Sticky Korean BBQ Meatballs with Gochujang Glaze

Sweet, Spicy, Saucy Meatballs Made for Parties & Cravings

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The Ultimate Sweet-Heat Party Meatball

If there is one appetizer guaranteed to disappear faster than you can set it on the table, it’s Sticky Korean BBQ Meatballs with Gochujang Glaze. These meatballs hit every crave-worthy note: savory, sweet, spicy, and irresistibly sticky. Each bite delivers juicy, tender meat wrapped in a glossy glaze that clings beautifully and begs to be licked off your fingers.

Inspired by Korean BBQ flavors, this recipe combines classic comfort food with bold Asian-inspired seasoning. Gochujang—Korea’s iconic fermented chili paste—adds deep umami, gentle heat, and complexity that elevates simple meatballs into something unforgettable.

These meatballs are perfect for:

• Party appetizers
• Game day snacks
• Holiday gatherings
• Easy weeknight dinners
• Meal prep bowls

They’re oven-baked (or pan-seared), tossed in sauce, and finished with sesame seeds for visual appeal and crunch.

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Why Gochujang Makes These Meatballs Special

Gochujang isn’t just spicy—it’s layered. It delivers:

• Fermented depth
• Subtle sweetness
• Balanced heat
• Savory richness

When combined with soy sauce, honey, garlic, and ginger, it transforms into a thick, glossy glaze that coats each meatball perfectly without overpowering the meat.

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INGREDIENTS

For the Meatballs

• 1 pound ground beef (or beef/pork mix)
• ½ cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame oil

For the Gochujang Glaze

• ¼ cup gochujang paste
• 3 tablespoons honey or brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnish

• Sesame seeds
• Sliced green onions

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INSTRUCTIONS

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground meat, breadcrumbs, egg, garlic, soy sauce, ginger, salt, pepper, and sesame oil.
3. Mix gently until just combined; do not overmix.
4. Roll mixture into 1½-inch meatballs and place on the prepared baking sheet.
5. Bake for 16–18 minutes, until cooked through and lightly browned.
6. While meatballs bake, combine gochujang, honey, soy sauce, rice vinegar, ketchup, sesame oil, and garlic in a saucepan.
7. Bring sauce to a gentle simmer over medium heat.
8. Stir in cornstarch slurry and cook until thick and glossy.
9. Add cooked meatballs to the sauce and toss until evenly coated.
10. Simmer for 2–3 minutes until sauce clings to meatballs.
11. Remove from heat and garnish with sesame seeds and green onions.
12. Serve warm.

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Flavor & Texture Breakdown

These meatballs are designed for maximum impact:

• Juicy interior
• Light crisp exterior
• Thick sticky glaze
• Balanced sweet-spicy finish

They stay tender even when reheated, making them ideal for entertaining.

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Serving Ideas

Serve these meatballs:

• With toothpicks as appetizers
• Over steamed rice
• Inside lettuce wraps
• Alongside noodles or stir-fried veggies

They work equally well as a main dish or party snack.

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Storage & Make-Ahead Tips

• Refrigerate leftovers up to 4 days
• Freeze cooked meatballs (without glaze) up to 3 months
• Reheat gently in sauce for best texture

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