Korean BBQ Meatballs with Gochujang GlazeÂ
Korean BBQ Meatballs with Gochujang Glaze bring bold flavors to your dinner table. This fusion dish combines traditional Korean spices with classic comfort food.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment paper
- Small saucepanCookie scoop (optional)
- Measuring cups and spoons
- Measuring cups and spoons
Ingredients
- 1 lb ground beef 80/20 blend
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 3 tbsp gochujang paste
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- Preheat your oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- Mix all meatball ingredients in large bowl.
- Form mixture into 20 small meatballs.
- Place meatballs on prepared baking sheet.
- Bake for 15 minutes until golden.
- Whisk all glaze ingredients in small saucepan.
- Heat glaze over medium heat for 3 minutes.
- Brush hot meatballs with gochujang glaze.
- Return to oven for 5 more minutes.
Notes
- Don't overmix the meat mixture to keep meatballs tender
- Use a cookie scoop for evenly sized meatballs
- Let meatballs rest 5 minutes before serving
- Adjust gochujang amount based on heat preference
- Double the glaze recipe for extra sauce