These sticky Korean BBQ meatballs are a real treat! Packed with flavor, they’re made from juicy meat mixed with tasty spices and glazed with a spicy gochujang sauce that will awaken your taste buds.
Cooking these meatballs is super fun! I love serving them with rice or noodles. You might find yourself making extra just to enjoy the glaze—it’s that good! Who can resist a little extra stickiness? 😋
Key Ingredients & Substitutions
Ground Meat: Ground beef is a popular choice due to its flavor and texture, but feel free to use ground pork or a mix. Turkey is a leaner option if you want a lighter dish.
Panko Breadcrumbs: These make the meatballs extra light and crispy. If you don’t have panko, regular breadcrumbs can work, but they might yield a denser texture. You can also crush some crackers as a substitute!
Gochujang: This spicy Korean chili paste is key to the glaze’s flavor. If it’s not available, you can replace it with a mix of red chili paste and a bit of sugar for sweetness, though it won’t be as authentic.
Green Onions: These add freshness to the meatballs. If you’re out, finely chopped onions or shallots can work in a pinch.
How Do I Ensure My Meatballs Are Juicy and Tender?
The secret to juicy meatballs lies in the mixing and baking process. Mix your ingredients just until combined to avoid overworking the meat, which can lead to tough meatballs. Also, be mindful of cooking time—overbaking can dry them out.
- Preheat your oven to 400°F (200°C) for even cooking.
- Using a small scoop helps make consistent-sized meatballs that cook evenly.
- Bake until they have a nice brown color, about 15-18 minutes, then don’t forget to toss them in that delicious gochujang glaze!
Sticky Korean BBQ Meatballs With Spicy Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or pork, or a mix)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Gochujang Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- Optional: 1 tsp toasted sesame seeds (for garnish)
- Optional: chopped green onions (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 20 minutes to cook, totaling around 30 minutes from start to finish. Quick and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Then, line a baking sheet with parchment paper or give it a light spray with cooking oil to prevent sticking.
2. Make the Meatballs:
In a large mixing bowl, combine the ground beef (or pork), panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, salt, and black pepper. Gently mix everything together until well combined, being careful not to overmix to keep them tender.
3. Form the Meatballs:
Use your hands or a small cookie scoop to shape the mixture into meatballs that are about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
4. Bake the Meatballs:
Put the baking sheet in the oven and allow the meatballs to bake for 15 to 18 minutes, or until they are cooked through and nicely browned on the outside. You can check for doneness by cutting one in half—make sure they are no longer pink inside!
5. Prepare the Gochujang Glaze:
While the meatballs are baking, it’s time to make the glaze. In a small saucepan, combine the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring frequently until it starts to bubble and slightly thickens, about 3-5 minutes. Once done, remove it from the heat and set aside.
6. Glaze the Meatballs:
When the meatballs are finished baking, transfer them to a large mixing bowl. Pour the warm gochujang glaze over the meatballs and gently toss to coat them evenly with the sticky sauce.
7. Serve and Enjoy:
Finally, transfer your glazed meatballs to a serving dish. If you’d like, garnish with toasted sesame seeds and chopped green onions for a beautiful presentation. Serve them warm with rice, noodles, or your favorite side dish. Enjoy your delicious sticky Korean BBQ meatballs!
FAQ about Sticky Korean BBQ Meatballs With Spicy Gochujang Glaze
Can I Use Ground Turkey Instead of Beef or Pork?
Yes, you can absolutely use ground turkey! Just keep in mind that turkey is leaner, so you may want to add a bit of extra moisture, such as an additional tablespoon of sesame oil or a dash of broth, to keep the meatballs juicy.
Can I Make the Meatballs Ahead of Time?
Definitely! You can prepare the meatball mixture and refrigerate it for up to 24 hours before baking. Just shape them and store them in an airtight container in the fridge. You can also bake them in advance and reheat them in the glaze before serving.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove over low heat or microwave them until heated through. If you want to refresh the glaze, you can also heat some extra gochujang sauce to drizzle over the top.
Can I Make This Recipe Spicier?
Absolutely! If you love heat, consider adding more gochujang to the glaze or incorporating chopped fresh chili peppers into the meatball mixture. You can also sprinkle some red pepper flakes on top before serving for an extra kick!
