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Korean Gochujang Meatballs Recipe

ByCaroline
Jump to Recipe· 4.4 from 3 reviews

If you’re craving something with bold flavors and a little kick, you’re going to love this Korean Gochujang Meatballs Recipe. I stumbled upon it while trying to jazz up my usual meatball routine and honestly, it’s become an instant favorite in my house. These meatballs strike the perfect balance between savory, sweet, and spicy, and the glaze? Oh, it takes them to a whole new level. Stick around—I’m going to walk you through everything so you can nail this delicious dish every single time.

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Why This Recipe Works

  • Bold Flavor Profile: The gochujang chili paste adds a wonderful spicy-sweet depth that’s uniquely Korean and incredibly tasty.
  • Balanced Texture: Panko breadcrumbs keep the meatballs tender without being dense or dry.
  • Versatile Glaze: The apricot and soy glaze adds a sticky glaze that’s both sweet and savory, making every bite irresistible.
  • Simple Process: Browning in a skillet then baking guarantees juicy meatballs with a perfect crust.
Korean Gochujang Meatballs, spicy Korean meatballs, Gochujang meatball recipe, Korean-inspired appetizer, savory spicy meatballs - A metal tray with shiny, patterned surface holds several small, round meatballs covered in thick dark brown sauce that looks sticky and glossy. The meatballs are placed close but not touching, with one meatball on the near edge of the tray sitting in a small pool of sauce. On the left side of the tray, there is a small glass bowl partly visible, filled with the same dark brown sauce. The tray sits on a deep red cloth, and the overall lighting shows shine on the sauce and texture on the meatballs. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Korean Gochujang Meatballs Recipe combines ingredients that work together to create bold flavor and tender meatballs. I always look for fresh green onions and authentic gochujang paste because quality really shows in the final dish.

Korean Gochujang Meatballs, spicy Korean meatballs, Gochujang meatball recipe, Korean-inspired appetizer, savory spicy meatballs - Flat lay of thinly sliced green onions neatly arranged, two whole garlic cloves with papery skin intact, one whole uncracked brown egg, a small white ceramic bowl filled with panko breadcrumbs, a small white bowl containing vibrant red gochujang Korean chili paste, fresh ginger root with rough skin partially peeled, a small white bowl with coarse kosher salt, a small white bowl with ground white pepper, a mound of fresh ground beef, a small white bowl holding golden canola oil, a small white bowl filled with bright orange apricot preserves, a small white bowl with clear rice vinegar, a small white bowl with dark soy sauce, a small white bowl of toasted sesame seeds, all arranged in perfect symmetry on a simple white ceramic background placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Green onions: Adds fresh, mild onion flavor that cuts through the richness of the meat.
  • Garlic cloves: A must for that aromatic base and a slight pungency.
  • Egg: Helps bind the meatballs without making them heavy.
  • Panko breadcrumbs: Keeps the meatballs light and tender by absorbing moisture efficiently.
  • Gochujang Korean chili paste: This fermented spicy paste is the heart of the recipe, giving complex heat and umami.
  • Fresh ginger: Adds warmth and a gentle zing, balancing the heat of the gochujang.
  • Kosher salt: Proper seasoning is key to enhancing every other ingredient.
  • Ground beef: Use 80/20 for the best balance of flavor and juiciness.
  • Canola oil: Neutral oil perfect for getting a good sear without burning.
  • Apricot preserves: Sweetness for the glaze that contrasts beautifully with the spicy gochujang.
  • Rice vinegar: Adds brightness and acidity to lift the glaze.
  • Soy sauce: Adds saltiness and depth to the glaze.
  • Toasted sesame seeds: A nutty garnish that adds crunch and flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Korean Gochujang Meatballs Recipe is how easy it is to customize for your tastes or what you have on hand. I like to experiment with adding some finely chopped veggies or swapping ground beef for pork for a little twist.

  • Variation: Try mixing half beef, half ground pork for a fattier, more flavorful meatball—my family loves this combo for extra juiciness.
  • Spice level: Adjust gochujang to taste—the first time I made this, I added just a tablespoon to keep it mild, but you might want more heat if you love spicy food.
  • Glaze swaps: Sometimes I use orange marmalade instead of apricot preserves, which brightens the glaze with citrus notes.
  • Allergy-friendly: For a gluten-free version, replace panko with gluten-free breadcrumbs and ensure your soy sauce is tamari or gluten-free.

Step-by-Step: How I Make Korean Gochujang Meatballs Recipe

Step 1: Prep & Mix Your Meatball Ingredients

I start by finely slicing the green onions and mincing the garlic and fresh ginger—you want those to blend seamlessly with the ground beef. Then, in a large bowl, I mix together the onions, garlic, beaten egg, panko, gochujang, ginger, salt, and white pepper. This is where your hands come in handy—I gently fold in the ground beef, just until everything’s combined. Don’t overwork it or you risk tough meatballs.

Step 2: Form and Brown the Meatballs

I like to keep my meatballs golf ball-sized—not too big, so they cook evenly and stay tender inside. Heat up the canola oil in a large skillet over medium-high heat, then brown the meatballs in batches, about 3 to 4 minutes, turning them so they develop a nice crust. This step locks in flavor and makes the texture so satisfying. Once browned, I transfer them to a rimmed baking pan to finish cooking in the oven. Baking at 350°F for about 10 minutes ensures they’re cooked through without drying out.

Step 3: Whip Up the Sticky Gochujang Apricot Glaze

While the meatballs bake, it’s glaze time! I whisk together apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan over medium heat. Stirring regularly, I let it simmer for about 5 minutes until it thickens slightly. The sweet and spicy combo is just divine, and it clings perfectly to those meatballs.

Step 4: Glaze & Garnish for the Finish

Right after you pull the meatballs out of the oven, brush them generously with the glaze. I absolutely love sprinkling sliced green onions and toasted sesame seeds on top—it adds color, texture, and a fresh crunch to every bite.

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Tips from My Kitchen

  • Don’t Overmix: Gently folding the mixture keeps the meatballs tender and juicy, which I learned after some initially tough batches.
  • Brown in Batches: Crowding the pan steams the meatballs instead of browning them, so give each enough room for a nice crust.
  • Thicken the Glaze: If your glaze is too runny, just simmer a little longer or add a teaspoon of cornstarch slurry for that perfect sticky sheen.
  • Serve Warm: These meatballs taste best fresh out of the oven with the glaze still warm and slightly sticky.

How to Serve Korean Gochujang Meatballs Recipe

Korean Gochujang Meatballs, spicy Korean meatballs, Gochujang meatball recipe, Korean-inspired appetizer, savory spicy meatballs - A rustic dark pan filled with shiny dark brown meatballs stacked in two layers, each meatball coated with a thick glossy sauce, sprinkled with small sesame seeds and garnished with thin bright green sliced scallions scattered over the top. The pan rests on a deep red cloth, with a soft-focus brown background and a blurred glass in the distance, creating a cozy atmosphere. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the classic sliced green onions and toasted sesame seeds, I sometimes add a sprinkle of crushed peanuts or fresh cilantro to give an extra layer of texture and freshness. These little touches really bring the dish to life and make each bite exciting.

Side Dishes

I like pairing these meatballs with steamed jasmine rice or a simple cucumber salad dressed in rice vinegar for cool crunch. Sometimes, I serve them alongside quick sautéed bok choy or snap peas for some greens. And if I’m feeling fancy, a side of kimchi adds that authentic fermented punch that complements the glaze perfectly.

Creative Ways to Present

For parties, I’ve served these meatballs on bamboo skewers drizzled with extra glaze—super easy for guests to grab and enjoy. I’ve also turned them into sliders with toasted buns and pickled veggies for a fun Korean-inspired snack that disappears fast!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which doesn’t often happen in my house!), store them in an airtight container in the refrigerator for up to 3 days. The glaze might thicken in the fridge, but a quick reheat will bring it right back.

Freezing

I’ve frozen these meatballs both before and after cooking. When raw, I flash-freeze them on a baking tray, then transfer to a freezer-safe bag for up to 3 months. Cooked meatballs freeze well too—just reheat straight from frozen for a quick meal.

Reheating

To reheat, I pop meatballs in a warm oven (about 300°F) for 10-15 minutes covered with foil to keep moisture. Alternatively, a quick microwave zap works if you’re in a hurry—just brush with some extra glaze to revive that sticky goodness.

FAQs

  1. What can I substitute for gochujang in this Korean Gochujang Meatballs Recipe?

    If you can’t find gochujang, try mixing miso paste with a bit of chili paste or sriracha and a touch of honey for sweetness. It won’t be exactly the same, but will capture some of that spicy-sweet umami flavor.

  2. Can I make these meatballs gluten-free?

    Absolutely! Use gluten-free panko or crushed rice crackers instead of regular breadcrumbs, and swap soy sauce for tamari or a gluten-free alternative. Just be sure to check your gochujang label as some brands contain wheat.

  3. How do I keep the meatballs from falling apart?

    The key is not to overmix the meat mixture and to include a binder like egg and breadcrumbs as specified. Also, browning them gently in batches helps create a crust that holds them together during baking.

  4. Can I use ground turkey or chicken for this recipe?

    You can, though leaner meats may yield drier meatballs. Consider adding a bit more oil or mixing in finely chopped mushrooms or grated vegetables to keep them moist.

  5. Is this recipe spicy?

    The heat level is moderate and can be controlled by the amount of gochujang you add. It offers warmth with a mild kick—perfect if you’re not a big fan of super spicy foods.

Final Thoughts

I absolutely love this Korean Gochujang Meatballs Recipe because it’s such a delicious way to bring Korean flavors into a familiar dish. It feels fancy enough for guests but is surprisingly easy to whip up any night of the week. Next time you want to impress with something new but approachable, give this recipe a shot. Trust me, once you try it, it’ll become a go-to that you’ll want to make again and again.

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Korean Gochujang Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 3 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean
Print Recipe

Description

These Korean Style Meatballs combine the bold flavors of gochujang and ginger with tender ground beef, glazed with a sweet and spicy apricot sauce. Perfect as an appetizer or main course, they offer a delicious blend of spicy, sweet, and savory tastes ideal for any flavorful meal.

Ingredients

For the Meatballs:

  • 3 green onions very thinly sliced
  • 2 garlic cloves minced
  • 1 egg lightly beaten
  • 0.5 cup panko breadcrumbs
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground white pepper
  • 1 pound ground beef
  • 2 tablespoons canola oil for pan-frying

For the Glaze:

  • 0.33 cup apricot preserves
  • 2 tablespoons gochujang Korean chili paste
  • 1.5 tablespoons rice vinegar
  • 1 tablespoon soy sauce

For the Garnish:

  • Sliced green onion
  • Toasted sesame seeds

Instructions

  1. Make the Meatball Mixture: Preheat oven to 350 degrees F. In a large bowl, combine the thinly sliced green onions, minced garlic, lightly beaten egg, panko breadcrumbs, gochujang, minced fresh ginger, kosher salt, and ground white pepper. Add the ground beef and gently mix with your hands or a spoon until just combined, being careful not to overmix to keep the meatballs tender.
  2. Form and Brown the Meatballs: Shape the mixture into golf ball-sized meatballs using your hands or a scoop. Heat canola oil in a large skillet over medium-high heat. In batches, add meatballs to the skillet and cook for 3 to 4 minutes, turning occasionally until browned on all sides.
  3. Bake the Meatballs: Transfer the browned meatballs to a rimmed baking pan and place it in the preheated oven. Bake for 10 minutes or until the internal temperature of the meatballs reaches 160 degrees F, ensuring they are fully cooked.
  4. Prepare the Glaze: While meatballs bake, combine apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepot. Cook over medium heat for 5 minutes, stirring frequently until the glaze thickens slightly.
  5. Glaze and Garnish: Once meatballs are cooked, brush them generously with the prepared glaze. Sprinkle sliced green onions and toasted sesame seeds on top for garnish and extra flavor before serving.

Notes

  • Use fresh ginger for the best flavor, but ground ginger can be substituted if needed.
  • Be careful not to overmix the meat mixture to keep meatballs tender and juicy.
  • Cooking the meatballs in batches prevents overcrowding and ensures even browning.
  • The glaze can be made ahead and reheated gently before brushing on meatballs.
  • To make the dish gluten free, substitute panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.
  • Serve with steamed rice or noodles for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 85 mg

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