Name: Korean Barbecue-Style Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pound ground beef; ½ cup breadcrumbs; 1 large egg; 3 green onions, finely chopped; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; ½ teaspoon black pepper; ¼ cup brown sugar; ⅓ cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon chili paste (such as gochujang); 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; 2 teaspoons cornstarch dissolved in 2 tablespoons of water

Korean Barbecue-Style Meatballs are a flavorful fusion of sweet, savory, and spicy elements, capturing the essence of Korean cuisine in a bite-sized form. These meatballs are perfect as appetizers or served over rice for a satisfying main course.

Why I Love This Recipe

I appreciate how this recipe brings together the bold flavors of Korean barbecue into convenient meatballs. The combination of gochujang, soy sauce, and sesame oil creates a rich and complex taste, while the baking method keeps the preparation straightforward and healthier than frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
½ cup breadcrumbs
1 large egg
3 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon black pepper

For the Sauce:

¼ cup brown sugar
⅓ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon chili paste (such as gochujang)
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons cornstarch dissolved in 2 tablespoons of water (for thickening)

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, combine all the meatball ingredients. Mix until just combined—do not overmix.
Shape the mixture into small balls, about 1 inch in diameter.
Place the meatballs on a baking sheet lined with parchment paper or lightly greased.
Bake for about 15–20 minutes or until they are browned and cooked through.
While the meatballs are baking, prepare the sauce. In a saucepan over medium heat, combine the brown sugar, soy sauce, rice vinegar, chili paste, sesame oil, garlic, and ginger. Bring to a simmer.
Add the cornstarch and water mixture to the sauce, stirring continuously until the sauce thickens slightly—this should take about 2–3 minutes.
Once the meatballs are done, toss them in the sauce or drizzle the sauce over them when serving.
Garnish with sesame seeds and chopped green onions. Serve hot as an appetizer or over rice for a complete meal.

Servings and Timing

This recipe yields approximately 20 meatballs, serving 4 people. The total preparation and cooking time is about 40 minutes.

Variations

Protein Swap: I sometimes use ground turkey or chicken instead of beef for a lighter version.
Spice Level: Adjust the amount of gochujang to control the heat. For a milder taste, reduce the quantity or substitute with a milder chili paste.
Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce to make the recipe gluten-free.

Storage and Reheating

Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs without the sauce for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat meatballs in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Reheat the sauce separately and combine before serving.

FAQs

How can I make the meatballs more tender?

Avoid overmixing the meat mixture, as this can make the meatballs dense. Mixing just until combined keeps them tender.

Can I prepare the meatballs ahead of time?

Yes, I often prepare the meatballs and refrigerate them uncooked for up to 24 hours. Bake them when ready to serve.

What can I serve with these meatballs?

I like to serve them over steamed rice with a side of kimchi or a simple cucumber salad to complement the flavors.

Can I use a different type of vinegar?

Rice vinegar is traditional, but if unavailable, I sometimes use apple cider vinegar as a substitute, keeping in mind it may slightly alter the taste.

Is it necessary to use gochujang?

Gochujang provides the distinctive Korean flavor. If unavailable, I substitute with a mix of chili paste and a touch of sugar, though the flavor won’t be identical.

Conclusion

These Korean Barbecue-Style Meatballs are a delightful way to enjoy the bold flavors of Korean cuisine in a simple and accessible dish. Whether served as an appetizer or a main course, they are sure to impress with their sweet and spicy glaze.