Name: Sticky Korean BBQ Meatballs with Gochujang Glaze: A Sweet–Savory Crowd-Pleaser
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean Fusion
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)

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)

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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