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How to Make Korean-Style Meatballs with a Gochujang Glaze

Korean meatballs with a gochujang glaze are a simple midweek meal or a crowd-pleasing game day snack. Spicy, sweet, and tangy, these gems are a great introduction to the Korean spice paste, gochujang.

Key Ingredients for Meatball Mixture

ground beef/pork/lamb

1

2

green onions

3

4

garlic & ginger

eggs

5

6

panko bread crumbs

gochujang

7

gochugaru

8

salt & white pepper

Key Ingredients for gochujang glaze

gochujang

1

2

 rice vinegar

3

4

apricot preserves

soy sauce

5

garnish: green onion

6

garnish: sesame seeds

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. 

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 (which may affect cooking time).

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 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.

This recipe makes about 3-4 dozen meatballs so you can definitely freeze some for later or feed a crowd. For the complete recipe and step-by-step instructions head to my blog!

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