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
Scale
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.
