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Korean BBQ Meatballs with Gochujang Glaze

Korean BBQ Meatballs with Gochujang Glaze Recipe

Olivia Brooks
These Korean BBQ Meatballs with Gochujang Glaze combine ground beef, ginger, soy sauce, and sesame oil in a sticky glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Korean
Servings 4
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Small bowl for glaze
  • Whisk
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons.
  • Small saucepan
  • Silicone brush or spoon for glazing
  • Tongs

Ingredients
  

For the Meatballs:

  • 1 pound 450g ground beef (80/20 for juiciness)
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 2 green onions finely sliced
  • ½ cup breadcrumbs
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper

For the Gochujang Glaze:

  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 2 tablespoons water to thin slightly

Optional Garnish:

  • Toasted sesame seeds
  • Extra sliced green onions

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Mix the Meatballs

  • In a large bowl, combine ground beef, garlic, ginger, green onions, breadcrumbs, egg, soy sauce, sesame oil, and black pepper. Mix gently with your hands until just combined. Do not overmix, or the meatballs can become dense.

Step 3: Shape

  • Roll the mixture into small, even balls, about 1 to 1½ inches wide. Place them evenly spaced on the prepared baking sheet.

Step 4: Bake

  • Bake for 18–22 minutes, or until fully cooked and lightly browned on the outside.

Step 5: Make the Glaze

  • While the meatballs bake, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and water in a small saucepan. Simmer over low heat for 3–4 minutes until slightly thickened and glossy.

Step 6: Glaze the Meatballs

  • Once the meatballs are done, transfer them to a bowl. Pour the warm glaze over and gently toss until evenly coated.

Step 7: Garnish and Serve

  • Sprinkle with sesame seeds and extra green onions. Serve immediately while warm and sticky.
Keyword Korean BBQ Meatballs with Gochujang Glaze