If you’re craving a dish that packs bold flavors and irresistible texture, you have to try this Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe. These meatballs bring together tender ground beef and pork, perfectly seasoned with fresh garlic and ginger, then coated in a gloriously sticky, spicy, and sweet gochujang glaze that will have you coming back for more. It’s a fantastic recipe to impress friends, feed the family, or simply enjoy a comforting meal that’s bursting with Korean-inspired flavor in every bite.
Ingredients You’ll Need
The magic of this Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe lies in its straightforward, essential ingredients that deliver incredible depth and texture. Each element plays a crucial role, whether it’s the rich umami from soy sauce, the gentle heat of gochujang, or the crunch of toasted sesame seeds that finishes the dish.
- 1 lb Ground Beef: Provides juicy, flavorful richness that’s the base of the meatballs.
- 1 lb Ground Pork: Adds tenderness and a subtle sweetness that balances the beef.
- 1 cup Panko Breadcrumbs: Keeps the meatballs light and airy without becoming dense.
- 1 large Egg: Acts as a binder to hold all those delicious ingredients together.
- 3 cloves Garlic (minced): Offers fresh aromatic punch essential to Korean BBQ flavors.
- 1 tbsp Fresh Ginger (grated): Introduces subtle warmth and brightness.
- 1 tbsp Soy Sauce: Gives that salty, savory foundation with a little depth.
- 2 tbsp Gochujang Paste: This spicy fermented chili paste creates the signature sticky, sweet heat.
- 1 tbsp Brown Sugar: Sweetens the glaze and balances the spice perfectly.
- 1 tbsp Rice Vinegar: Adds a mild tang that lifts the glaze.
- 1 tbsp Sesame Oil (optional): Infuses a toasty, nutty aroma.
- 2 tbsp Green Onions (sliced): Provides fresh, bright contrast at the end.
- 1 tbsp Sesame Seeds (toasted): Adds crunch and subtle nutty flavor to finish.
How to Make Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, gently combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Be careful not to overmix—you want everything evenly incorporated but still tender for juicy meatballs.
Step 2: Shape Your Meatballs
Using your hands or a small scoop, roll the mixture into 1 to 1.5-inch diameter meatballs. Placing them on a parchment-lined baking sheet ensures they won’t stick and makes cleanup easier.
Step 3: Bake Until Golden
Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 18 minutes until they’re beautifully golden and cooked through. This baking method keeps them moist while delivering a nice exterior crust.
Step 4: Prepare the Gochujang Glaze
While the meatballs bake, combine the gochujang paste, remaining soy sauce, brown sugar, rice vinegar, additional minced garlic, and a splash of water in a small saucepan. Simmer this mixture for 5 to 7 minutes so it thickens into a rich, sticky glaze.
Step 5: Toss Meatballs in the Glaze
Once baked, transfer the meatballs to a skillet and pour the warm glaze over them. Toss everything gently to coat each meatball evenly, then heat together for another 2 to 3 minutes. This finishes the meatballs with that signature sticky, vibrant coating.
How to Serve Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
Garnishes
A sprinkle of freshly sliced green onions and toasted sesame seeds adds a lovely crunch and bursts of color to your meatballs. These simple garnishes elevate the dish visually and flavor-wise, making each bite a delight.
Side Dishes
Serve these sticky meatballs alongside steamed jasmine rice or fluffy cauliflower rice to soak up all that sticky glaze. A crisp Asian slaw or quick kimchi on the side adds refreshing textures and balances the richness beautifully.
Creative Ways to Present
For a party or snack option, serve the meatballs on skewers with some sliced cucumbers and carrot sticks for dipping. Alternatively, nestle them in lettuce cups with a drizzle of extra glaze and a sprinkle of chopped peanuts for a fun, handheld appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs are fantastic in the fridge for up to 3 days. Keep them in an airtight container, and you’ll still get that punch of flavor when reheating.
Freezing
These meatballs freeze beautifully. After baking and glazing, let them cool completely before transferring to a freezer-safe container or bag. They can be frozen for up to 2 months, perfect for quick meals when time is tight.
Reheating
Reheat frozen or refrigerated meatballs in a skillet over medium heat or in the oven at 350°F until warmed through. Adding a little splash of water or extra glaze during reheating helps keep them moist and sticky.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just swap regular soy sauce for tamari, and make sure your breadcrumbs are gluten-free or use crushed rice crackers instead.
Is it possible to make this dish vegetarian or vegan?
You can try substituting the meat with plant-based ground alternatives and use a flax egg instead of a regular egg. Just keep the gochujang glaze the same to maintain that classic flavor.
How spicy is the gochujang glaze?
Gochujang has a mild to moderate heat depending on the brand. You can choose a milder version or adjust the amount used if you prefer less spice, making it very versatile.
Can I cook these meatballs on the stovetop instead of baking?
Yes, pan-frying over medium heat until browned and cooked through works well too. Just be sure to turn them frequently for even cooking and to avoid burning the glaze during tossing.
What can I use instead of ground pork?
If you prefer, you can replace ground pork with additional ground beef, ground chicken, or even turkey to change up the flavor and texture to your liking.
Final Thoughts
This Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe is one of those dishes that feels special yet comes together simply and quickly. It’s packed with complex flavors and satisfying textures that hit all the right notes. Give it a try—you might find it becoming your new go-to when you want something irresistibly delicious with a bit of Korean flair!
Print
Easy Sticky Korean BBQ Meatballs with Gochujang Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Easy Sticky Korean BBQ Meatballs feature a flavorful blend of ground beef and pork, coated in a sweet and spicy gochujang glaze. Baked to perfection and finished in a skillet with a rich sauce, they make a delicious appetizer or main dish that’s simple to prepare and packed with authentic Korean flavors.
Ingredients
Meatballs
- 1 lb Ground Beef (can substitute with ground turkey)
- 1 lb Ground Pork (can replace with extra ground beef or chicken)
- 1 cup Panko Breadcrumbs (regular breadcrumbs work in a pinch)
- 1 large Egg (for a vegan version, try a flax egg)
- 3 cloves Garlic (minced) (fresh preferred)
- 1 tbsp Fresh Ginger (grated) (ground ginger is an option)
- 1 tbsp Soy Sauce (tamari is a gluten-free alternative)
- 1 tbsp Sesame Oil (optional for lower fat content)
Gochujang Glaze
- 2 tbsp Gochujang Paste (use a milder version for less heat)
- 1 tbsp Soy Sauce
- 1 tbsp Brown Sugar (honey or maple syrup can be used)
- 1 tbsp Rice Vinegar (apple cider vinegar can work)
- 2 cloves Garlic (minced)
- 2 tbsp Water
Garnish
- 2 tbsp Green Onions (sliced)
- 1 tbsp Sesame Seeds (toasted) (poppy seeds can serve as a substitute)
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, 1 tablespoon of soy sauce, and sesame oil. Mix gently until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on a parchment-lined baking sheet to ensure they cook uniformly.
- Bake Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 18 minutes or until they are golden brown on the outside and cooked through internally.
- Prepare Gochujang Glaze: While the meatballs bake, prepare the glaze by combining gochujang paste, the remaining 1 tablespoon of soy sauce, brown sugar, rice vinegar, minced garlic, and water in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly.
- Coat Meatballs in Glaze: Transfer the baked meatballs to a skillet. Pour the prepared gochujang glaze over them and gently toss the meatballs to coat evenly. Heat for an additional 2 to 3 minutes to allow the flavors to meld and the glaze to become sticky.
- Garnish and Serve: Remove from heat and garnish the sticky Korean BBQ meatballs with sliced green onions and toasted sesame seeds. Serve warm as an appetizer or alongside rice for a satisfying meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari and ensure the breadcrumbs are gluten-free.
- To make this dish vegan, replace ground meat with plant-based substitutes and the egg with a flax egg.
- Adjust the amount of gochujang paste to control spice levels; use a milder version if preferred.
- These meatballs can be made ahead and reheated gently in the glaze.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used as a substitute.
