Spicy Korean Meatballs Glazed with Gochujang Sauce

If you’re craving something bold, saucy, and downright irresistible, these Spicy Korean Meatballs glazed with gochujang sauce are about to be your new obsession. Imagine golden, juicy bites of pure comfort, coated in a sticky, glossy glaze that screams flavor. They’re sweet, savory, a little fiery, and totally addictive. Basically, it’s the kind of dish that makes you wonder: why am I not making these on repeat already?

Let’s break it down. The secret to insanely tender meatballs is simple—grated onion. It keeps everything moist and packed with flavor, so every bite is juicy, not dry. Then comes the star: the glaze. Inspired by Korean BBQ sauce, it’s sticky, sweet, and spiked with gochujang for just the right kick. Think of it as the glow-up version of classic BBQ meatballs—same comfort, but way more personality.

And here’s the kicker: they’re actually easy. Oven-baked or air-fried, cleanup is a breeze. Want to go low-carb? Swap in gluten free panko and you’re golden. These beauties are weeknight-friendly, yet fancy enough to wow guests. Serve them over rice for a cozy dinner, tuck them into lettuce wraps for that Korean BBQ meatballs vibe, or slap them into sliders for a party platter that’ll disappear in seconds.

Oh, and if you like to dip (who doesn’t?), pair them with a drizzle of spicy mayo for extra heat and creaminess. FYI: highly addictive combo.

Bottom line? These glazed meatballs are the ultimate multitaskers—weeknight dinner hero, party snack MVP, and freezer-friendly lifesaver. Once you taste them, you’ll get it. So, what are you waiting for—ready to roll some meatballs?

```html

Spicy Korean Meatballs Glazed with Gochujang Sauce

By Aleda

These Korean-inspired meatballs are the perfect mix of juicy, flavorful, and downright addictive. Each bite is tender on the inside, crisped on the outside, and coated in a shiny gochujang glaze that hits all the right notes—sweet, savory, and just a touch spicy.

Servings: 4 (about 20–24 meatballs)

Prep Time: 15 mins

Cook Time: 15 mins

Category: Main Course, Dinner

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef
• ⅓ cup (30 g) panko breadcrumbs
• 1 large egg
• 2 tbsp grated onion (from ¼–½ medium onion)
• 1 tbsp reduced-sodium soy sauce
• 1 garlic clove, grated
• ½-inch piece fresh ginger, grated
• 1 tbsp chopped scallion
• 1 tsp toasted sesame oil
• Freshly cracked black pepper

For the Sauce:

• 1 tbsp cornstarch
• 6 tbsp (90 ml) water
• 6 tbsp (90 ml) reduced-sodium soy sauce
• ⅓ cup (65 g) packed brown sugar
• 2 tbsp gochujang
• 2 tbsp rice vinegar
• 2 garlic cloves, grated
• ½-inch piece fresh ginger, grated
• ½ tsp beef or chicken bouillon paste (optional, for extra depth)
• 1 tsp toasted sesame oil

For Serving:

• Steamed jasmine rice
• Sliced cucumber
• Sesame seeds & extra chopped scallion

Instructions

1. Preheat oven: Set to 400°F (200°C).
2. Mix meatballs: In a large bowl, combine beef, breadcrumbs, onion, garlic, ginger, soy sauce, sesame oil, scallion, black pepper, and egg. Stir just until blended—don’t overwork it.
3. Shape: Roll into 20–24 balls (about 1 inch each). A small scoop helps keep them uniform. Place on a parchment-lined baking sheet.
4. Bake: Lightly mist with oil and bake for 12–15 minutes, or until browned and fully cooked (165°F / 74°C inside).
5. Make sauce: In a saucepan, whisk cornstarch and water. Add soy sauce, sugar, gochujang, vinegar, garlic, ginger, and bouillon paste. Bring to a gentle boil, whisking until thickened (3–5 minutes). Remove from heat, stir in sesame oil.
6. Glaze: Save about ¼ cup of sauce for drizzling over rice. Toss meatballs in the rest until evenly coated.
7. Serve: Spoon meatballs over rice, add cucumber, and sprinkle with sesame seeds and scallions.

Alternate Cooking Methods

• Air Fryer: Cook meatballs at 400°F (200°C) for 8–10 minutes, spraying lightly with oil.
• Stovetop: Brown meatballs in 1 tbsp oil until golden. Remove, make sauce in the same pan, then simmer meatballs in glaze for 3–4 minutes.

Share :