These sticky Korean BBQ meatballs are a burst of flavor with a sweet gochujang glaze that makes your taste buds dance! Juicy and tender, they are perfect for dinner or a fun party snack.
Just imagine biting into these tasty meatballs! I love serving them with rice or on a stick for easy eating. You’ll wish you made extra because they’re just that good! 😋
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but a mix of beef and pork adds extra juiciness. You can also use turkey or chicken for a leaner option. Just keep in mind that cooking times may vary.
Panko Breadcrumbs: These create a light and crispy texture in the meatballs. If you don’t have panko, regular breadcrumbs work fine, but you might need to adjust the quantity as they’re denser.
Gochujang: This Korean chili paste adds a sweet and spicy kick. If you can’t find it, a mix of sambal oelek and a bit of sugar can create a good substitute, though the flavor won’t be exactly the same.
Honey/Brown Sugar: The glaze uses honey for sweetness, but brown sugar is a great alternative if you prefer it. Depending on your taste, you could even experiment with maple syrup!
How Do You Ensure Perfectly Cooked Meatballs?
Cooking meatballs can be tricky, but with the right technique, you’ll nail it! Here’s how to make sure they turn out perfectly cooked every time:
- **Don’t Overmix:** When combining the ingredients, mix just until everything is combined. Overmixing can make the meatballs tough.
- **Do It in Batches:** Cook in smaller batches so the meatballs brown nicely. If you overcrowd the pan, they’ll steam instead of sear.
- **Check for Doneness:** The meatballs should be browned on the outside and reach an internal temperature of 160°F (71°C). A quick way to check is with an instant-read thermometer.
Taking these steps will give you juicy and flavorful meatballs that stick to your glaze perfectly! Enjoy your cooking! 🌟
Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped green onions (scallions)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
For the Sweet Gochujang Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
For Garnish:
- Toasted sesame seeds
- Thinly sliced green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook, making a total of about 35 minutes. Perfect for a quick and delicious meal or snack!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, brown sugar, black pepper, and salt. Mix gently until just combined, being careful not to overwork the meat to keep them tender.
2. Form Meatballs:
Using your hands or a small scoop, shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate as you go.
3. Cook the Meatballs:
Heat a large skillet over medium heat and add a little oil. Add the meatballs in batches, giving them space to brown evenly. Cook them for about 8-10 minutes, turning occasionally until they’re browned on all sides and fully cooked through. Once done, remove the meatballs from the skillet and set aside.
4. Make the Glaze:
In the same skillet, lower the heat to low. Add the gochujang, honey (or brown sugar), soy sauce, rice vinegar, sesame oil, and minced garlic. Stir and cook gently until well combined and slightly thickened, about 2-3 minutes.
5. Glaze the Meatballs:
Return the cooked meatballs to the skillet. Toss them in the glaze until evenly coated and sticky, allowing them to soak up all that delicious flavor for about 2 more minutes on low heat.
6. Serve:
Transfer the sticky meatballs to a serving dish. Sprinkle with toasted sesame seeds and garnish with sliced green onions. Serve hot with steamed rice or as an appetizer on toothpicks. Enjoy your flavorful Sticky Korean BBQ Meatballs with Sweet Gochujang Glaze!
Happy cooking! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes, you can absolutely swap ground beef for ground turkey or chicken! Just keep in mind that these leaner meats may cook faster, so check for doneness a bit earlier to keep them juicy.
Can I Make These Meatballs Ahead of Time?
Definitely! You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Just be sure to cover them tightly to prevent drying out. You can also freeze them cooked or uncooked for future meals!
What Should I Serve with These Meatballs?
These meatballs are delicious served over steamed rice or noodles to soak up the glaze. They also make great appetizers on toothpicks for parties! Pair with a simple green salad or some roasted vegetables for a complete meal.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave until heated through. You may want to add a splash of water or a bit more glaze to keep them moist.
Feel free to ask more questions if you have any!
