Julia Walton
These Sticky Korean BBQ Meatballs with Gochujang Glaze are sweet, savory, and just the right amount of spicy. Imagine tender, juicy meatballs cloaked in a sticky glaze that clings to every bite, with the deep umami of soy sauce, the kick of gochujang, and a whisper of sesame. They are the perfect party appetizer, easy weeknight dinner, or indulgent snack when you want bold flavor without fuss.
The glaze is what makes these meatballs irresistible — a glossy, rich coating that caramelizes slightly under heat, locking in flavor and giving you that satisfying sticky finish. Paired with fresh scallions and a sprinkle of sesame seeds, they’re as beautiful on the plate as they are on your taste buds.
What Kind of Gochujang Should I Use?
For this recipe, go for a medium-heat gochujang paste. It delivers a balanced heat that’s approachable but still lively. Look for a quality brand that lists chili, glutinous rice, and fermented soybeans as its main ingredients. The depth and complexity of the paste will define your glaze, so don’t skimp here.
Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze
- Ground meat – A mix of beef and pork gives a rich, tender bite.
- Panko breadcrumbs – Light, airy crumbs keep the meatballs from getting dense.
- Egg – Acts as a binder, helping the meatballs hold their shape.
- Garlic & ginger – Fresh aromatics that add warmth and brightness.
- Soy sauce – For that essential savory umami note.
- Gochujang – The star ingredient, providing heat, tang, and depth.
- Brown sugar – Balances the spice with sweetness.
- Rice vinegar – Cuts through richness with a tangy edge.
- Sesame oil – Brings nutty aroma and flavor.
- Green onions & sesame seeds – Fresh garnish to finish the dish with color and crunch.
How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze
Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground beef and pork with panko breadcrumbs, beaten egg, minced garlic, grated ginger, soy sauce, and a drizzle of sesame oil. Mix gently with your hands until just combined — overmixing can make the meatballs tough.
Step 2: Shape the Meatballs
Scoop and roll the mixture into bite-sized balls, about 1 to 1 1/2 inches in diameter. Place them on a parchment-lined baking sheet to keep them from sticking.
Step 3: Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the meatballs for 15–18 minutes, or until cooked through and lightly browned on the outside.
Step 4: Make the Gochujang Glaze
While the meatballs bake, whisk together gochujang paste, soy sauce, brown sugar, rice vinegar, minced garlic, and a splash of water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the glaze thickens slightly.
Step 5: Coat the Meatballs
Transfer baked meatballs to a large skillet or wok over low heat. Pour the glaze over the top and toss gently until each meatball is evenly coated and glossy.
Step 6: Garnish and Serve
Sprinkle with sliced green onions and toasted sesame seeds before serving. Enjoy hot, straight from the skillet for the ultimate sticky, savory experience.
Serving and Storing Sticky Korean BBQ Meatballs with Gochujang Glaze
These meatballs are best served hot and fresh, with the glaze still sticky and aromatic. Arrange them on a platter with toothpicks for easy sharing at parties, or serve them over steamed rice or noodles for a satisfying meal. If making ahead, store cooked meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in the oven and warm the glaze on the stovetop before tossing them together.
What to Serve With Sticky Korean BBQ Meatballs with Gochujang Glaze
Steamed Jasmine Rice
A fluffy, neutral base to soak up all that delicious glaze.
Garlic Stir-Fried Green Beans
The crisp-tender texture and garlicky punch make a great contrast to the rich meatballs.
Kimchi
For a tangy, fermented bite that brightens the flavors.
Cucumber Salad
A refreshing, crunchy side that balances the heat.
Ramen Noodle Stir-Fry
A hearty, saucy partner for the meatballs.
Pickled Radishes
Adds a zesty, colorful crunch.
Roasted Sweet Potatoes
Their caramelized sweetness complements the glaze beautifully.
Sesame Asian Slaw
Crunchy, tangy, and light — perfect for cutting through richness.
Want More Meatball Ideas with a Twist?
If you love these Sticky Korean BBQ Meatballs with Gochujang Glaze, you’ll enjoy these other flavorful creations from SavorQueen:
- Greek Chicken Meatballs with Lemon Orzo for a Mediterranean spin.
- Amish Country Poor Man’s Hamburger Steaks for down-home comfort.
- Ground Turkey and Sweet Potato Skillet Delight for a healthier, hearty option.
- BBQ Chipotle Ranch Chicken White Cheddar Mac if you’re in the mood for creamy and smoky flavors.
- Baked Teriyaki Chicken Thighs for a sweet-savory Japanese-inspired dish.
Save This Pin For Later
Save this irresistible meatball recipe to your favorite Pinterest board so you can easily find it when the craving hits again.
Tried it with a twist? Maybe a dash of extra sesame oil, or a sprinkle of crushed peanuts? I’d love to hear how yours turned out — drop your tips or questions in the comments.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Sticky Korean BBQ Meatballs with Gochujang Glaze
Equipment
- baking sheet
- Mixing bowl
- Saucepan
Ingredients
Ingredients
- 500 g ground beef
- 500 g ground pork
- 1 cup panko breadcrumbs
- 1 large egg
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce divided
- 2 tablespoons gochujang paste
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons green onions sliced
- 1 tablespoon sesame seeds toasted
Instructions
- In a large bowl, combine ground beef, ground pork, panko breadcrumbs, egg, garlic, ginger, 1 tablespoon soy sauce, and sesame oil. Mix gently until just combined.
- Shape mixture into 1 to 1 1/2-inch balls and place on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 15–18 minutes until cooked through.
- In a saucepan, whisk together gochujang, remaining soy sauce, brown sugar, rice vinegar, garlic, and 2–3 tablespoons water. Simmer until slightly thickened.
- Toss baked meatballs in the glaze until evenly coated.
- Garnish with green onions and sesame seeds before serving.