Korean Gochujang Meatballs

These Korean Gochujang Meatballs feature ground beef flavored with the sweet and spicy notes of traditional Korean chili paste, and are sure to awaken your tastebuds.

Course Appetizer, Side Dish

Cuisine Asian, Korean

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 300kcal

Author Michelle

Ingredients

1 ½ lbs lean ground beef
2 tablespoon soy sauce
1 tablespoon minced garlic
1 teaspoon minced ginger
2 green onion chopped finely, or 2 tablespoon finely chopped white onion
2 teaspoon sesame oil
½ teaspoon black pepper
1 tablespoon granulated sugar
2 tablespoon gochujang
1 large egg
¾ C panko breadcrumbs

Glaze:

3 tablespoon gochujang
2 tablespoon rice vinegar
2 teaspoon sesame oil
1 tablespoon minced garlic
5-6 tablespoon rice syrup

Garnish:

sesame seeds
green onions chopped

Instructions

Make the meatballs:

Preheat oven to 425°F/218°C.
Prepare a large rimmed baking sheet with aluminum foil. Set aside.
In a bowl, combine ground beef, soy sauce, garlic, ginger, onion, sesame oil, black pepper, granulated sugar, gochujang, egg, and panko breadcrumbs.
Mix the meat with the seasonings until well incorporated.
Form the meat mixture into small balls using a tablespoon or small ice cream scoop.
Roll the meatballs in between your palms to shape and place onto the prepared baking sheet pan.
Repeat with the remainder.
Bake at 425°F/218°C for 15-20 minutes, until fully cooked.

Make the gochujang glaze:

In a small pan, combine gochujang, rice vinegar, sesame oil, minced garlic and rice syrup.
Cook over medium heat until bubbly.
Add in the cooked meatballs and coat with the gochujang sauce.
Remove from heat and garnish with sesame seeds and chopped green onion.
Serve with steamed rice, or on its own as an appetizer.

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