If you’re craving a dish that packs flavor, texture, and that unforgettable sticky-sweet kick, then you are absolutely going to love this Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe. This recipe brings together the perfect harmony of tender meatballs and a spicy, tangy glaze that clings beautifully to every bite. It’s a dish that feels both comforting and exciting, perfect for sharing at gatherings or treating yourself to a deliciously bold meal any night of the week.
Ingredients You’ll Need
Every ingredient in this Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe plays an essential role in creating the perfect blend of flavors and textures. From the savory ground meats to the punchy glaze components, each item contributes to the final magic on your plate.
- Ground beef and pork: Combining these two gives the meatballs a wonderful juicy texture and rich flavor.
- Panko breadcrumbs: Light and airy, panko helps bind the meatballs without making them dense.
- Garlic and fresh ginger: These aromatics bring a fresh, zesty underpinning to the meat mixture.
- Soy sauce: Adds a salty depth and umami punch both in the meatballs and the glaze.
- Green onions: Provide a mild sharpness and a fresh pop of color inside the meatballs and as garnish.
- Egg: Acts as a natural binder, keeping the meatballs tender and together.
- Sesame oil: Just a small amount imparts a nutty fragrance essential to Korean cooking.
- Gochujang: This fermented chili paste gives the glaze its signature spicy and slightly sweet boldness.
- Honey: Balances the heat with its luscious sweetness, making the glaze irresistibly sticky.
- Rice vinegar: Adds a bright acidity that keeps the glaze from feeling too heavy.
- Toasted sesame seeds: Sprinkled on top, they provide a crunchy texture and earthy finish.
How to Make Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef and pork with panko breadcrumbs, minced garlic, grated fresh ginger, soy sauce, finely chopped green onions, egg, and a splash of sesame oil in a large bowl. Use your hands or a spoon to mix gently until everything is just combined—overmixing can make meatballs tough, so be careful!
Step 2: Shape and Bake the Meatballs
Form the mixture into uniform 1.5-inch meatballs for even cooking. Place them on a parchment-lined baking sheet arranged nicely without touching one another. Bake in a 400°F (200°C) oven for 18 to 20 minutes until they are cooked through and beautifully browned.
Step 3: Make the Gochujang Glaze
While the meatballs bake, whisk together gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Bring it to a gentle simmer over medium heat and let it cook until thick and glossy, about 3 to 5 minutes. This glaze is the soul of the dish—sticky, tangy, and richly flavored.
Step 4: Glaze and Broil for Finish
Once the meatballs are baked, brush the glaze generously over each one. Arrange the glazed meatballs under the broiler for 2 to 3 minutes until the glaze caramelizes and becomes irresistibly sticky and slightly charred. Keep a close eye on them to prevent burning!
Step 5: Garnish and Serve
Finish by sprinkling toasted sesame seeds and thinly sliced green onions over the top. This final touch adds crunch, color, and that unmistakable Korean flair, making the meatballs look as amazing as they taste.
How to Serve Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Garnishes
Simple garnishes like toasted sesame seeds and sliced green onions elevate this dish, giving not only beautiful visual appeal but also contrasting textures and fresh notes that brighten each bite. Don’t skip these—they’re the perfect finishing touch!
Side Dishes
The meatballs pair wonderfully with fluffy steamed rice or sticky jasmine rice to soak up the glorious glaze. You can also add a crisp Asian slaw or sautéed bok choy for some balanced freshness. These sides keep the meal well-rounded and satisfying.
Creative Ways to Present
Have fun with how you serve the meatballs! Try skewering them for an appetizer platter, serve them atop a bed of vermicelli noodles, or even in a slider bun with crunchy pickled vegetables for a tasty twist on a sandwich. This Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe is versatile and sure to impress however you present it.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Make sure the glaze is well-coated before storing to keep the flavor intact and the meatballs moist.
Freezing
You can freeze these meatballs either before glazing or after cooking and glazing. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag or container. They keep well for up to 2 months and make for a fantastic quick meal when time is tight.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Then warm in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can refresh the glaze by brushing a little more on before reheating if you want that fresh sticky finish once again.
FAQs
Can I use just ground beef or just ground pork?
Absolutely! Using just one type of meat is fine, but combining beef and pork adds more juicy flavor and a better texture. If you prefer, feel free to use whichever you like or have on hand.
Is gochujang very spicy?
Gochujang has a nice balance of heat, sweetness, and umami, but it’s generally mild to medium spicy depending on the brand. It’s worth trying with the honey glaze since the sweetness tones down the heat beautifully.
Can I bake the meatballs instead of frying them?
Yes, baking is the preferred method for this recipe as it keeps the meatballs juicy and hands-off, plus it’s easier to manage cooking multiple meatballs at once without mess.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work too, but panko gives a lighter, fluffier texture. Alternatively, crushed crackers or oats can serve as binders in a pinch.
Can these meatballs be made gluten-free?
Yes, just swap out soy sauce for a gluten-free tamari and use gluten-free breadcrumbs instead of panko. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe is a fantastic way to bring bold, authentic Korean flavors into your home kitchen with ease. It’s a dish that invites you to gather friends or family around the table and enjoy something truly special together. Trust me, once you try these meatballs, they’ll become one of your new favorite go-to recipes!
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Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Sticky Korean BBQ Meatballs with Gochujang Glaze are a delicious fusion of tender beef and pork meatballs baked to perfection and coated in a sweet, spicy, and tangy gochujang-based sauce. Perfect as an appetizer or main dish, they offer bold Korean flavors with a sticky, caramelized finish.
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 green onions, finely chopped
- 1 egg
- 1 teaspoon sesame oil
Gochujang Glaze
- 3 tablespoons gochujang
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Garnish
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, minced garlic, grated ginger, soy sauce, finely chopped green onions, egg, and sesame oil until just combined. Be careful not to overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs and place them evenly spaced on a parchment-lined baking sheet to prevent sticking.
- Bake Meatballs: Preheat your oven to 400°F (200°C) and bake the meatballs for 18 to 20 minutes until they are fully cooked through and slightly browned.
- Prepare the Gochujang Glaze: While the meatballs are baking, combine gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Simmer over medium heat for 3 to 5 minutes until the glaze thickens slightly, stirring frequently to prevent burning.
- Glaze and Broil: After baking, brush the glaze generously over each meatball. Place the baking sheet under the broiler for 2 to 3 minutes until the glaze caramelizes and becomes sticky. Watch closely to prevent burning.
- Garnish and Serve: Remove the meatballs from the oven and garnish with toasted sesame seeds and thinly sliced green onion. Serve the meatballs warm for the best flavor experience.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- If you want extra heat, add a pinch of red pepper flakes to the glaze.
- Serve with steamed rice or noodles for a complete meal.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Use parchment paper to avoid sticking and for easy cleanup.
