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
- 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.
- 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.
- 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
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 added as well.
You can order gochujang online 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.Â
All beef, beef and lamb, beef and pork or dark meat ground chicken or turkey are all options. What's best is what you like or have available in the house!
Freezing the uncooked meatballs works really well. You can also freeze them after they are cooked.
The glaze can be prepared ahead of time and refrigerated - just reheat when you are ready to use it (but no need to reheat for brushing before broiling). You can also prepare the meat mixture ahead and refrigerate for a few hours or a day. Or form the meatballs and refrigerate right on the sheets trays, covered for up to two days. After that I would freeze them if you are not ready to use them.
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:
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
- â…“ 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!

Korean Meatballs with a Gochujang Glaze
Beth LeeIngredients
Meatball Mixture
- 2 pounds ground beef or mix beef with pork or lamb
- 4 - 5 green onions very thinly sliced, about ½ cup (plus additional for garnish)
- 3 garlic cloves minced
- 2 eggs lightly beaten
- 1 cup panko breadcrumbs
- 4 tablespoons gochujang Korean chili paste
- 1.5 tablespoons minced fresh ginger
- 2 teaspoons kosher salt
- 2 teaspoons gochugaru adjust to your taste for spice
- 1 teaspoon ground white pepper
- 2 tablespoons canola oil for pan-frying or brushing on meatballs
Glaze:
- ½ cup apricot preserves
- 3 tablespoons gochujang Korean chili paste
- 2.25 tablespoons rice vinegar
- 1.5 tablespoons soy sauce
Garnishes
- 1 green onion sliced at an angle
- 1 - 2 teaspoons toasted sesame seeds can toast yourself by swirling in a medium heat frying pan or buy pre-toasted seeds
Instructions
- Preheat oven to 400° F. Place all meatball ingredients in a large bowl - except oil.
- Gently combine until everything appears evenly spread around. Use your hands or a wooden spoon. Don't overmix the ingredients - it will make your meatballs tough.
- Form the mixture into golf-ball sized meatballs and place on a parchment-lined baking sheet. Feel free to make the meatballs smaller or larger as you prefer. Just remember smaller or larger meatballs may cook at a different rate so let your instant-read thermometer be your guide.
- Brush oil on the outside of the meatballs and place in preheated oven for 15 minutes. If baking two trays at once, trade shelves half way through.
- While the meatballs are baking, in a small pot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened and combined.
- At 15 minutes, check internal temperature of the meatballs - should be nearing 160°F. Remove the tray(s) of meatballs and brush with the glaze. Turn oven to broil.
- Broil on middle rack for about 2 minutes.
- To serve, brush meatballs with additional warm glaze and sprinkle with green onion and sesame seeds. If there is extra glaze (and there will be), serve it alongside the meatballs 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 not pressed for time, feel free to pan sear on the stove top and then finish baking in the oven. Then glaze when they come out of the oven with warm glaze.
- 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.
- Closely adapted from a Foxes Love Lemons recipe.
Nutrition

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Sandi
These look perfect for game day. I love you used a combination of meats to get the best flavors!
Beth Lee
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!
Dini
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!
Beth Lee
Don’t you just love the banchan? So fun to eat all the little dishes!
Nellie Tracy
Okay these look amazing and will be happening for New Years!
Beth Lee
They are a great party dish!
laura@motherwouldknow
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.
Beth Lee
Go Chew Jong 🙂 These are really yummy - I've been craving them ever since I posted them that day for social sharing!!!
Ashley @ Big Flavors from a Tiny Kitchen
LOVE Korean food - this looks perfect for game day!
Beth Lee
Yes! that's why I was inspired to share them again! Tis the season ... and thanks for dropping by Ashley.
Lisa @ Panning The Globe
I love meatballs and these look amazing. I can't wait to try the recipe!
Beth Lee
So yummy - I can't wait to make them again myself!
Erin
Wow! This looks perfect. I'm making this for Friday night dinner and serving it with crispy broccoli!
Beth Lee
That's perfect! What time should I be there :-)!
Little Cooking Tips
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
Beth Lee
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.
Carol Borchardt
My mouth is watering just thinking about these meatballs! I can't wait to try gochujang. Yum!
Lori @ Foxes Love Lemons
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!
Beth Lee
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!
Deb|EastofEdenCooking
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!)
Beth Lee
Yes - get the gochujang - I know you'll love it - you are such creative cook!
susan / the wimpy vegetarian
I'm making these for Super Bowl tomorrow!!! Thanks so much for posting them - I'd forgotten all about this lovely recipe!
Beth Lee
Me too! Requests are in - they are on the menu!
susan / the wimpy vegetarian
I'm just about to start them now. My mouth is already watering!
Beth Lee
This is fun - almost like cooking together - I'm starting mine now!
Liz Schmitt
I desperately need my meatball recipes updated - perfect!
Beth Lee
Thanks Liz - these are really a winner. How's the hand? When will you be back in the kitchen on full throttle?
Liz Schmitt
Six weeks. But so happy to have both thumbs fixed!
Hannah
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!
Beth Lee
Perfect for a potluck and it doesn't surprise me at all that you already have gochujang in your fridge!
Sarene (FringeFood)
These look great! Will definitely have to seek out gochujang and try the recipe!
Beth Lee
And I think you can get away with either chicken or turkey. And you'll love having gochujang in your staples pantry!