Description
Sticky Korean BBQ Meatballs with Gochujang Glaze are sweet, spicy, and savory bites made with juicy ground beef and a bold Korean glaze. Perfect for party appetizers or rice bowls. This Korean meatball recipe is easy, quick, and packed with flavor.
Ingredients
1 lb ground beef
1/2 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons gochujang
2 tablespoons brown sugar
1 tablespoon rice vinegar
1/4 cup water
1 teaspoon cornstarch
1 tablespoon water (for slurry)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix ground beef, panko, egg, garlic, green onions, soy sauce, and sesame oil. Mix until just combined.
3. Scoop and roll the mixture into 1.5-inch meatballs and place on the baking sheet.
4. Bake meatballs for 15–18 minutes until cooked through and browned.
5. While meatballs bake, make the glaze: in a saucepan, whisk gochujang, brown sugar, soy sauce, rice vinegar, and 1/4 cup water. Simmer over medium heat.
6. Mix 1 tsp cornstarch with 1 tbsp water, add to sauce, and cook until thickened.
7. Toss baked meatballs in the glaze until fully coated.
8. Garnish with green onions and sesame seeds before serving.
Notes
Mix meatball ingredients just until combined to keep them tender.
Don’t skip the glaze—it’s what makes them sticky and packed with flavor.
Freeze leftovers in a sealed container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 5 meatballs
- Calories: 340
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg