Sticky Korean BBQ Meatballs with Gochujang Glaze

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Sticky Korean BBQ Meatballs with Gochujang Glaze are the perfect mix of sweet, spicy, and savory. These juicy meatballs are coated in a bold, umami-rich glaze that clings to each bite, delivering the kind of flavor you dream about. Whether you serve them over rice, skewer them as party appetizers, or pop them into lettuce wraps, they never fail to impress.

Each meatball is packed with aromatics like garlic and green onion, and that glaze? It’s magic. Gochujang, a fermented Korean chili paste, brings heat and depth, balanced with soy sauce, honey, and sesame oil for a finger-licking finish. They’re easy enough for a weeknight dinner but definitely dinner-party worthy.

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Why You’ll Love This Sticky Korean BBQ Meatballs with Gochujang Glaze

• Flavor Bombs: Sweet, spicy, garlicky, and umami all in one.
• Versatile: Perfect as an appetizer, main course, or even as part of a rice bowl.
• Simple Ingredients: You probably have most of them in your pantry already.
• Easy to Make Ahead: Make the meatballs and glaze in advance, then combine when ready to serve.

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What Kind of Gochujang Should I Use?

You can find gochujang in most grocery stores these days, often in the international or Asian foods section. Look for one labeled “medium” or “mild” heat if you’re not into spicy food. Brands like Chung Jung One or Bibigo are solid choices. Make sure it’s a paste and not a sauce, so the glaze clings better.

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Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

To make these bold, sticky meatballs, every ingredient plays a flavor-building role that contributes to the final crave-worthy bite.

• Ground beef: The base of our meatballs, offering richness and juiciness.
• Panko breadcrumbs: Helps bind the meatballs while keeping them light and tender.
• Egg: Essential for binding all the ingredients together.
• Garlic: Fresh minced garlic brings aromatic sharpness and depth.
• Green onions: Adds a mild oniony flavor and a fresh pop of green.
• Soy sauce: A salty umami booster that enhances the savory flavor.
• Sesame oil: Nutty and fragrant, this oil adds signature Korean depth.
• Gochujang paste: The star of the glaze, it adds heat, sweetness, and complexity.
• Honey: Balances the spiciness with a touch of natural sweetness.
• Rice vinegar: Provides brightness and a hint of acidity.
• Cornstarch: Helps thicken the glaze to that perfect, sticky consistency.

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How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Mix the Meatball Base

In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, and sesame oil. Use your hands or a spatula to mix until just combined—don’t overmix or the meatballs may turn tough.

Step 2: Form and Bake

Preheat your oven to 400°F (200°C). Roll the mixture into evenly sized balls, about 1 to 1.5 inches in diameter, and place them on a parchment-lined baking sheet. Bake for 15-18 minutes or until fully cooked and slightly golden.

Step 3: Prepare the Gochujang Glaze

While the meatballs bake, whisk together gochujang paste, honey, soy sauce, rice vinegar, sesame oil, and cornstarch in a saucepan over medium heat. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy.

Step 4: Coat the Meatballs

Remove the meatballs from the oven and immediately toss them in the hot glaze until fully coated. Let them sit for a couple of minutes to absorb the flavors.

Step 5: Serve and Enjoy

Serve hot, garnished with sliced green onions or sesame seeds if desired. Perfect over rice, in lettuce wraps, or as a bold party bite.

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How to Serve and Store Sticky Korean BBQ Meatballs with Gochujang Glaze

This recipe yields about 20 meatballs, easily feeding 4 to 6 people as a main or 6 to 8 as appetizers. For serving, you have plenty of fun and delicious options: place them over steamed rice, tuck them into lettuce wraps, or even stack them onto toothpicks for party bites.

To store, allow the meatballs to cool completely before transferring to an airtight container. They keep well in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave in short bursts. They also freeze beautifully—just flash-freeze on a baking sheet before storing in a zip-top bag.

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What to Serve With Sticky Korean BBQ Meatballs with Gochujang Glaze

Steamed Jasmine Rice

A fluffy bed of rice soaks up all the sticky, savory-sweet glaze.

Kimchi

The bright, fermented tang of kimchi contrasts beautifully with the rich meatballs.

Asian Slaw

A refreshing crunch with a light sesame dressing balances out the dish.

Garlic Butter Green Beans

Crisp-tender green beans tossed in garlic butter add vibrant green and flavor.

Pickled Cucumbers

Cool, vinegary slices add a pop of contrast and freshness.

Noodles with Sesame Sauce

Serve alongside cold or warm sesame noodles for a complete Asian-inspired spread.

Lettuce Cups

For a low-carb twist, tuck meatballs into lettuce leaves with a drizzle of extra glaze.

Roasted Sweet Potatoes

A naturally sweet side that complements the spicy glaze with a caramelized edge.

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Want More Asian-Inspired Dinner Ideas?

If you love these Sticky Korean BBQ Meatballs with Gochujang Glaze, you’re going to want to try these other flavor-packed dishes next:

• Garlic Butter Shrimp Scampi Lasagna: for a seafood twist that’s indulgent and comforting.
• Easy Veggie Patties – A Crispy, Flavorful Delight: great for plant-based variety and packed with crunch.
• Taco Ranch Bites – A Flavor-Packed Mini Delight: for something bold, cheesy, and fun.
• Spicy Korean Cauliflower Wings: another gochujang-forward dish that’s perfect for meatless meals.
• Creamy Garlic Chicken Breasts: a family-friendly favorite with big flavor.

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📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime you need a weeknight win or party pleaser.

And let me know in the comments how yours turned out. Did you add extra spice? Serve them in wraps or bowls?

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