Sticky Korean BBQ Meatballs with Gochujang Glaze are Irresistible!
Sticky Korean BBQ Meatballs with Gochujang Glaze are a delicious and irresistible dish that combines savory flavors with a hint of sweetness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup soy sauce
- 1/4 cup gochujang
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, green onions, garlic, and egg.
- Form the mixture into meatballs, about 1 inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- In a separate bowl, mix together soy sauce, gochujang, honey, sesame oil, rice vinegar, and ginger to create the glaze.
- Brush the glaze over the meatballs.
- Bake in the preheated oven for 20-25 minutes, or until cooked through.
- Garnish with sesame seeds before serving.
Notes
- For a spicier kick, add more gochujang to the glaze.
- These meatballs can be served as an appetizer or over rice for a main dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg