Sticky Korean BBQ Meatballs with Gochujang Glaze
These Sticky Korean BBQ Meatballs with Gochujang Glaze are tender, juicy, and coated in a glossy, sweet-spicy sauce that packs umami punch. Perfect as a party appetizer, quick dinner, or satisfying snack, they combine the deep richness of soy sauce, the subtle heat of gochujang, and the nutty aroma of sesame oil. Balanced with a touch of brown sugar and rice vinegar, this easy recipe offers bold flavor in every bite — a true crowd-pleaser for weeknights and special occasions alike.
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.
Notes
For spicier meatballs, use extra-hot gochujang. Make ahead by freezing cooked meatballs (without glaze) for up to 1 month.
Nutrition
Calories: 210kcalCarbohydrates: 8gProtein: 15gFat: 13gSaturated Fat: 5gCholesterol: 55mgSodium: 420mgSugar: 5gVitamin A: 2IUVitamin C: 3mgCalcium: 2mgIron: 10mg
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