Sticky Korean BBQ Meatballs with Gochujang Glaze

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These Sticky Korean BBQ Meatballs with Gochujang Glaze are the perfect fusion of savory, sweet, and spicy. Coated in a luscious glaze and garnished with fresh green onions and sesame seeds, they make a bold statement whether served as an appetizer, over rice, or in lettuce wraps. These meatballs are a flavor-packed crowd-pleaser that’s impossible to resist.

Imagine tender, juicy meatballs baked until golden, then tossed in a sticky gochujang BBQ sauce that clings to every bite. The heat from the chili paste balances beautifully with brown sugar and garlic, making this dish a total flavor bomb. Perfect for casual dinners, game nights, or even a quick meal prep idea!

Why You’ll Love This Sticky Korean BBQ Meatballs with Gochujang Glaze

These meatballs check all the boxes: bold flavor, easy to make, and versatile. You can prep them ahead, freeze them, and reheat without losing their juicy texture. The glaze elevates a basic meatball into a dish you’ll crave weekly.

They’re also a brilliant way to explore Korean-inspired flavors in a non-intimidating way, especially if you’re new to gochujang. The sauce alone is worth making in a big batch for other dishes, too!

What Kind of Gochujang Should I Use?

Look for traditional Korean gochujang paste, which is made from red chili powder, fermented soybeans, rice, and salt. It comes in tubs or squeeze bottles and can usually be found in the international aisle of your grocery store or an Asian market.

Mild or medium heat levels are best for balance, especially if you’re serving this to kids or spice-sensitive guests. But if you like it hot, go for a spicier version or add an extra spoonful!

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Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

Each ingredient in this dish plays a crucial role in building layers of flavor and texture. From the juiciness of the meat to the punchy glaze, here’s what you’ll need:

• Ground pork or beef: This is the base of the meatballs, giving them richness and a tender bite.
• Breadcrumbs: Help bind the meatballs and absorb juices to keep them moist.
• Egg: Acts as a binder to hold everything together.
• Garlic and Ginger: Freshly grated, they add bold, aromatic flavor essential to Korean cuisine.
• Green onions: Offer a subtle bite and brightness.
• Soy sauce: Adds umami depth and saltiness.
• Sesame oil: Brings a nutty, toasty flavor that’s iconic in Asian dishes.
• Gochujang paste: The heart of the glaze, it delivers heat and fermented depth.
• Brown sugar: Balances the spice with sweetness.
• Rice vinegar: Gives a hint of tang that cuts through the richness.
• Honey: Adds stickiness and a natural sweet note to the glaze.
• Sesame seeds and extra green onions (for garnish): Finish with texture and color.

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Make the Meatball Mixture

In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, and sesame oil. Mix gently until everything is evenly combined, being careful not to overwork the meat.

Step 2: Shape and Bake

Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a lined baking sheet and bake at 400°F (200°C) for 18-20 minutes or until browned and cooked through.

Step 3: Prepare the Gochujang Glaze

While the meatballs are baking, whisk together gochujang, brown sugar, honey, rice vinegar, garlic, and a splash of water in a saucepan. Simmer over medium heat for 5-7 minutes until the glaze thickens slightly.

Step 4: Toss to Coat

Once the meatballs are done, transfer them to a large bowl. Pour the hot glaze over the meatballs and toss until they are evenly coated and glossy.

Step 5: Garnish and Serve

Serve the meatballs hot over steamed rice or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds for that perfect finish.

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How to Serve and Store These Sticky Korean BBQ Meatballs with Gochujang Glaze

This recipe makes around 18-20 meatballs, perfect for feeding 4 to 6 people as a main course. Serve them hot over freshly steamed jasmine or sticky rice for a comforting meal, or pair them with lettuce cups for a lighter, low-carb option.

To store leftovers, let the meatballs cool completely and transfer them to an airtight container. They can be refrigerated for up to 4 days. For longer storage, freeze them (glazed or unglazed) in a freezer-safe bag or container for up to 2 months. Reheat in the microwave or a covered skillet over low heat.

What to Serve With Sticky Korean BBQ Meatballs with Gochujang Glaze?

Steamed Jasmine Rice

A fluffy, neutral base that soaks up the rich glaze perfectly.

Pickled Cucumbers

These offer a crisp, tangy contrast that refreshes the palate between bites.

Korean Kimchi

Fermented napa cabbage or radish kimchi pairs beautifully with the deep umami of the gochujang glaze.

Garlic Sesame Broccoli

Lightly steamed broccoli tossed in sesame oil and garlic rounds out the meal with a veggie punch.

Miso Soup

A light and soothing side that complements the meatballs without overpowering them.

Korean Japchae (Glass Noodles)

These stir-fried sweet potato noodles add a chewy texture and another layer of flavor.

Lettuce Wraps

Perfect for a fresh bite—wrap a glazed meatball in butter lettuce with a little rice and scallions.

Fried Rice

Swap plain rice for egg fried rice or kimchi fried rice for a more indulgent pairing.

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Frequently Asked Questions

1. Can I use a different type of meat?
Absolutely! Ground chicken or turkey are great leaner alternatives, though they may be a bit drier. You can also try a blend of pork and beef for added richness.

2. Is gochujang very spicy?
Gochujang has a noticeable kick but isn’t overwhelmingly spicy. The heat level depends on the brand and amount used. Feel free to adjust to your taste by adding more honey or brown sugar if it gets too fiery.

3. Can I make these ahead of time?
Yes! You can prepare the meatballs a day in advance and store them uncooked in the fridge. Bake and glaze them fresh before serving. They also freeze well both cooked and uncooked.

4. What if I can’t find gochujang?
You can substitute with a mix of sriracha, miso paste, and a touch of honey. It won’t be the same, but it will still deliver a sweet-spicy umami hit.

5. Can I cook these meatballs in a skillet instead of baking?
Definitely. Just brown them in batches over medium heat with a little oil until cooked through. Be sure to turn them gently so they don’t break apart.

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And let me know in the comments how yours turned out. Did you serve it over rice, noodles, or wrap it in lettuce? Did you spice it up or tone it down?

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Conclusion

Sticky Korean BBQ Meatballs with Gochujang Glaze bring bold Korean flavors right to your dinner table with little effort. Whether you’re planning a quick weeknight meal or a party appetizer, these meatballs deliver every time. Easy to make, packed with umami, and customizable to your taste, this dish is a guaranteed win in any kitchen!

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