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A close up shot of shiny, dark brown glazed Korean BBQ meatballs stacked in a shallow white ceramic bowl. The meatballs are coated in a thick sticky dark soy glaze and sprinkled with toasted sesame seeds and chopped scallions.

Picture-Perfect Korean BBQ Meatballs with Gochujang Glaze

These Korean BBQ Meatballs feature juicy, tender beef meatballs in a thick, sticky, dark soy and gochujang glaze. Topped with toasted sesame seeds and scallions, and served with a creamy spicy mayo, they are the perfect appetizer or main course.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Korean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef (80/20) (450g)
  • 1/2 cup Panko Breadcrumbs (30g)
  • 1 Large Egg beaten
  • 2 cloves Garlic finely minced
  • 1 tsp Fresh Ginger finely minced
  • 1 tbsp Soy Sauce (15ml)
  • 1 tsp Toasted Sesame Oil (5ml)
  • 1 tbsp Neutral Oil for searing
  • 1/2 cup Low-Sodium Soy Sauce (120ml)
  • 1/4 cup Brown Sugar packed (50g)
  • 2 tbsp Mirin (30ml)
  • 2 tbsp Gochujang (30g)
  • 1 tbsp Rice Vinegar (15ml)
  • 1 tsp Cornstarch mixed with 1 tbsp cold water
  • 1/2 cup Mayonnaise (115g)
  • 1 tbsp Sriracha or Gochujang (15g)
  • 1 tsp Lime Juice freshly squeezed (5ml)
  • 1 tbsp Toasted White Sesame Seeds (9g) for garnish
  • 2 Green Scallions finely chopped, for garnish

Equipment

  • 1 Large Skillet 12-inch size recommended
  • 1 Large Mixing Bowl
  • 1 Small Saucepan

Method
 

Form and Sear the Meatballs
  1. In a large bowl, gently mix the ground beef, panko breadcrumbs, beaten egg, 2 cloves minced garlic, 1 tsp minced ginger, 1 tbsp soy sauce, and sesame oil until just combined. Do not overmix.
  2. Form the mixture into 1.5-inch (4cm) meatballs. Heat neutral oil in a large skillet over medium-high heat. Sear the meatballs on all sides until a deep brown crust forms, about 4-5 minutes. Remove and set aside.
Create the Glaze and Finish
  1. In a small saucepan, combine 1/2 cup soy sauce, brown sugar, mirin, gochujang, and rice vinegar. Bring to a simmer. Whisk in the cornstarch slurry and simmer for 2-3 minutes, until the sauce thickens enough to coat a spoon.
  2. Return the seared meatballs to the skillet over low heat. Pour the glaze over them and toss gently to coat completely. Let simmer for 1-2 minutes.
Prepare Dip and Serve
  1. In a small bowl, whisk together the mayonnaise, sriracha (or gochujang), and lime juice until smooth and creamy.
  2. Transfer the glazed meatballs to a serving bowl. Garnish generously with toasted white sesame seeds and finely chopped green scallions. Serve immediately with the spicy mayo dip on the side.

Notes

Don't Overwork the Meat: When mixing the meatball ingredients, use a light hand to ensure a tender, juicy result.
Uniform Size is Key: Use a cookie scoop to ensure all your meatballs are the same size for even cooking.
Control Your Glaze Thickness: If your glaze gets too thick, add a tablespoon of water to thin it out. If it’s too thin, let it simmer for a few more minutes to reduce further.