, simply warm it for a few seconds before tossing again.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 4 servings. Preparation requires about 15 minutes, with 15–18 minutes of baking time and an additional 5 minutes to prepare the glaze.
Storage/reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven at 350°F (175°C) until warmed through. Avoid microwaving for too long, as it can toughen the meatballs. The glaze may thicken, so add a splash of water or broth when reheating.
Variations and Customizations
Chicken or Turkey Version
Swap the meat for ground chicken or ground turkey for a lighter take.
Extra-Spicy Glaze
Add red pepper flakes or a spoonful of chili crisp to amplify heat.
Sweetened Glaze
Increase the brown sugar or add honey for a more pronounced sweetness.
Mild Version
Use less gochujang and increase soy sauce to soften the spice level.
Sesame-Crusted Meatballs
Roll the shaped meatballs in sesame seeds before baking for added crunch.
Gluten-Free Option
Use gluten-free breadcrumbs and tamari instead of soy sauce.
Vegetable-Boosted Meatballs
Add finely grated carrot or zucchini to the meat mixture for extra moisture and nutrition.
Air-Fried Meatballs
Cook the meatballs in an air fryer at 380°F (193°C) for about 12 minutes.
Sticky Pineapple Glaze
Replace part of the brown sugar with pineapple juice for a tropical twist.
Lettuce Cup Style
Serve the meatballs in crisp lettuce leaves with pickled vegetables for a lighter meal.
FAQs
Can I pan-fry the meatballs instead of baking them?
Yes, pan-frying adds more browning, but watch closely to prevent burning.
Is gochujang very spicy?
It has moderate heat balanced by sweetness, making it widely approachable.
Can I freeze the meatballs?
Yes, freeze them after cooking; freeze the glaze separately for best texture.
What can I substitute for rice vinegar?
Apple cider vinegar works in a pinch, though the flavor will be slightly different.
Can I make the glaze ahead of time?
Yes, refrigerate it for up to 3 days and warm before using.
How do I keep the meatballs tender?
Avoid overmixing and ensure the breadcrumbs are moistened.
Do I need fresh ginger?
Fresh is best, but ground ginger can be used sparingly.
Can I double the recipe?
Absolutely—simply use two baking sheets and rotate them halfway through baking.
Will almond milk work for soaking breadcrumbs?
Yes, I have used almond milk successfully, and the texture remained soft.
Can I serve these without rice?
Yes, they pair well with noodles, roasted vegetables, or in sliders.
Conclusion
Sticky Korean BBQ Meatballs with Gochujang Glaze deliver a perfect fusion of sweet, spicy, and savory elements, creating an unforgettable dish that works for nearly any occasion. Their versatility, ease of preparation, and bold flavor profile make them a reliable favorite whenever you need something impressive yet uncomplicated. Whether served as a main dish or appetizer, these meatballs offer consistent satisfaction and endless opportunities for customization.
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