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Korean Gochujang Meatballs with Spicy Glaze Recipe

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★★★★★

4.6 from 781 reviews

This Korean Barbecue recipe features savory ground beef meatballs infused with spicy gochujang, garlic, and ginger, baked to perfection and coated in a rich, sweet, and tangy glaze. Garnished with toasted sesame seeds and green onions, these meatballs are perfect served over steamed rice for a flavorful and comforting meal.

Ingredients

Scale

Meatballs

  • 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)

Glaze

  • 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)

Instructions

  1. Mix the Meatballs: In a large bowl, combine the ground beef, gochujang, kosher salt, black pepper, soy sauce, grated fresh ginger, minced garlic, sliced green onions, and crushed buttery crackers. Mix gently with a fork until all ingredients are evenly combined. Cover the bowl and refrigerate the mixture for 30 minutes to allow the flavors to meld.
  2. Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for baking the meatballs.
  3. Shape & Bake: Using damp hands to prevent sticking, form the meat mixture into 12 evenly sized meatballs. Arrange them in a cast iron skillet or an oven-safe baking dish. Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through. Once done, transfer the meatballs to a plate and set aside.
  4. Make the Sauce: Carefully pour off all excess fat from the skillet, leaving about 1 teaspoon in the pan. Over medium-high heat, sauté the minced garlic in the skillet until fragrant, approximately 1 minute. Deglaze the skillet by adding rice vinegar and soy sauce, scraping up any browned bits. Stir in the brown sugar, beef broth (or water), gochujang, sesame oil, and Sriracha. Let the mixture simmer until it slightly reduces.
  5. Thicken the Sauce: In a small bowl, combine cornstarch with water to create a slurry. Reduce the heat to medium-low and stir the slurry into the simmering sauce. Continue to simmer and stir until the sauce thickens and reduces by about half, creating a glossy glaze.
  6. Finish Meatballs: Return the baked meatballs to the skillet and spoon the glaze over them. Simmer the meatballs in the sauce for an additional 3–5 minutes until they are fully coated and heated through.
  7. Serve: Garnish the glazed meatballs with toasted sesame seeds and extra sliced green onions. Serve them hot over steamed rice for a delicious Korean barbecue experience.

Notes

  • For a milder flavor, reduce the amount of gochujang and Sriracha.
  • Ensure meatballs are evenly sized for uniform cooking.
  • Substitute crushed buttery crackers with panko or breadcrumbs if preferred.
  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with additional sauce to keep them moist.

Keywords: Korean barbecue, beef meatballs, gochujang, Korean recipe, Asian meatballs, savory glaze, spicy meatballs

Find it online: https://delishfamilyrecipe.com/korean-gochujang-meatballs-with-spicy-glaze-recipe/