Korean Meatballs with a Gochujang Glaze

Korean meatballs with a gochujang glaze are ideal as a simple midweek meal or a crowd-pleasing game day snack. Hearty, spicy, sweet, and tangy, these gems are a great introduction to the Korean spice paste, gochujang, which will become your new favorite pantry staple.

You might also love my bulgogi burgers with kimchi sauce!

And be sure to check out all of my Korean Hawaiian recipes too.

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Why you'll love this recipe!

Because they taste so darn good! No matter what type of ground meat you use, the flavoring in the meatballs and the glaze is fantastic! And if you don't already use the Korean spice paste, gochujang, I'll tell you everything you need to know to make it a must-have pantry staple.

I love recipes I can throw together quickly on a weeknight, taste great as leftovers and can feed a crowd. This dish satisfies those requirements. Plus these little gems are perfect as a game day and Super Bowl snack.

I've made a few adjustments to the ingredients and method over time but I'm so glad I made these way back when and I know you'll be glad to add them to your repertoire now too!

Ingredients you'll need

The only two ingredients you may need to purchase at a specialty store are the gochujang and the gochugaru. But I promise you'll reach for them over and over once you try them.

• Ground meat: I show beef and pork in the picture. But you can use all beef or beef and lamb or try ground turkey or chicken but I would definitely stick with dark meat if you use poultry.
• Gochujang (Korean spice paste): Depending on how well stocked your local grocery is in the Asian products aisle, you might find this condiment. But the largest selection will be in a Korean market - where you can pick from spice level and size, etc.
• Gochugaru (Korean spice powder): This is a smoky pepper that comes in fine ground or coarse ground, hotter or mild. More likely to find it in a Korean market than your local grocery. Stored in a cool dry place, it will last for a while and you'll find it's an excellent addition to many dishes calling for a little heat.
• Panko bread crumbs: I like the light texture of panko but you can definitely use other bread crumbs or even matzo meal as a substitute.
• White pepper: Though white pepper has a distinctly different taste than black pepper - more herbaceous - it does start from the same peppercorn. But it's soaked and the black outer layer comes off. If you don't have any white pepper - no problem, use black or even consider increasing the gochugaru instead.
• Apricot jam: The jam is for texture and sweetness in the glaze. Absolutely try other jams if you're out of apricot. Fig, peach or blueberry would be great. Almost anything will work!
• Rice vinegar: White wine, apple cider, or sherry vinegar are possible substitutes. I keep black vinegar around and that would be delicious!
• Soy sauce: I prefer a low-sodium variety but no problem if you have regular.

How to make this recipe

Lots of make-ahead options here - make the meat mixture ahead, form the meatballs ahead and refrigerate, form and freeze, or cook and reheat. You can also make the glaze ahead of time.

1. Put all of your meatball ingredients into a large bowl - one big enough so you can mix the ingredients together easily.

2. Mix all the ingredients together with your hands or a wooden spoon. Try not to overmix but be sure all the delicious flavors have been spread around!

3. Preheat oven to 400°F. Roll golf ball size meatballs (or smaller or bigger to your preference) and place on a parchment-lined baking sheet.

4. Once the meatballs are rolled and ready, if you are using my bake and broil method, brush a little oil over each one to encourage browning in the oven. (I've skipped this step by accident and they still come out great.)

5. If baking immediately, place each tray in the preheated oven. Or if baking off one tray at a time (maybe you are refrigerating or freezing some for a later time) then place one tray in the oven and one in the refrigerator or freezer.

While the meatballs are baking, place all sauce ingredients in a small pot and heat on medium, just to combine and thicken just a bit. About 5 minutes.

6. Check your meatballs at 15 minutes. The internal temperature should be nearing 160°F. Remove from oven, turn oven on to broil, and brush the glaze on each ball. Return to oven to broil for about 2 minutes.

7. To serve, garnish with sliced green onions and sesame seeds. Heat the glaze and brush another layer on before sprinkling with the green onions and sesame seeds.

Check out my Korean meatballs web story for a quick visual guide for this recipe.

Expert Tips and Recipe FAQs

Tips

1. For midweek meals, I tend to gravitate to one-heat-source/one-pan meals as often as possible. So I've started making these with a "bake and broil" method, rather than searing the meatballs stove top and then finishing on a sheet pan in the oven. The "bake and broil" method works great. But feel free to "sear stove top and finish in the oven" if you prefer.
2. The glaze calls for apricot preserves. Running low on apricot, I once used fig preserves as well. This additon worked perfectly so don't be afraid to be creative with the jam choices for the glaze.
3. Feel free to play with what meats and bread crumbs you use. Adjust seasonings up or down to your liking. Meatballs are flexible and fun. Make them your own! Just pay attention to the general ratio of meat, eggs/liquid and bread crumbs.

FAQs

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.

Or extend the Korean theme and purchase kimchi, make these quick pickled Korean cucumbers, buy some frozen dumplings or make homemade mandu and pan fry them. Combine some home-cooked items with purchased items and you'll be all set!

Serving the spicy Korean meatballs as part of an appetizer buffet? Here are some other appetizer recipes:

White Bean Hummus Style Dip

Preserved Lemon Hummus

Shrimp and Crab Dip

Sweet and Spicy Pork Egg Rolls

My Inspiration for this Recipe

The original recipe for these Korean meatballs is from a food blog called Foxes Love Lemons. Since I originally posted my adaptation, I've added some gochugaru to the recipe, increased the quantities (cuz who doesn't love leftovers), and changed the cooking method. If you are already a fan of this recipe as it originally appeared, these are the original quantities:

• 3 green onions 
• 2 garlic cloves 
• 1 egg lightly beaten
• 1 pound ground beef or mix beef with pork or lamb
• ½ cup panko breadcrumbs
• 2 tablespoons gochujang 
• 1 tablespoon minced fresh ginger
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 2 tablespoons canola oil for pan-frying

• ⅓ cup apricot preserves
• 2 tablespoons gochujang 
• 1 ½ tablespoons rice vinegar
• 1 tablespoon soy sauce

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!