Description
Sticky Korean BBQ Meatballs with Gochujang Glaze are glossy, tender, and packed with sweet-heat umami—perfect for a quick dinner, easy recipe nights, or party appetizers. Juicy meatballs meet a bold gochujang glaze that clings beautifully, making this a weeknight winner and crowd-pleasing favorite. Keywords: quick dinner, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas, Korean BBQ meatballs, gochujang glaze.
Ingredients
1 1/2 lb ground meat (preferably 1 lb ground pork + 1/2 lb ground beef)
1/2 cup panko breadcrumbs
1 large egg
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce (for the meat mixture)
3 green onions, finely sliced, divided
1–2 tbsp neutral oil (for the pan)
1/4 cup gochujang (Korean chili paste)
3 tbsp honey
2 tbsp soy sauce (for the glaze)
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tbsp water (to thin the glaze as needed)
1 tbsp sesame seeds (garnish)
2 green onions, thinly sliced (garnish)
Instructions
1. In a large bowl, combine ground meat, panko, egg, garlic, ginger, and 2 tbsp soy sauce. Fold in half of the sliced green onions. Mix gently until just combined.
2. Scoop and roll into 1 to 1 1/2-inch meatballs; arrange on a plate or tray.
3. Heat a large skillet over medium heat with neutral oil. Brown meatballs on all sides for 6–8 minutes.
4. Reduce heat to medium-low; continue cooking until the centers reach 160°F (beef/pork) or 165°F (poultry).
5. In a small saucepan, whisk gochujang, honey, 2 tbsp soy sauce, rice vinegar, sesame oil, and water; simmer 1–2 minutes until glossy and slightly thick.
6. Transfer cooked meatballs to the saucepan (or pour glaze into the skillet). Toss to coat evenly.
7. Sprinkle with sesame seeds and remaining green onions.
8. Serve hot over steamed rice, in lettuce wraps, or with sesame noodles.
Notes
Mix the meat gently and just until combined for the most tender texture.
Glaze after cooking so the sugars don’t burn; thin with a splash of water if it gets too sticky.
Brand heat varies—taste your gochujang glaze and adjust honey or vinegar to balance.
Nutrition
- Serving Size: ~150 g (4–5 meatballs)
- Calories: 290
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg
Keywords: quick dinner, easy dinner, dinner ideas, party appetizer, Korean BBQ, gochujang meatballs, sticky glaze, weeknight meal, easy recipe, food ideas