Description
Tender meatballs coated in a sweet and spicy gochujang glaze, inspired by Korean BBQ flavors.
Ingredients
Scale
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- For the Glaze:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, panko, egg, green onions, garlic, soy sauce, sesame oil, ground ginger, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 15-20 minutes, or until cooked through.
- While the meatballs are baking, prepare the glaze: In a small saucepan, combine gochujang, soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, and ginger. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes.
- Toss the baked meatballs in the glaze until evenly coated.
- Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
For a spicier version, add more gochujang to the glaze. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: Korean
Nutrition
- Calories: 250
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 15g
- Protein: 18g