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.
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
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.
Notes
Don’t Overmix: Gently combine meatball ingredients to avoid dense texture.
Adjust Spice: Use more or less gochujang depending on your heat preference.
Double the Glaze: It’s delicious—consider doubling it for drizzling over rice or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Broiled
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 365
- Sugar: 9g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 95mg
Keywords: Korean meatballs, gochujang, sticky glaze, meal prep