Korean-Style Meatballs with Gochujang Glaze

Ever since I first bought a small tub of gochujang, I’ve used it in a wide variety of dishes. Gochujang is a staple of Korean cuisine: a fermented chili paste made from chili peppers, glutinous rice, and fermented soy or chilies that adds deep umami, heat, and sweetness. Its thick, paste-like texture makes it ideal for marinades, dipping sauces, or glazed dishes—like these Korean meatballs that pair perfectly with rice or as a party appetizer.

Korean Meatballs

5 out of 5

6 reviews

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

1 pound ground beef
1 pound ground pork
1 egg
1/2 cup bread crumbs
1/4 cup milk
1 tsp salt
1/2 tsp pepper
1/4 cup gochujang
1/4 cup sugar
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves , minced
1 tbsp grated ginger

Instructions

Preheat the oven to 350°F (175°C). In a large bowl, combine the ground beef, ground pork, egg, bread crumbs, milk, salt, and pepper. Knead gently until the mixture is evenly combined. Form into 1½-inch meatballs and place them on a baking sheet lined with parchment paper. Bake about 20 minutes, until cooked through and lightly browned.
While the meatballs bake, combine gochujang, sugar, soy sauce, rice wine, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over low heat for 5–10 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.
When the meatballs are done, toss them in the warm sauce to coat evenly. Alternatively, transfer meatballs and sauce to a slow cooker and keep on low until serving for easy party-style service.
Serve immediately with steamed rice and sliced green onions, or offer toothpicks for guests if serving as an appetizer.

Notes

These meatballs adapt well to make-ahead meals: keep them warm in a slow cooker on low, or refrigerate and reheat gently in the sauce. Adjust the gochujang amount to taste for milder or spicier results. Garnish with sesame seeds or chopped green onions for extra flavor and color.

Author: Steve Cylka