These Sticky Korean BBQ Meatballs are packed with flavor! They are juicy, tender, and glazed with a sweet and spicy gochujang sauce that makes every bite a treat.
Making these meatballs is a blast! I love how they stick together and stir up a delicious mess. Serve them with rice or just enjoy them straight off the plate—yum!
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives the meatballs depth, but you can mix it with ground pork for added flavor. If you’re looking for a lighter option, ground turkey works great as a substitute too.
Panko Breadcrumbs: Panko provides a nice crispy texture, but regular breadcrumbs can work in a pinch. If you’re gluten-free, try using gluten-free breadcrumbs or crushed gluten-free crackers.
Gochujang: This Korean chili paste is what makes the glaze so special. If you can’t find it, a mixture of sriracha and miso paste can give a similar flavor, though not quite as sweet.
Sesame Oil: This adds a nutty flavor. If you’re out, you can use canola oil with a sprinkle of toasted sesame seeds for a similar taste.
How Do I Keep My Meatballs Tender?
Making juicy meatballs is all about the right mixing technique. Overmixing can lead to tough meatballs, so be gentle! Here’s how:
- In a large bowl, combine all ingredients by hand until just mixed—aim for uniformity without overworking the meat.
- Shape the meatballs gently, keeping them slightly loose; this helps with tenderness.
- When frying, cook them at medium heat; this way, they cook through without burning outside. Use a meat thermometer for perfect results (160°F/70°C for beef).
With these tips and ingredient swaps, you’ll create delicious meatballs that everyone will love! Enjoy the sticky goodness!
Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Salt and black pepper to taste
- 1 tbsp vegetable oil (for frying)
For the Sweet Gochujang Glaze:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1-2 tbsp water (to adjust glaze consistency)
Garnish:
- Toasted sesame seeds
- Sliced green onions
How Much Time Will You Need?
This recipe will take about 30 minutes total—10 minutes for preparation and 20 minutes for cooking. It’s quick and packed with flavor, perfect for a weekday dinner or a fun appetizer!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, sugar, and a pinch of salt and black pepper. Mix gently until everything is just combined—don’t overmix, as this helps keep the meatballs tender.
2. Shape the Meatballs:
Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in size. Place them on a plate and set aside.
3. Cook the Meatballs:
Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook them for about 8-10 minutes, turning occasionally until they’re browned on all sides and cooked through. When done, remove the meatballs and let them drain on paper towels.
4. Make the Gochujang Glaze:
In a small saucepan, mix together the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring frequently, until the sauce thickens a bit, about 3-5 minutes. If it’s too thick, add 1-2 tablespoons of water to reach your desired consistency.
5. Glaze the Meatballs:
Return the cooked meatballs to the skillet. Pour the gochujang glaze over them and gently toss to coat all the meatballs in the sticky sauce. Let them cook for another 2-3 minutes so the flavors meld.
6. Garnish and Serve:
Transfer the glazed meatballs to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions for a fresh touch.
7. Enjoy!
Serve these delicious sticky Korean BBQ meatballs hot as an appetizer or alongside steamed rice for a full meal. Enjoy the burst of flavors!
FAQ for Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean option that can be used in place of ground beef or pork. Just make sure to keep an eye on cooking time, as turkey may cook a bit faster.
What If I Can’t Find Gochujang?
If gochujang isn’t available, you can substitute it with a mixture of sriracha and some miso paste to recreate a similar flavor profile. Adjust the quantities to match your taste preference!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat until warmed through.
Can I Make These Meatballs Ahead of Time?
Yes! You can prep the meatball mixture ahead of time and store it in the fridge for up to 24 hours before cooking. You can also cook the meatballs and glaze them ahead of time, then simply reheat when ready to serve.
