Korean BBQ meatballs are tender beef meatballs coated in a sweet-savory glaze of soy, sesame, garlic, ginger, and gochujang, a Korean fermented chile paste. This is a Korean-inspired weeknight version rather than a single traditional preparation; serve the meatballs with rice, vegetables, or as party bites, and adjust the chile to taste.
Ingredients
- 1 pound (450 g) ground beef, preferably 85% lean
- 1 large egg (about 50 g without shell)
- ½ cup (30 g) panko breadcrumbs
- 3 tablespoons (45 ml) milk
- 3 scallions (about 30 g), finely sliced, divided
- 2 garlic cloves (about 6 g), finely grated or minced, divided
- 1 teaspoon (5 g) finely grated fresh ginger, divided
- 1 tablespoon (15 ml) soy sauce, for the meatballs
- 1 teaspoon (5 ml) toasted sesame oil, for the meatballs
- ¼ teaspoon fine salt (about 1.5 g)
- ¼ teaspoon black pepper (about 0.5 g)
- 2 tablespoons (30 ml) gochujang
- 2 tablespoons (30 ml) soy sauce, for the glaze
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) rice vinegar
- ⅓ cup (80 ml) water
- 1 teaspoon (5 ml) toasted sesame oil, for the glaze
- 1 teaspoon (3 g) sesame seeds, for serving
- 1 teaspoon (5 ml) neutral cooking oil, for the pan
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil it. In a small bowl, stir the panko and milk together and leave them to soak while you prepare the other ingredients, about 3 minutes.
- Put the ground beef in a large bowl. Add the egg, soaked panko, half the sliced scallions, half the garlic, half the ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, salt, and pepper. Mix gently with clean hands or a fork just until evenly combined. Avoid squeezing or overmixing, which can make meatballs dense.
- Shape the mixture into 16 meatballs, each about 1½ inches (4 cm) across, and set them on the baking sheet with space between them. Lightly brush or dab the tops with the neutral oil. Bake for 14–18 minutes, until browned and cooked through. Check the center of a larger meatball with an instant-read thermometer: USDA FSIS safe minimum for ground beef is 160°F (71°C).
- While the meatballs bake, make the glaze. In a small saucepan, combine the gochujang, 2 tablespoons soy sauce, honey, rice vinegar, water, the remaining garlic and ginger, and 1 teaspoon sesame oil. Bring to a gentle simmer over medium heat, stirring, then cook for 3–5 minutes until glossy and lightly thickened. Keep the heat moderate; the honey can scorch if boiled hard.
- Transfer the cooked meatballs to the saucepan and turn them gently in the glaze until coated. If the glaze has become too thick, loosen it with 1 tablespoon (15 ml) water at a time. Spoon into a serving dish and finish with sesame seeds and the remaining scallions. Serve hot.
Tips
- Gochujang varies in heat and saltiness. Start with 1 tablespoon (15 ml) if you prefer a milder glaze, then taste and add more. It is a fermented chile paste with a distinctive savory-sweet flavor; ordinary hot sauce is not an exact substitute. A little miso mixed with a mild chile paste can approximate some of its depth, but the result will taste different.
- Use 85% lean beef for a balance of flavor and tenderness. Very lean beef can produce drier meatballs; if using it, take care not to overmix and check the temperature promptly.
- For evenly sized meatballs, divide the mixture in half, then into quarters, and make four meatballs from each quarter. Wet your hands lightly if the mixture sticks.
- Keep raw meat and its utensils separate from cooked food. Wash hands, bowls, and surfaces after handling raw beef, and do not reuse a plate that held uncooked meatballs unless it has been washed.
Serving Suggestions
Serve the glazed meatballs over steamed short-grain rice, with extra scallions and sesame seeds. For a fuller meal, add quick sautéed broccoli, green beans, or cabbage; the vegetables offer a crisp contrast to the sticky sauce. They also work as an appetizer: arrange them with toothpicks and provide the remaining glaze on the side. For a Korean-inspired spread, pair them with kimchi or another crunchy, tangy pickle, keeping in mind that those sides can add plenty of salt and heat.
Variations
For pork meatballs, replace the beef with ground pork and cook to the same safe minimum internal temperature of 160°F (71°C). Ground turkey or chicken is also an option, but poultry must reach 165°F (74°C); check the center with a thermometer and expect a somewhat lighter flavor. For a less sweet glaze, reduce the honey to 1 tablespoon (15 ml) and add a splash of water if needed. For a sweeter, milder version, use 3 tablespoons (45 ml) honey and less gochujang. You can also add ½ teaspoon (2 g) gochugaru, Korean red pepper flakes, for a sharper chile kick; it is optional, and ordinary crushed red pepper gives a less distinctly Korean flavor.
Storage and Reheating
Refrigerate cooked meatballs within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. Reheat gently in a covered saucepan over low heat with a splash of water, stirring carefully, or microwave in a covered dish in short intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. For longer storage, freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not leave cooked meatballs at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make the meatballs ahead?
Yes. Shape them and refrigerate, covered, for up to 1 day before cooking. Keep them chilled until they go into the oven. You can also cook them ahead and refrigerate them with the glaze, then reheat to 165°F (74°C) before serving.
Can I cook these meatballs entirely on the stovetop?
Yes. Heat a thin layer of oil in a large skillet over medium heat and brown the meatballs in batches, turning them carefully. Cover the skillet and cook until the centers reach 160°F (71°C). Make the glaze separately, then coat the cooked meatballs in it. Crowding the pan can cause them to steam rather than brown.
Why are my meatballs tough?
Overmixing, packing them too tightly, or cooking them well beyond the safe temperature can make meatballs firm. Mix only until combined, shape gently, and use a thermometer so you can remove them once the center reaches 160°F (71°C).
Is gochujang very spicy?
Its heat depends on the brand and variety, and it often brings sweetness and fermented savoriness as well as chile warmth. Start with less than the recipe calls for if you are unsure, then taste the simmering glaze and adjust.
Can I use breadcrumbs instead of panko?
Yes. Use ½ cup (30 g) fine plain breadcrumbs, though they may absorb liquid differently and give a slightly denser texture. If the mixture seems loose, let it stand for a few minutes before shaping rather than adding a large amount of extra crumbs.
How do I know the meatballs are done?
Check a meatball near the center of the tray with an instant-read thermometer inserted into its middle. Ground beef must reach 160°F (71°C) under USDA FSIS guidance; color alone is not a reliable safety check.
Related
- Japanese Style Egg Omelette: Soft, Savory Tamagoyaki
- Japanese Cabbage Egg Omelette: Quick Okonomiyaki Style
- Spanish Word for Eggplant: Berenjena and a Simple Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).