Name: Sticky Korean BBQ Meatballs with Gochujang Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean-inspired
Ingredients: 1 lb ground pork or beef; 1/2 cup panko breadcrumbs; 1 large egg; 2 green onions, finely chopped; 2 cloves garlic, minced; 1 tsp freshly grated ginger; 1 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp gochujang; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp soy sauce; 2 tbsp water; 1 tbsp sesame seeds; 2 tbsp chopped scallions

Craving something spicy, sticky, and totally addictive for dinner tonight? These Sticky Korean BBQ Meatballs with Gochujang Glaze might just be your new favorite. Whether you’re hosting a dinner party or meal-prepping for the week, these bold, saucy meatballs are savory little flavor bombs perfect for any occasion.

The glaze is the real star—sweet, spicy, umami-rich thanks to gochujang and soy sauce, draped over juicy meatballs. They’re delicious with steamed rice or tucked into lettuce wraps. You can even serve them as crowd-pleasing appetizers. Versatile, quick to whip up, and deeply satisfying.

Preparation Phase & Tools to Use

Before diving in, let’s make sure you have the right gear ready:

Mixing Bowls: You’ll need one for the meat mixture and another for your glaze. Using separate bowls keeps flavors clean and components well mixed.
Baking Sheet + Wire Rack: These help ensure even cooking and let air circulate around the meatballs so they bake instead of steam.
Parchment Paper or Silicone Mat: Makes cleanup effortless and prevents sticking.
Whisk: Essential for combining glaze ingredients until smooth and silky.
Brush (Optional): For glazing the meatballs with precision.
Oven + Broiler: Baking keeps the meatballs tender while finishing under the broiler gives that irresistibly caramelized edge.

Set up your tools ahead of time, and the cooking process will be seamless and stress-free.

Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

Ground Pork or Beef: The protein base of the meatballs. Pork offers richness, while beef gives heartiness.
Panko Breadcrumbs: These provide structure and keep the meatballs tender without being too dense.
Egg: Acts as a binder to hold everything together.
Green Onion: Adds a mild sharpness and freshness to balance the meatiness.
Garlic & Ginger: This aromatic duo is key for flavor depth and a Korean-inspired punch.
Soy Sauce: Infuses umami and salt directly into the meat mixture.
Sesame Oil: Brings a nutty aroma that lifts the entire bite.
Gochujang (Korean Chili Paste): The core of the glaze, providing that signature sweet-heat profile.
Honey: Balances the spice with a glossy sweetness.
Rice Vinegar: Adds tang to cut through the richness.
Sesame Seeds & Chopped Scallions: Optional but recommended for garnish and texture.

Each ingredient serves a purpose—from texture to taste to visual appeal.

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Make the Meatball Mixture

In a large bowl, combine ground meat, panko breadcrumbs, egg, chopped green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined. Avoid overmixing to keep them light.

Step 2: Shape & Bake

Form into meatballs about 1.5 inches in diameter. Place on a parchment-lined baking sheet fitted with a wire rack. Bake at 400°F (200°C) for 18-20 minutes, or until cooked through.

Step 3: Make the Gochujang Glaze

While the meatballs bake, whisk together gochujang, honey, rice vinegar, soy sauce, and a splash of water in a small saucepan. Simmer over low heat for 5 minutes until thick and glossy.

Step 4: Glaze and Broil

Brush the glaze generously over the baked meatballs. Broil for 2-3 minutes to caramelize the glaze slightly.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and chopped scallions. Serve over rice, noodles, or in lettuce wraps.

Serving and Storing Sticky Korean BBQ Meatballs with Gochujang Glaze

Serve these meatballs fresh and hot, ideally over a bed of steamed jasmine rice or alongside quick-pickled cucumbers for contrast. They also work beautifully as sliders or tucked into bao buns for party snacks.

To store leftovers, let the meatballs cool completely and refrigerate them in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or microwave until warmed through. You can also freeze the cooked meatballs (without glaze) for up to 2 months.

Frequently Asked Questions

Can I use ground chicken or turkey instead?

Yes, absolutely. Lean meats work well, though you might want to add a touch more sesame oil or a splash of milk to maintain juiciness.

Is gochujang very spicy?

Gochujang has a medium heat level with a deep, fermented flavor. You can adjust the quantity based on your spice tolerance.

Can I make these meatballs in advance?

Yes. Prepare and shape the meatballs, then refrigerate them for up to a day before baking. You can also freeze them raw and bake from frozen (add a few extra minutes).

What can I serve these with besides rice?

Try soba noodles, stir-fried veggies, lettuce cups, or even mashed sweet potatoes for a fun twist.

How do I make it gluten-free?

Use tamari instead of soy sauce and gluten-free panko or crushed rice crackers for the breadcrumb substitute.

Can I air fry the meatballs?

Definitely. Cook them at 375°F for about 10-12 minutes, shaking halfway through, then glaze and broil as usual.

Want More Asian-Inspired Dinner Ideas?

You might also love the bold flavors of Spicy Honey Sriracha Chicken with Noodles, which balances heat and sweetness in every bite. For a cozier option, try the comforting Crockpot Italian Meatball Soup that simmers slowly for deep flavor.

Or dive into One Skillet Spicy Garlic Butter Parmesan Steak Pasta for a one-pan meal that’s pure indulgence. The Creamy Cajun Chicken Pasta is another favorite when you crave bold creaminess with a Southern twist.

For something light yet bold, check out the Grilled Shrimp Bowl with Avocado Corn Salsa.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to know how it turned out. Did you go extra on the glaze? Swap out the meat? Let me know in the comments!

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Sticky Korean BBQ Meatballs with Gochujang Glaze

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Sticky Korean BBQ Meatballs with Gochujang Glaze are packed with savory, spicy, and sweet flavor. Juicy meatballs are baked and coated in a bold Korean-inspired glaze, then broiled for a caramelized finish. Perfect over rice, in lettuce wraps, or served as party bites.

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.

2. In a large mixing bowl, combine ground meat, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Mix until just combined.

3. Form into 1.5-inch meatballs and place them evenly on the wire rack.

4. Bake for 18-20 minutes, or until cooked through.

5. While baking, whisk together gochujang, honey, rice vinegar, soy sauce, and water in a small saucepan. Simmer over low heat for 5 minutes until thickened.

6. Remove meatballs from the oven and brush generously with glaze.

7. Broil for 2-3 minutes to slightly caramelize the glaze.

8. Garnish with sesame seeds and scallions. Serve hot over rice or in wraps.