Ingredients:

  • 500g (1 lb) Lean Ground Beef (85/15 or 90/10 for a healthier option)
  • 60g (½ cup) Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced (for meatballs)
  • 1 tablespoon fresh Ginger, grated (for meatballs)
  • 1 tablespoon Soy Sauce (low sodium recommended) (for meatballs)
  • 1 teaspoon Toasted Sesame Oil (for meatballs)
  • ¼ teaspoon Black Pepper
  • 80g (⅓ cup) Gochujang (Korean chili paste)
  • 60ml (¼ cup) Soy Sauce (low sodium recommended) (for glaze)
  • 60ml (¼ cup) Honey or Maple Syrup
  • 30ml (2 tablespoons) Rice Vinegar
  • 1 tablespoon Toasted Sesame Oil (for glaze)
  • 1 tablespoon fresh Ginger, grated (for glaze)
  • 2 cloves Garlic, minced (for glaze)
  • 1 teaspoon Gochugaru (Korean chili flakes, optional, for extra heat)
  • 120ml (½ cup) Water or Low-Sodium Chicken Broth
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water (for cornstarch slurry)
  • Cooked Rice (for serving)
  • Toasted Sesame Seeds (for garnish)
  • Sliced Green Onions (scallions) (for garnish)

Instructions:

  1. For the meatballs: In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, minced garlic (for meatballs), grated ginger (for meatballs), soy sauce (for meatballs), toasted sesame oil (for meatballs), and black pepper. Mix until just combined, being careful not to overmix.
  2. Roll the mixture into approximately 24-28 meatballs, each about 1 to 1.5 inches in diameter.
  3. Heat a large non-stick skillet over medium-high heat with a small amount of oil. Brown the meatballs in batches on all sides until a flavorful crust forms. Remove browned meatballs from the skillet and set aside.
  4. For the glaze: In the same skillet, add the minced garlic (for glaze) and grated ginger (for glaze). Sauté over medium heat for about 1 minute until fragrant.
  5. Stir in the gochujang, soy sauce (for glaze), honey (or maple syrup), rice vinegar, toasted sesame oil (for glaze), gochugaru (if using), and water (or low-sodium chicken broth). Whisk until the sauce is smooth and bring it to a gentle simmer.
  6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the simmering glaze, whisking continuously until the sauce thickens and becomes glossy.
  7. Return the browned meatballs to the skillet with the thickened glaze. Toss gently to coat all the meatballs evenly. Simmer for 5-7 minutes, allowing the meatballs to finish cooking through and absorb the delicious glaze.
  8. Serve the sweet and spicy Korean Gochujang Meatballs hot, ideally over cooked rice, garnished with toasted sesame seeds and sliced green onions.