Korean Gochujang Glazed Meatballs

These Korean-inspired meatballs are juicy, tender, and coated in a bold, spicy-sweet gochujang glaze. The rich umami flavors of ginger, garlic, and sesame oil combined with the sweet heat of gochujang make these meatballs addictively delicious. Serve them over steamed jasmine rice or as a fun appetizer.

For the Meatballs

½ kg ground beef or ground pork (or a mix)

½ cup panko breadcrumbs

1 egg

2 cloves garlic (minced)

1 tsp ginger (grated)

1 tsp sesame oil

1 tsp soy sauce

½ tsp salt

½ tsp black pepper

1 green onion (finely chopped)

1 tbsp vegetable oil (for pan-frying)

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 tsp sesame oil

1 tsp grated ginger

2 tbsp water (to thin if needed)

For Garnish

Sesame seeds

Chopped green onions

Steamed jasmine rice (for serving)

Prepare the Meatball Mixture

Combine Ingredients:
- In a large bowl, mix together ground meat, panko breadcrumbs, egg, garlic, ginger, sesame oil, soy sauce, salt, black pepper, and green onions.
Form the Meatballs:
- Roll the mixture into 1-inch meatballs (makes about 20 meatballs).

Cook the Meatballs

Heat Oil:
- In a large skillet, heat 1 tablespoon vegetable oil over medium heat.
Pan-Fry the Meatballs:
- Cook for 8-10 minutes, turning occasionally until browned and cooked through.
Set Aside:
- Transfer to a plate while preparing the glaze.

Make the Gochujang Glaze

Combine Sauce Ingredients:
- In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, and water.
Simmer the Sauce:
- Pour the mixture into the skillet and let it simmer for 2 minutes until slightly thickened.

Coat and Serve

Glaze the Meatballs:
- Return the meatballs to the skillet, tossing them in the glaze until fully coated.
Serve with Rice:
- Plate over steamed jasmine rice or serve as an appetizer.
Garnish:
- Sprinkle with sesame seeds and chopped green onions.

Pro Tips

For Extra Heat: Add ½ teaspoon red pepper flakes to the glaze.
Make it Sweeter: Increase honey for a stickier, sweeter sauce.
Bake Instead: Bake meatballs at 400°F (200°C) for 15 minutes, then toss in glaze.

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Korean Gochujang Glazed Meatballs