Name: Korean Gochujang Meatballs with Spicy Glaze Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 tsp gochujang (Korean chili paste); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp soy sauce; 2 tsp grated fresh ginger; 4 cloves garlic, minced; ⅓ cup sliced green onions, plus more for garnish; ½ cup crushed buttery crackers (e.g., Ritz®); Toasted sesame seeds (for garnish); 4 cloves garlic, minced; 2 tbsp rice vinegar; ¾ cup beef broth or water; ⅓ cup brown sugar; ⅓ cup soy sauce; 1 tbsp gochujang; 1 tsp sesame oil; 1 tsp Sriracha; 2 tsp cornstarch + 1 tbsp water (slurry)

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Introduction

Korean Barbecue meatballs bring bold flavors of gochujang, garlic, and soy into a delicious, easy-to-make dish. Perfectly glazed and tender, these meatballs make a great weeknight dinner served over steamed rice.

A white plate filled with a pile of dark brown, grilled meatballs coated with a shiny glaze, topped with bright green chopped scallions. One meatball is held above the pile by wooden chopsticks, with a thick beige sauce dripping down its side. The background is a white marbled texture with a white bowl containing more sauce partly visible. The image focuses closely on the textured surface of the meatballs and the sauce details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
2 tsp gochujang (Korean chili paste)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp soy sauce
2 tsp grated fresh ginger
4 cloves garlic, minced
⅓ cup sliced green onions, plus more for garnish
½ cup crushed buttery crackers (e.g., Ritz®)
Toasted sesame seeds (for garnish)
4 cloves garlic, minced (for glaze)
2 tbsp rice vinegar
¾ cup beef broth or water
⅓ cup brown sugar
⅓ cup soy sauce
1 tbsp gochujang
1 tsp sesame oil
1 tsp Sriracha
2 tsp cornstarch + 1 tbsp water (for slurry)

Instructions

Step 1: In a large bowl, combine ground beef, gochujang, salt, pepper, soy sauce, grated ginger, minced garlic, sliced green onions, and crushed crackers. Mix gently with a fork until evenly combined. Cover and refrigerate for 30 minutes.
Step 2: Preheat your oven to 450°F (230°C).
Step 3: With damp hands, form the mixture into 12 meatballs. Arrange them in a cast iron skillet or baking dish and bake for about 20 minutes until browned and cooked through. Transfer the meatballs to a plate.
Step 4: Pour off all but 1 teaspoon of fat from the skillet. Over medium-high heat, sauté 4 cloves of minced garlic until fragrant, about 1 minute. Deglaze the pan with rice vinegar and soy sauce, then stir in brown sugar, beef broth, gochujang, sesame oil, and Sriracha. Let it simmer until slightly reduced.
Step 5: In a small bowl, mix cornstarch and water to make a slurry. Reduce heat to medium-low, stir the slurry into the sauce, and simmer until the sauce thickens and reduces by about half.
Step 6: Return the meatballs to the skillet, spoon the glaze over them, and simmer for 3–5 minutes until they are fully coated and heated through.
Step 7: Garnish with toasted sesame seeds and extra sliced green onions. Serve the meatballs over steamed rice for a complete meal.

Tips & Variations

For extra tender meatballs, avoid overmixing the beef mixture to keep them juicy.
Substitute crushed buttery crackers with panko breadcrumbs or cooked rice for texture variation.
Adjust the spice level by adding more or less gochujang and Sriracha according to your taste.
Try serving with kimchi or steamed vegetables for a more authentic Korean meal.

Storage

Store leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the meatballs tender.

How to Serve

A close-up view of golden-brown crispy meatballs stacked in a black round plate, each meatball coated with a light tan creamy sauce drizzled unevenly over their textured surface, topped with bright green chopped scallions scattered on and around them. A pair of wooden chopsticks held by a woman's hand is lifting two meatballs from the stack. To the side of the plate, there is a small black bowl filled with a similar creamy sauce with a few scallion pieces inside. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to 24 hours ahead and keep them covered in the refrigerator. Bake them fresh when ready to serve for the best texture.

What can I use if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mix of chili paste or sauce combined with a bit of miso paste and sugar to mimic the sweetness and depth, though the flavor will be slightly different.