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Korean Gochujang-Glazed Meatballs

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Korean
Servings 4 servings

Ingredients
  

For the Meatballs

  • 1 lb ground beef, pork, or turkey 450 g
  • ½ cup breadcrumbs 50 g
  • 1 egg
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp soy sauce or tamari 15 mL
  • 1 tsp sesame oil
  • Salt and pepper, to taste

For the Gochujang Glaze

  • 3 tbsp gochujang 45 g; Korean chili paste
  • 2 tbsp honey or brown sugar 30 mL
  • 2 tbsp soy sauce or tamari 30 mL
  • 1 tbsp rice vinegar or apple cider vinegar 15 mL
  • 1 tbsp sesame oil 15 mL
  • 1 clove garlic, minced

Garnish (Optional)

  • Toasted sesame seeds
  • Sliced green onions
  • Fresh cilantro or basil

Instructions
 

Prepare the Meatballs

  • Preheat oven to 400°F (200°C) or heat a skillet over medium-high.
  • In a mixing bowl, combine all meatball ingredients and mix until just combined.
  • Roll into 1-inch (2.5 cm) balls and arrange on a baking sheet or skillet.
  • Bake 15–18 minutes , or pan-sear until browned and cooked through.

Make the Glaze

  • While meatballs cook, whisk together gochujang, honey, soy sauce, vinegar, sesame oil, and garlic in a small saucepan.
  • Bring to a simmer over medium heat; cook 2–3 minutes until thickened slightly.

Finish

  • Toss cooked meatballs in the glaze until evenly coated.
  • Garnish with sesame seeds, green onions, and herbs.