Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. Hearty, spicy, sweet, and tangy, they are a great introduction to the Korean spice paste, gochujang, which will quickly become a new pantry staple.
For ease of browsing, here are all of my appetizer and snack recipes in one place and my main courses in another. A good one to try midweek are my sake steamed clams.
Gochujang Meatballs are a Super Bowl Snack Win!
I’d like to wax poetic about creating these spicy korean meatballs because of my husband’s Korean heritage. I’d like to say I was exploring a new way to use the Korean spice paste called gochujang.
But really, it was my friend’s gorgeous photo on Facebook and her description of eating these delectable bites that inspired me to check out Foxes Love Lemons recipe (which also won Food52‘s “Best Spicy Recipe” contest). Once you make these, you’ll know why.
I gravitate to recipes I can throw together quickly on a weeknight and double easily for leftovers or to feed a crowd. This dish satisfies those requirements. Plus these little gems are perfect as a game day snack.
What is Gochujang?
A little backstory on the Korean spice paste called gochujang. Most cuisines have their go-to spicy condiment. In Korean cuisine, gochujang is it. Gochu means pepper and jang is the fermented soybeans.
It’s spicy and sweet — made from chile peppers, glutinous rice (also known as sticky rice), fermented soybeans, and salt with some sweetener generally added as well.
You can order it online (see below for some options) if you don’t have an Asian market or Korean grocery nearby. It’s usually sold in rectangular tubs. It is not a finishing sauce like a sriracha. Use a tablespoon or two as an addition to sauces, soups, stews and marinades to add a spicy depth of flavor, umami, and color.
What Kind of Meat is Best for Korean Meatballs?
When Cathy Barrow prepared them for my friend Carol, she used half beef and half lamb and loved it. I used half pork and half beef and we were very happy with the result. I think dark meat chopped chicken or turkey would work really well too.
How to Serve Spicy Korean Meatballs
I prepared a recipe and a half but you could easily double the recipe. Serve these meatballs with some extra glaze on the side for dipping. We ate them for dinner the first time I made them so I served the meatballs with broccolini and steamed rice. As an appetizer, they will be the first dish gone from the buffet.
By the way – the glaze calls for apricot preserves. Running low on apricot, I threw in some fig preserves as well. Worked perfectly so don’t be afraid to be creative with the jam.
What to Serve with Korean Meatballs
Serving them as a main course? Try this broccolini recipe – the technique would work just as well with regular broccoli or chinese broccoli or even bok choy. Or roast some vegetables – this cauliflower recipe is a great place to start.
Serving them as part of an appetizer buffet? Here are some other appetizer recipes:
Sweet and Spicy Pork Egg Rolls
Want to stay on the Korean theme? Purchase kimchi, quick pickle some sliced cucumbers, buy some frozen dumplings and pan fry them. Combine some home-cooked items with purchased items and you’ll be all set!
Supplies for Making Korean Meatballs with a Gochujang Glaze
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Spicy Korean Meatballs
Ingredients
Meatball Mixture
- 3 green onions very thinly sliced
- 2 garlic cloves minced
- 1 egg lightly beaten
- 1 pound ground beef or mix beef with pork or lamb
- 1/2 cup panko breadcrumbs
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons canola oil for pan-frying
Glaze:
- 1/3 cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- Garnishes: sliced green onion and toasted sesame seeds
Instructions
- Preheat oven to 350° F.
- In large bowl, combine all meatball ingredients except oil. Some notes here: Don’t overmix the ingredients – it will make your meatballs tough – just gently combine until everything appears evenly spread around. Form the mixture into golf-ball sized meatballs – or you can make them smaller or larger as fits your use.
- Heat oil in large skillet over medium-high heat. In batches without crowding the meatballs in the pan, brown the meatballs on all sides (ok, they are round so technically there are no sides.) I turned them once and it did the trick. Transfer meatballs to a rimmed baking pan and transfer to oven.
- Bake 10 minutes or until internal temperature reaches 160° F.
- Meanwhile, in a small pot, combine all glaze ingredients. Don’t be afraid to experiment with different jams other than apricot. Cook over medium heat 5 minutes or until mixture is slightly thickened.
- To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. I had extra glaze and served it alongside as well.
Notes
- The glaze calls for apricot preserves. Running low on apricot, I threw in some fig preserves as well. Worked perfectly so don’t be afraid to be creative with the jam.
- If you are pressed for time, you can cook the meatballs in the oven up to internal temp of 160° F, skipping the pan browning. If I were to do this, I would brush on the glaze when they are almost done and do a quick run under the broiler to get a similar searing effect as you would get from the pan browning.
- Closely adapted from a Foxes Love Lemons recipe.
Nutrition
These look perfect for game day. I love you used a combination of meats to get the best flavors!
It’s fun to experiment and to be able to use what’s around the house or meet dietary requirements. Some people will eat chicken but not pork and beef. People have told me ground chicken works really well!
I looooove Korean cuisine! We recently discovered a Korean restaurant in our area, and have already been there about half a dozen times! 🙂 These meatballs sounds amazing, and I’m really excited to try this at home now, thanks so much for sharing!
Don’t you just love the banchan? So fun to eat all the little dishes!
Okay these look amazing and will be happening for New Years!
They are a great party dish!
I have no idea how to pronounce that Korean spice paste, but I figure I can find it in the local Asian store. And once I get that, I’m almost all the way to meatball heaven:) Love your idea of mixing meats too.
Go Chew Jong 🙂 These are really yummy – I’ve been craving them ever since I posted them that day for social sharing!!!
LOVE Korean food – this looks perfect for game day!
Yes! that’s why I was inspired to share them again! Tis the season … and thanks for dropping by Ashley.
I love meatballs and these look amazing. I can’t wait to try the recipe!
So yummy – I can’t wait to make them again myself!
Wow! This looks perfect. I’m making this for Friday night dinner and serving it with crispy broccoli!
That’s perfect! What time should I be there :-)!
It’s been a while since our last visit, and we’re so glad coming back here and finding such an amazing recipe! This is very different from what we’re used to having here in Greece;we bet it’ll taste fantastic though and it’s perfect for an “Asian” dinner with friends:)
Thank you for introducing us to so many new things dear Beth, we loved learning about gochujang! And you’re right; every national/regional cuisine has its own spicy condiments. One of our favorites ones here, is tyrokafteri, made usually with feta and chili peppers.
Off we go to see the rest of your posts!:)
Panos and Mirella
xoxoxo
Dear Panos and Mirella, You make my day every time you visit. I learn something from you – (tyrokafteri) and you really engage with the content. What a lucky person I am to have met you both online and have this virtual friendship. These flavors are indeed probably quite different from what you are used to in Greece but would make an exciting and easy centerpiece for a meal with friends. And luckily, these days, you can always order interesting ingredients online, even if they are not so easy to find close by.
My mouth is watering just thinking about these meatballs! I can’t wait to try gochujang. Yum!
I’m so glad these turned out well for you, Beth. I’m kind of wishing I had a batch of these for the Super Bowl tonight, but we’re doing ribs and tostada pizza instead. Have a great rest of the weekend!
Wow – that sounds like a great spread Lori. Thanks again for the inspiration and terrific recipe. I’m also excited to be thinking more about Korean ingredients as well. Enjoy the Big Game!
I also find myself scouting the web for fast and easy dinner ideas. This recipe sounds like a winner, I’ll try them soon Beth! (need that gochujang!)
Yes – get the gochujang – I know you’ll love it – you are such creative cook!
I’m making these for Super Bowl tomorrow!!! Thanks so much for posting them – I’d forgotten all about this lovely recipe!
Me too! Requests are in – they are on the menu!
I’m just about to start them now. My mouth is already watering!
This is fun – almost like cooking together – I’m starting mine now!
I desperately need my meatball recipes updated – perfect!
Thanks Liz – these are really a winner. How’s the hand? When will you be back in the kitchen on full throttle?
Six weeks. But so happy to have both thumbs fixed!
You are always inspiring me, Beth! And I can see how you were moved to make these meatballs-I am seriously hungry seeing them. I’m going to make these for a birthday party potluck next week. I was just wondering what to bring so thank you! I’ve been making more Korean dishes and gochujang is a staple in my fridge now. I hope you have a wonderful weekend!
Perfect for a potluck and it doesn’t surprise me at all that you already have gochujang in your fridge!
These look great! Will definitely have to seek out gochujang and try the recipe!
And I think you can get away with either chicken or turkey. And you’ll love having gochujang in your staples pantry!