Korean Meatballs with Gochujang Drizzle Sauce Recipe
These Korean Meatballs feature lean ground beef mixed with bold flavors like ginger, garlic, scallions, and gochujang. Baked to juicy perfection, they are finished with a sweet and spicy gochujang glaze, making a perfect appetizer or main dish with a hint of Korean flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 20 meatballs)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Low Fat
Ingredients
Meatball Mixture
- 1 bunch scallions, chopped (about 1 cup)
- ½ cup whole wheat or regular breadcrumbs
- 1 large egg
- 2 tablespoons gochujang
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon grated fresh garlic (6 cloves)
- 1 tablespoon grated ginger, or 2 teaspoons dried ginger
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 pound 94% lean ground beef
Glaze
- ¼ cup honey
- 2 tablespoons gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons distilled vinegar or rice vinegar
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the meatballs evenly.
- Prepare meatball mixture: In a large bowl, combine the chopped scallions, breadcrumbs, egg, gochujang, soy sauce, olive oil, grated garlic, grated ginger, kosher salt, cracked black pepper, and ground beef. Mix thoroughly until all ingredients are well incorporated but avoid overmixing to keep the meatballs tender.
- Form meatballs: Using your hands or a scoop, form the mixture into uniform meatballs about 1 to 1.5 inches in diameter, ensuring they are compact and evenly sized for consistent cooking.
- Arrange meatballs on baking sheet: Place a parchment-lined or lightly greased baking sheet with the meatballs spaced out evenly to allow air circulation and even baking.
- Bake meatballs: Bake in the preheated oven for about 15 to 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C). Baking helps achieve a tender interior and lightly browned exterior without frying.
- Prepare glaze: While the meatballs are baking, in a small saucepan, whisk together honey, gochujang, toasted sesame oil, and distilled or rice vinegar. Warm over low heat until well combined and slightly thickened, stirring occasionally.
- Glaze meatballs: Remove meatballs from the oven and transfer to a serving dish. Drizzle the freshly made gochujang glaze generously over the meatballs.
- Serve: Garnish with additional chopped scallions or toasted sesame seeds if desired. Serve hot as an appetizer, snack, or main dish alongside steamed rice or vegetables.
Notes
- Use fresh garlic and ginger for the best flavor, but dried ginger works in a pinch.
- To make gluten free, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Adjust the amount of gochujang in the glaze to your preferred spice level.
- Make sure not to overmix the meatball mixture to keep them tender and juicy.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
