Sticky Korean BBQ Meatballs with Gochujang Glaze

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These Sticky Korean BBQ Meatballs with Gochujang Glaze are everything you crave in a single bite: juicy, sweet, spicy, and deeply satisfying. They’re the kind of meatball that makes you abandon forks and dive in with your fingers. Whether you’re serving them as a party appetizer or tucking them into a bowl of steamed rice and veggies, they bring the perfect balance of Korean-inspired flavor with just enough heat to keep things interesting.

What makes these meatballs shine is the glaze. A luscious combination of gochujang, soy sauce, and a touch of brown sugar, the glaze clings to every crevice, delivering bold umami with every bite. It’s a sticky, shiny coating that turns humble meatballs into something utterly addictive and dinner-party worthy.

Why You’ll Love These Sticky Korean BBQ Meatballs

These meatballs are fast and versatile, making them ideal for both weeknight meals and entertaining. You get the punchy heat from gochujang mellowed by honey, paired with savory garlic and green onions to build layers of flavor. They’re also easy to freeze and reheat, which makes meal prep a breeze.

Plus, they work beautifully in sliders, lettuce wraps, or tucked into lunchboxes for a savory midday treat. It’s a recipe that adapts to your needs and always delivers on flavor.

What Kind of Gochujang Should I Use?

Gochujang is the star here, so quality matters. You want a Korean chili paste that’s thick and fermented, with a balance of spice, sweetness, and tang. Look for it in the international aisle or any Asian market. Brands like Chung Jung One or Sempio are excellent and come in mild, medium, or hot varieties. Choose based on your heat preference, but remember the glaze will mellow slightly once it’s cooked down with sugar and vinegar.

Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

To make these flavor-packed meatballs, you need a combination of classic pantry staples and bold Korean-inspired ingredients. Every component plays a role in creating juicy meatballs and a thick, glossy glaze that begs to be spooned over everything.

• Ground beef: Juicy and flavorful, this is the base of your meatballs. Choose 80/20 for the right fat balance.
• Panko breadcrumbs: These give the meatballs a light texture and help retain moisture.
• Egg: Acts as a binder to keep everything together.
• Garlic: Fresh minced garlic gives a punch of savory aroma.
• Green onions: Add a mild oniony bite and freshness.
• Soy sauce: Provides the base umami saltiness.
• Sesame oil: Adds depth and that iconic toasty Korean flavor.
• Gochujang: The hero ingredient that brings heat, depth, and sweetness.
• Brown sugar: Balances out the spice with mellow sweetness.
• Rice vinegar: Adds brightness to the glaze and rounds out flavors.
• Cornstarch: Thickens the glaze so it clings to every meatball.

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Mix the Meatball Base

In a large bowl, combine ground beef, panko, egg, minced garlic, chopped green onions, soy sauce, and sesame oil. Mix gently with your hands until just combined, being careful not to overwork the meat.

Step 2: Form and Bake

Preheat the oven to 400°F. Use a cookie scoop or tablespoon to form even meatballs, rolling them gently with your hands. Place on a parchment-lined baking sheet and bake for 15-18 minutes, until fully cooked and lightly browned.

Step 3: Make the Gochujang Glaze

In a small saucepan, whisk together gochujang, brown sugar, soy sauce, rice vinegar, and a splash of water. Bring to a simmer over medium heat. Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until the sauce thickens and becomes glossy.

Step 4: Coat the Meatballs

Toss the baked meatballs in the warm glaze until fully coated. Let them sit in the pan for a minute to soak up the sauce before serving.

Step 5: Garnish and Serve

Top with extra chopped green onions and a sprinkle of sesame seeds for a bit of crunch and visual appeal.

Watch Out for These Mistakes While Cooking

It can be tempting to rush the process when making meatballs, but a little patience goes a long way. One common mistake is overmixing the meat. This can make the texture dense instead of tender and juicy. Mix just until the ingredients are combined, no more.

Also, be cautious not to overbake. Keep a close eye around the 15-minute mark. Meatballs can dry out quickly if left in the oven too long. And don’t skip the glaze step! Letting the sauce simmer and thicken properly is what gives you that glossy finish and bold flavor. Cutting corners here means missing the magic.

How to Serve and Store Sticky Korean BBQ Meatballs with Gochujang Glaze

This recipe yields around 20 meatballs, making it perfect for feeding about 4 to 6 people depending on serving size. They shine as an appetizer, but also make a fabulous main when served over jasmine rice, sticky rice, or in lettuce cups for a low-carb twist.

To store, let meatballs cool completely and transfer to an airtight container. They keep in the fridge for up to 4 days, and reheat beautifully on the stovetop or in the microwave. You can also freeze them for up to 2 months; just thaw overnight in the fridge before warming up.

What to Serve With Sticky Korean BBQ Meatballs?

Steamed Jasmine Rice

Fluffy, neutral rice balances the rich and spicy glaze perfectly.

Kimchi Fried Rice

Add extra flavor and tang with a bold kimchi fried rice base.

Roasted Broccoli

Simple and slightly charred, it’s a healthy side that doesn’t compete with the meatballs.

Asian Slaw

Crunchy cabbage tossed in a sesame-ginger vinaigrette adds cool contrast.

Pickled Cucumbers

Bright, briny bites that refresh the palate.

Korean Glass Noodles (Japchae)

These sweet potato starch noodles have a soft chew that pairs wonderfully.

Scallion Pancakes

Crispy, savory pancakes are great for dipping in leftover glaze.

Quick Cucumber Salad

Refreshing and quick, a cool cucumber salad is a bright counterbalance.

Want More Meatball Ideas with a Korean Twist?

If these sticky Korean BBQ meatballs have you hooked, you’re going to love diving into more flavor-packed bites like these:

• Cheesy Mexican Rice Casserole for a comfort food favorite with bold, savory vibes.
• Creamy Garlic Chicken Breasts when you’re craving a rich, garlicky main course.
• Buffalo Chicken Calzone if you love handhelds with a spicy edge.
• Marry Me Chicken Pasta for creamy, dreamy pasta lovers.
• Asian Slaw to pair with any savory meatball dish.

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And let me know in the comments how yours turned out. Did you add ginger or extra garlic? Maybe gave it a twist with ground turkey?

I love seeing how others make these recipes their own. Questions are welcome too—let’s swap tips and help each other out!

Explore beautifully curated bold and spicy recipes on Nina Dishes on Pinterest and discover your new weeknight favorites.

Conclusion

Sticky Korean BBQ Meatballs with Gochujang Glaze deliver a savory-spicy-sweet punch that makes them totally unforgettable. With just a few pantry staples and a handful of Korean flavors, you can whip up a crowd-pleaser that’s as impressive on a party platter as it is over a quiet weeknight dinner.

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