Print

Best Spicy Korean BBQ Meatballs Recipe

Korean BBQ meatballs - featured image
Print Recipe

Juicy, caramelized meatballs coated in a sticky-sweet-spicy gochujang glaze. Ready in about 30 minutes, they’re perfect for weeknight dinners, game day spreads, or casual dinner parties.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 blend)
  • 1/2 cup (45g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 3 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce (low-sodium if desired)
  • 1 teaspoon sesame oil
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons gochujang (for glaze)
  • 3 tablespoons brown sugar, packed (for glaze)
  • 2 tablespoons soy sauce (for glaze)
  • 1 tablespoon rice vinegar (for glaze)
  • 1 teaspoon sesame oil (for glaze)
  • 1 clove garlic, minced (for glaze)
  • 2 tablespoons water (for glaze)
  • 1 tablespoon sesame seeds, toasted (for garnish)
  • 2 green onions, sliced (for garnish)
  • Optional: fresh cilantro or red pepper flakes (for garnish)

Instructions

  1. Make the panade: In a large mixing bowl, combine panko breadcrumbs and milk. Stir and let sit for 5 minutes until a paste forms.
  2. Mix the meatball ingredients: Add ground beef, chopped green onions, minced garlic, grated ginger, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, egg, salt, and pepper to the panade. Gently mix with your hands until just combined.
  3. Form the meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top if using. Using a cookie scoop or tablespoon, form the mixture into 1.5-inch meatballs (about 20-24). Place on prepared rack or sheet.
  4. Make the glaze: In a small saucepan, combine 2 tablespoons gochujang, brown sugar, 2 tablespoons soy sauce, rice vinegar, 1 teaspoon sesame oil, 1 clove minced garlic, and water. Whisk over medium heat until simmering. Reduce heat to low and cook 3-4 minutes, stirring occasionally, until thickened and glossy. Remove from heat.
  5. Bake the meatballs: Bake for 12 minutes until browned and cooked through. If not using a wire rack, flip halfway through.
  6. Glaze and finish: Remove meatballs from oven. Brush generously with glaze. Return to oven for 3-4 minutes until glaze caramelizes. For extra glaze, brush on a second coat after removing from oven. Let rest 2-3 minutes.
  7. Garnish and serve: Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Add optional cilantro or red pepper flakes if desired.

Notes

Don’t skip the panade—it keeps meatballs tender. Use a light hand when mixing to avoid toughness. For extra flavor, chill formed meatballs for 15-20 minutes before baking. Toast sesame seeds in a dry pan for 2-3 minutes. Double the glaze for extra dipping. Adjust sweetness or spiciness to taste.

Nutrition

Keywords: Korean BBQ meatballs, spicy meatballs, gochujang meatballs, game day appetizer, easy meatball recipe

Find it online: https://shimmersnack.com/best-spicy-korean-bbq-meatballs-recipe/