Korean-Inspired Gochujang Meatballs

Bye bye, boring meatballs…these Korean-Inspired Gochujang Meatballs will liven up any rice bowl or appetizer spread with bold flavor!

Course Appetizer, Main Course

Cuisine American, Korean

Keyword Gochujang Meatballs

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 403kcal

Author Cara Harbstreet

Ingredients

For the Gochujang Meatballs:

1 ½ lbs ground beef 85/15
2 ½ tbsp low sodium soy sauce
2 ½ tbsp gochujang Korean red pepper paste
1 tbsp grated ginger
3 cloves garlic minced
½ tsp white pepper
1 large egg lightly beaten
⅓ cup panko breadcrumbs

For the Glaze:

3 tbsp gochujang Korean red pepper paste
3 tbsp honey
3 tbsp rice vinegar
1 1/2 tbsp low sodium soy sauce
1 1/2 tbsp toasted sesame oil

Optional Toppings

toasted sesame seeds
green onions thinly sliced

Instructions

Preheat the oven to 400 degrees F (about 205 degrees C). Line a large sheet pan or baking sheet with parchment paper or foil, or spray it down with non-stick spray
Add all the ingredients for the gochujang meatballs to a large mixing bowl. Using clean hands or a soft spatula, mix it all together until everything is evenly combined. Portion out individual meatballs with a spoon or small scoop and roll them into round shapes.
Place the meatballs on the baking sheet so none of them touch. Bake on the middle rack for 16-18 minutes or until the meatballs are cooked through and starting to brown, or the internal temperature reaches 160 degrees F.
Meanwhile, make the glaze. Warm a small saucepan over low heat and add the gochujang, rice vinegar, honey, soy sauce, and toasted sesame oil. Whisk it together until it's saucy and smooth (which should only take about 30-60 seconds once the saucepan heats up). Remove from heat.
To serve, toss the cooked meatballs in half of the gochujang glaze, reserving the other half to drizzle on top. Serve alone as an appetizer, or combine with cooked rice, vegetables, kimchi, and other toppings to build a complete meal in a bowl. Serve while hot and enjoy.

Notes

Don't overwork the meatball mixture, otherwise the texture will get dense and chewy.

To store leftovers, refrigerate for up to 5 days before reheating to eat again. If using for meal prep, leftover meatballs can be frozen up to three months if sealed tightly in a freezer-safe storage bag. Thaw overnight before reheating.

Nutrition