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!
you just made me hungry, love meatballs, all kinds, but not this meatball, so thank you, really like the flavors in these, in a hoagie or just served as an appetizer as your show in your photos that made me so hungry, ha, thank you
Made this tonight and it was so yummy! Thank you!
Hooray!!!