Korean BBQ Meatballs

Korean cuisine has taken the culinary world by storm, captivating taste buds with its vibrant flavors, tantalizing textures, and bold combinations. From the smoky aromas of grilled bulgogi to the spicy kick of kimchi, the essence of Korean food is a celebration of harmony and balance. Among its many offerings, Korean BBQ meatballs have emerged as a popular fusion dish that marries traditional Korean flavors with a universally loved comfort food—meatballs. This unique dish not only showcases the rich culinary heritage of Korea but also offers a modern twist that appeals to diverse palates.

Explore the delicious fusion of flavors with Korean BBQ meatballs, a dish that combines the mouthwatering essence of Korean cuisine with the comfort of classic meatballs. This recipe guides you through selecting the perfect ground meats, aromatics, and seasonings that make these meatballs unforgettable. Perfect for any occasion, they can be served as appetizers or a main dish. Bring the vibrant taste of Korean BBQ into your kitchen and impress your guests with this delightful recipe.

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Ingredients

For the Meatballs:

1 lb ground beef (or a mix of beef and pork)

1/4 cup breadcrumbs

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1/4 cup fresh ginger, grated

1 large egg

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon gochujang (Korean red chili paste)

1 tablespoon sugar (brown sugar preferred)

Salt and pepper to taste

For the Glaze:

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon gochujang (adjust for spice level)

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Garnish:

Sesame seeds

Extra chopped green onions

Instructions

Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, green onions, garlic, ginger, egg, soy sauce, sesame oil, gochujang, sugar, salt, and pepper. Mix everything together until well combined, but do not overmix.

Shape the Meatballs: Using your hands, scoop out about 1.5 tablespoons of the mixture and gently roll it into balls. Repeat until all the mixture is used, placing the meatballs on a baking sheet lined with parchment paper.

Bake the Meatballs: Preheat your oven to 400°F (200°C). Once heated, bake the meatballs for about 20 minutes or until they are cooked through and browned.

Make the Glaze: While the meatballs are baking, prepare the glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, and gochujang. Bring the mixture to a gentle simmer over medium heat. Once simmering, whisk in the cornstarch slurry and cook until the sauce thickens. Remove from heat.

Glaze the Meatballs: When the meatballs are fully cooked, remove them from the oven and transfer them to the saucepan with the glaze. Stir gently to coat the meatballs evenly.

Serve: Plate the glazed meatballs and sprinkle with sesame seeds and additional chopped green onions for garnish. Serve with steamed rice or lettuce leaves for wrapping.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings