Description
Flavorful and portable Korean BBQ meatballs glazed with gochujang and soy sauce, perfect for weeknight dinners or dinner parties.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 blend)
- 1 egg
- 1/2 – 3/4 cup panko breadcrumbs
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 3 scallions, chopped (reserve some for garnish)
- 1/4 cup soy sauce
- 2 tbsp sugar or rice syrup
- 2 tbsp gochujang
- Sesame seeds for garnish
- Oil for cooking
Instructions
- Prepare the mise en place by mincing garlic and ginger, and chopping scallions.
- In a mixing bowl, combine ground meat with garlic, ginger, scallions, egg, panko, and half of the soy sauce and gochujang. Mix until just combined.
- Form the mixture into uniform meatballs, about 20-30 grams each.
- Heat oil in a skillet over medium-high heat, pan-sear meatballs for 2-3 minutes on each side until browned.
- Reduce heat to medium-low, cover, and cook for an additional 6-8 minutes.
- Warm the remaining soy sauce and gochujang mixture, reduce until glossy.
- Toss meatballs in the glaze, garnish with sesame seeds and chopped scallions, then serve.
Notes
For variation, try blending different proteins or adjusting spices according to preference. For a smoky flavor, use a grill or broil for the final steps.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg