Name: Sticky Korean BBQ Meatballs with Gochujang Glaze – Sweet, Spicy, and Impossible to Resist
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean Fusion
Ingredients: For the Meatballs:; 1 1/2 lbs ground beef (or half beef, half pork); 1/2 cup panko breadcrumbs; 1/4 cup milk; 1 large egg; 3 cloves garlic, minced; 1 tsp ginger, grated; 2 green onions, finely chopped; 1 tbsp soy sauce; 1 tbsp sesame oil; 1/2 tsp salt; 1/4 tsp black pepper; For the Gochujang Glaze:; 1/4 cup gochujang; 3 tbsp soy sauce; 3 tbsp honey or brown sugar; 2 tbsp rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, grated; 1–2 tbsp water (if thinner sauce is desired); For Serving:; Sesame seeds; Sliced green onions

Description

These Sticky Korean BBQ Meatballs with Gochujang Glaze are savory, sweet, spicy, and incredibly addictive. Juicy baked meatballs tossed in a glossy gochujang-based sauce make the perfect appetizer, weeknight dinner, or party dish!

Ingredients

For the Meatballs:
1 1/2 lbs ground beef (or half beef, half pork)
1/2 cup panko breadcrumbs
1/4 cup milk
1 large egg
3 cloves garlic, minced
1 tsp ginger, grated
2 green onions, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
For the Gochujang Glaze:
1/4 cup gochujang
3 tbsp soy sauce
3 tbsp honey or brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, grated
1–2 tbsp water (if thinner sauce is desired)
For Serving:
Sesame seeds
Sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine panko and milk. Let sit 2 minutes to soften.
Add ground beef, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix gently until combined.
Roll into 1–1½ inch meatballs and place on baking sheet.
Bake 15–18 minutes or until browned and cooked through.
Make the Gochujang Glaze: In a saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium and simmer 2–3 minutes until glossy. Add water if a thinner consistency is desired.
Coat the Meatballs: Transfer cooked meatballs to a large bowl and pour the glaze over top. Toss until fully coated.
Serve: Garnish with sesame seeds and green onions. Serve over rice, noodles, or as an appetizer.

Notes

Use ground turkey or chicken for a lighter version.
Increase honey for sweeter, less spicy glaze.
For extra heat, add 1/2 tsp Korean chili flakes (gochugaru).
These freeze beautifully — freeze meatballs and glaze separately.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Main Course / Appetizer
Method: Baked & Stovetop
Cuisine: Korean Fusion