Sticky Korean BBQ Meatballs with Gochujang Glaze

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These Sticky Korean BBQ Meatballs with Gochujang Glaze are the ultimate fusion of savory, spicy, and sweet. Each bite bursts with juicy, umami-packed flavor, perfectly balanced by the fiery tang of gochujang and a sticky BBQ glaze. Topped with sesame seeds and fresh green onions, they’re as visually irresistible as they are delicious.

Whether you’re planning a cozy dinner at home or need a standout appetizer for a gathering, these meatballs deliver bold flavors in a compact, satisfying form. Serve them over steamed rice, tucked into lettuce wraps, or even solo with a toothpick—they’re guaranteed to disappear fast.

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Preparation Phase & Tools to Use

Before you dive into making these mouthwatering meatballs, make sure your kitchen is prepped with the right tools:

• Mixing Bowls: You’ll need at least two sizes. One for mixing the meatball mixture and one for whisking up the glaze. Choose stainless steel or glass for easy cleanup.
• Baking Sheet with Parchment Paper: Roasting your meatballs keeps them tender and juicy without excess grease. Parchment prevents sticking and makes cleanup a breeze.
• Small Saucepan: For simmering and thickening the sticky gochujang glaze. Choose a nonstick or heavy-bottomed pan to prevent burning.
• Measuring Spoons & Cups: Precise measurements are crucial when balancing bold flavors like gochujang, soy sauce, and brown sugar.
• Tongs or Chopsticks: For tossing the cooked meatballs in the glaze without breaking them apart.
• Optional: Cookie Scoop: To ensure your meatballs are uniform in size for even cooking and better presentation.

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Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

• Ground beef or pork (or a mix): The heart of the meatballs—choose a slightly fatty blend for juicy results.
• Panko breadcrumbs: These help bind the meatballs while keeping them light and tender.
• Egg: Essential for holding the meat mixture together.
• Garlic (minced): Adds depth and a sharp, aromatic bite.
• Ginger (grated): Brings a fresh, zesty warmth that complements the Korean flavors.
• Green onions (chopped): Adds color and a mild oniony crunch inside and on top.
• Soy sauce: Provides saltiness and umami depth.
• Sesame oil: Infuses nutty, toasty flavor into every bite.
• Salt & pepper: For basic seasoning and flavor balance.

For the Gochujang Glaze:

• Gochujang: The star ingredient—a fermented chili paste that brings sweet heat.
• Brown sugar: Balances the spice with rich sweetness.
• Rice vinegar: Adds acidity to cut through the richness.
• Soy sauce: Reinforces the umami kick.
• Garlic & ginger: Mirrors the flavors in the meatballs and deepens the glaze.
• Cornstarch slurry (cornstarch + water): Thickens the glaze into a luscious, sticky coating.

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How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper. Mix just until everything is incorporated—don’t overwork it to keep the meatballs tender.

Step 2: Shape and Bake

Use a cookie scoop or your hands to form uniform meatballs, placing them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15-18 minutes until cooked through and slightly golden.

Step 3: Make the Gochujang Glaze

While the meatballs are baking, whisk together gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for another 2-3 minutes until the glaze thickens.

Step 4: Coat the Meatballs

Once the meatballs are out of the oven, transfer them to a bowl or directly to the saucepan. Toss gently to coat each meatball generously with the sticky glaze.

Step 5: Garnish and Serve

Top with chopped green onions and sesame seeds. Serve hot over steamed rice, or enjoy as finger food with toothpicks for dipping.

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How to Serve and Store These Sticky Korean BBQ Meatballs

Serving:
Serve these saucy meatballs warm and fresh out of the oven. They’re amazing over jasmine rice, tucked into lettuce wraps with pickled veggies, or skewered on sticks for party appetizers. For a complete meal, pair them with kimchi, cucumber salad, or a side of stir-fried greens.

Storing:
Let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through. You can also freeze the cooked (and glazed) meatballs for up to 2 months—just thaw and reheat as needed.

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Frequently Asked Questions

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste with a sweet and spicy flavor. It’s available in the international aisle of most supermarkets or Asian grocery stores.

Can I use ground chicken or turkey instead?

Absolutely! Ground chicken or turkey works well and makes a leaner version of this recipe. Just keep an eye on the cooking time to avoid drying them out.

Is there a gluten-free option?

Yes—use gluten-free soy sauce (like tamari) and gluten-free panko breadcrumbs. Gochujang is often gluten-containing, so look for a certified gluten-free version.

Can I make the meatballs ahead of time?

Yes! You can prepare and shape the meatballs a day in advance. Store them in the fridge until you’re ready to bake and glaze.

What if I don’t have rice vinegar?

You can substitute it with apple cider vinegar or white wine vinegar. Just note that the flavor will be slightly different but still tasty.

Can I air fry the meatballs?

Definitely. Air fry at 375°F (190°C) for about 12-15 minutes until golden and cooked through, then toss with the glaze.

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Want More Dinner Ideas with a Kick?

If these Sticky Korean BBQ Meatballs are your kind of bold and flavorful, you’ll love these other savory meals:

• Longhorn Parmesan Chicken with its cheesy, golden crust.
• Philly Cheesesteak Sloppy Joes for a meaty, melty weeknight hit.
• One Skillet Spicy Honey BBQ Sausage Pasta if you like that sweet-heat balance.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta for another irresistible twist on Asian-inspired comfort food.

And for more daily food inspiration and recipes, follow along on my Pinterest: Life With Olivia Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go all-in with the gochujang heat or tone it down? Did you serve it over rice or lettuce wraps?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook bolder, tastier meals.

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