Gochujang Meatballs are a spicy, savory, and slightly sweet twist on classic meatballs, inspired by Korean flavors. They’re perfect as an appetizer, in rice bowls, or with noodles. 🌶️🥢
Ingredients (Makes ~20 meatballs)
For the meatballs:
- 500 g Ground beef (or pork/chicken/turkey)
- 1 Egg, lightly beaten
- ½ cup Breadcrumbs
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tbsp Green onion, finely chopped
- Salt and pepper, to taste
For the Gochujang Sauce:
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy sauce
- 2 tbsp Honey or brown sugar
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 clove Garlic, minced (optional)
Instructions
1. Make the Meatballs
- Preheat oven to 200°C (400°F).
- In a bowl, mix ground meat, egg, breadcrumbs, garlic, ginger, green onion, salt, and pepper.
- Roll into 1–1.5 inch meatballs and place on a baking sheet lined with parchment paper.
2. Bake
- Bake meatballs 15–20 minutes, until cooked through.
3. Prepare the Sauce
- In a small pan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic.
- Heat gently until sauce is well combined and slightly thickened.
4. Coat the Meatballs
- Toss baked meatballs in the sauce until evenly coated.
- Optional: garnish with sesame seeds and extra chopped green onion.
5. Serve
- Serve hot as appetizers, with rice, or noodles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Tips
- For extra flavor, sear the meatballs in a pan before baking for a golden crust.
- Adjust spice level by adding more or less gochujang.
- Can be made ahead of time and reheated in the sauce.
If you want, I can also give a quick stovetop version that skips the oven and makes sticky, saucy gochujang meatballs in 20 minutes.
Do you want me to do that?
