Korean BBQ Meatballs Recipe
Bold, juicy, and glazed to perfection, these Korean BBQ meatballs fuse sweet, spicy, and savory into every bite. They’re the ultimate crowd-pleasers, whether served as a weeknight main, prepped ahead for lunches, or presented as show-stopping appetizers.
Ingredient Breakdown
Ground beef lays the perfect foundation, providing the juicy tenderness and savory depth that every meatball craves. Its fat content helps the mixture stay moist during baking, while its robust flavor stands up to bold seasoning.
Gochujang, the iconic Korean red chili paste, infuses each meatball with a smoky heat and rich umami undertone. Just a couple teaspoons bring dimension without overpowering the dish.
Garlic and ginger, two aromatic powerhouses, are finely minced and mixed directly into the meat. Ginger is treated before use—either gently heated or soaked in vinegar—to reduce its enzymatic bite, leaving behind its warm zing. Soy sauce adds a layer of saltiness and depth, harmonizing with the spice of the gochujang.
Buttery crushed crackers act as the binder, standing in for traditional breadcrumbs. They bring a melt-in-your-mouth richness that elevates the meatballs’ texture and flavor.
Then comes the glaze—a luxurious reduction of garlic, beef broth, brown sugar, soy sauce, and gochujang. Finished with a touch of sesame oil and Sriracha, it coats each meatball in a glossy, sticky, irresistible sheen.
Step-by-Step Cooking Instructions
Begin by spreading the gochujang, salt, pepper, and soy sauce evenly over the ground beef. This method allows for efficient flavor integration with minimal handling, preserving the texture of the meat. Layer in the ginger, garlic, green onions, and crushed crackers, then mix gently using a fork.
Let the meat rest in the refrigerator for 30 minutes. This short chill firms the mixture, making shaping easier and helping the flavors settle into harmony.
Preheat the oven to a roaring 450°F. Using damp hands to prevent sticking, roll the meat into 12 uniform balls and nestle them in a cast iron skillet. Bake for 20 minutes until golden brown and caramelized on the surface.
While the meatballs cool slightly, drain most of the fat from the skillet, leaving just a teaspoon behind. Sauté garlic until fragrant, then deglaze with rice vinegar and soy sauce. Stir in brown sugar, broth, and gochujang, letting the sauce simmer and reduce. Finish with sesame oil and Sriracha.
Create a slurry with cornstarch and water, whisking it in slowly as the sauce reduces further. The result is a thick, syrupy glaze. Return the meatballs to the skillet, basting them generously as they simmer and soak up the sauce.
Recipe Tips
Use cold hands and a fork to mix without compacting the meat
Wet your hands to shape the meatballs evenly and avoid sticking
Preheat the skillet to sear the meatballs quickly and lock in moisture
Let the glaze simmer slowly for better flavor concentration
Garnish generously for both visual appeal and added flavor
What to Serve With This Recipe
These meatballs shine against a backdrop of warm, fluffy jasmine rice or sticky rice that soaks up every drop of glaze. For contrast, quick pickled cucumbers or a helping of kimchi offer a zesty bite that balances the richness.
Pair with stir-fried bok choy or crisp-tender veggies to round out the plate. For a more interactive experience, serve in lettuce wraps or with rice paper sheets for a build-your-own approach that guests will love.
Frequently Asked Questions
Can I use another protein like pork, chicken, or tofu?
Absolutely. Ground pork or chicken work beautifully. For a plant-based version, use firm tofu or a meat alternative.
How do I store and reheat leftovers without drying them out?
Store in an airtight container and reheat gently in a skillet with a splash of broth to retain moisture.
Can I make the meatballs ahead and freeze them?
Yes. Freeze after forming or after baking. Reheat in the oven and re-glaze before serving.
What can I use if I don’t have gochujang?
A mix of chili garlic sauce and a dash of miso or soy sauce can replicate the umami-rich heat.
Can I cook these on the stovetop instead of baking?
Yes, pan-fry over medium heat until fully cooked, then glaze as directed.
Creative Variations
Incorporate finely chopped shiitake mushrooms or water chestnuts for added dimension and bite. Roll smaller meatballs for skewers or party-friendly appetizers. Repurpose the glaze for tofu, grilled chicken, or even wings. For a hearty rice bowl, top these meatballs with a fried egg and sliced scallions—a satisfying twist on Korean comfort food.
These Korean BBQ meatballs deliver explosive flavor in every glossy, sesame-studded bite. Whether you serve them over rice, nestle them into lettuce cups, or spear them with toothpicks for a crowd, they’re sure to make a lasting impression. Easy to prep, bold in taste, and endlessly adaptable, they belong in your regular rotation.
Ingredients
For the Meatballs
1 pound ground beef
2 teaspoons gochujang (Korean red chili paste)
1 tablespoon soy sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons fresh ginger, grated (heated to 150°F or soaked in vinegar for 5 minutes)
4 cloves garlic, finely minced
⅓ cup thinly sliced green onions (plus more for garnish)
½ cup finely crushed buttery round crackers (such as Ritz®)
Toasted sesame seeds, for garnish
For the Glaze
4 cloves garlic, minced
¾ cup beef broth or water
⅓ cup brown sugar
⅓ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon gochujang
1 teaspoon sesame oil
1 teaspoon Sriracha
2 teaspoons cornstarch
1 tablespoon water
Instructions
Place the ground beef in a large mixing bowl. Distribute the gochujang evenly across the surface, followed by the salt, pepper, and soy sauce. Spreading these ingredients before mixing helps avoid overworking the meat. Add the grated ginger, minced garlic, green onions, and crushed crackers. Using a fork, gently combine everything just until the mixture comes together—do not overmix.
Cover the bowl and let the meat mixture chill in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld.
Preheat the oven to 450°F (220°C). Using damp hands, form the chilled meat mixture into 12 evenly sized meatballs. Arrange them in a single layer in a cast iron skillet.
Bake the meatballs for about 20 minutes, or until they are well-browned and cooked through. Once done, remove them to a plate and set aside.
While the meatballs rest, prepare the glaze in the same skillet. Leave about 1 teaspoon of rendered fat in the pan and discard the rest. Set the skillet over medium-high heat and add the minced garlic, sautéing for about a minute until aromatic.
Deglaze the skillet by pouring in the rice vinegar and soy sauce, scraping up any browned bits on the bottom. Add brown sugar, beef broth, and gochujang. Stir well to combine, then season with sesame oil and Sriracha. Let the mixture simmer and reduce by roughly one-third.
Meanwhile, in a small bowl, whisk together cornstarch and water to form a slurry. Reduce the skillet’s heat to medium-low and slowly whisk in the slurry. Continue simmering until the sauce thickens and reduces by about half its original volume.
Return the meatballs to the skillet and coat them thoroughly in the glossy sauce. Let them simmer for 3 to 5 minutes, basting occasionally, until they’re thoroughly reheated and well-glazed.
Finish by sprinkling with toasted sesame seeds and additional sliced green onions before serving.
Korean BBQ Meatballs Recipe
Ingredients
For the Meatballs
- 1 pound ground beef
- 2 teaspoons gochujang Korean red chili paste
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh ginger grated (heated to 150°F or soaked in vinegar for 5 minutes)
- 4 cloves garlic finely minced
- ⅓ cup thinly sliced green onions plus more for garnish
- ½ cup finely crushed buttery round crackers such as Ritz®
- Toasted sesame seeds for garnish
For the Glaze
- 4 cloves garlic minced
- ¾ cup beef broth or water
- ⅓ cup brown sugar
- ⅓ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Place the ground beef in a large mixing bowl. Distribute the gochujang evenly across the surface, followed by the salt, pepper, and soy sauce. Spreading these ingredients before mixing helps avoid overworking the meat. Add the grated ginger, minced garlic, green onions, and crushed crackers. Using a fork, gently combine everything just until the mixture comes together—do not overmix.
- Cover the bowl and let the meat mixture chill in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld.
- Preheat the oven to 450°F (220°C). Using damp hands, form the chilled meat mixture into 12 evenly sized meatballs. Arrange them in a single layer in a cast iron skillet.
- Bake the meatballs for about 20 minutes, or until they are well-browned and cooked through. Once done, remove them to a plate and set aside.
- While the meatballs rest, prepare the glaze in the same skillet. Leave about 1 teaspoon of rendered fat in the pan and discard the rest. Set the skillet over medium-high heat and add the minced garlic, sautéing for about a minute until aromatic.
- Deglaze the skillet by pouring in the rice vinegar and soy sauce, scraping up any browned bits on the bottom. Add brown sugar, beef broth, and gochujang. Stir well to combine, then season with sesame oil and Sriracha. Let the mixture simmer and reduce by roughly one-third.
- Meanwhile, in a small bowl, whisk together cornstarch and water to form a slurry. Reduce the skillet’s heat to medium-low and slowly whisk in the slurry. Continue simmering until the sauce thickens and reduces by about half its original volume.
- Return the meatballs to the skillet and coat them thoroughly in the glossy sauce. Let them simmer for 3 to 5 minutes, basting occasionally, until they’re thoroughly reheated and well-glazed.
- Finish by sprinkling with toasted sesame seeds and additional sliced green onions before serving.