Korean Meatballs with Gochujang Glaze! If you’re a fan of meatballs and gochujang, you have to try these! Delicious on their own, with a bowl of rice or in a hoagie!
Someone literally sent me a direct message yesterday asking me if I had a good Korean meatball recipe. I thought well, I have this recipe and this glaze, and I have all the ingredients, so let’s make ’em!
Korean Meatballs with Gochujang Glaze
What is it about meatballs? I love them so much. Give me a good meatball and I am in heaven. Give me a cheese stuffed meatball and I am overjoyed!! Maybe I should have watched this video before making my video. . then I would have used cubes of string cheese instead. Stuff these babies with cheese or don’t. Either way, these meatballs are delicious!
As I stated above, I think these meatballs would be super delicious with a bowl of white rice and some kimchi, just plain by themselves, or in a hoagie! Can you guess where I went for this bread? I went to Wawa. . if you know, you know. I couldn’t find what I was looking for at the grocery store.
I use the same gochujang glaze on these beef short ribs and honestly, this glaze is great with anything: chicken, salmon, beef and the Korean meatballs!
Hope you try the recipe!
Korean Meatballs with Gochujang Glaze
Ingredients
For the meatballs:
- 1 lb. lean ground beef
- 1 teaspoon sesame oil
- 1/2 cup panko
- 1/2 teaspoon ground ginger
- 1 large egg
- 1 heaping tablespoon gochujang + more if desired
- pinch salt and pepper
- 2 to 3 cloves garlic minced
- 3 green onions finely diced + more for garnish
- 1 cup shredded mozzarella cheese or cubed string cheese
- 1 tablespoon olive oil extra virgin
- sesame seeds for garnish
For the gochujang glaze:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon brown rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger minced
- 2 cloves garlic minced
- 1 tablespoon gochujang
- 1 tablespoon cornstarch
Instructions
For the meatballs:
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
- In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
- For the gochujang glaze:
- Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
- Enjoy meatballs with rice, or in a hoagie with some lettuce!
