Name: Korean Barbecue-Style Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 pound ground beef; 2 teaspoons gochujang (Korean hot pepper paste); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon soy sauce; 2 teaspoons grated fresh ginger (heated to 150°F / 65°C or soaked in 1 tablespoon vinegar for 5 minutes); 4 cloves garlic, finely minced; ⅓ cup thinly sliced green onions, plus more for garnish; ½ cup finely crushed buttery round crackers (such as Ritz®); Toasted sesame seeds for garnish; 4 cloves garlic, minced; 2 tablespoons rice wine vinegar; ¾ cup beef broth or water; ⅓ cup brown sugar; ⅓ cup soy sauce; 1 tablespoon gochujang (Korean hot pepper paste); 1 teaspoon sesame oil; 1 teaspoon Sriracha hot sauce; 2 teaspoons cornstarch; 1 tablespoon water

If you are on the hunt for a dish that is bursting with sweet, spicy, and savory flavors all at once, look no further than this Korean Barbecue-Style Meatballs Recipe. These meatballs are the perfect fusion of tender, juicy beef infused with the boldness of gochujang and the subtle heat of ginger, all coated in a sticky, addictive glaze. Whether you’re new to Korean flavors or a longtime fan, this recipe brings that vibrant barbecue experience right to your table in a way that’s approachable and downright delicious. It’s a dish that’ll have you reaching for seconds and eager to share with friends and family.

Ingredients You’ll Need

A large shiny stainless steel bowl sits on a white marbled textured surface covered partially by a lace-patterned grey cloth. Inside the bowl, a mound of raw ground meat rests, showing a mix of red and light pink colors with a soft, crumbly texture. The meat fills the bottom center of the bowl without overflowing. Soft natural light reflects slightly on the metal bowl's smooth interior. photo taken with an iphone --ar 4:5 --v 7

Getting these Korean Barbecue-Style Meatballs to come out just right is all about using simple, high-quality ingredients. Each one plays a special role, whether it’s adding depth, texture, or a punch of authentic Korean flavor. Let’s dive into what you’ll need to make this mouthwatering dish.

Ground beef: The hearty base that makes the meatballs juicy and satisfying.
Gochujang (Korean hot pepper paste): Adds the signature spicy-sweet flavor that defines Korean barbecue dishes.
Kosher salt: Essential for bringing out all the flavors in the meat.
Freshly ground black pepper: Adds subtle heat and complexity without overpowering.
Soy sauce: Provides umami richness and a touch of saltiness.
Grated fresh ginger (deactivated): Offers a bright, warm note—just be sure it’s heated or soaked to avoid breaking down the meat.
Garlic (finely minced): Brings aromatic depth and natural sweetness to the mix.
Thinly sliced green onions: Freshness and a mild onion bite that lightens the richness.
Finely crushed buttery crackers: Act as the perfect binder while keeping the meatballs tender and flavorful.
Toasted sesame seeds: For garnish, adding nuttiness and crunchy texture.
Glaze ingredients: Garlic, rice wine vinegar, beef broth, brown sugar, soy sauce, gochujang, sesame oil, Sriracha, cornstarch, and water—all combining to create a luscious sauce that clings to every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Korean Barbecue-Style Meatballs Recipe

Step 1: Prepare the Meatball Mixture

Start by spreading the ground beef in a bowl and layering the gochujang over the top. This helps distribute that bold pepper paste evenly without overworking the meat, which keeps the meatballs tender. Then season evenly with kosher salt, black pepper, and soy sauce—these staples build a well-rounded savory foundation. After that, add the ginger (which you’ve deactivated by heating or vinegar soak), garlic, green onions, and crushed crackers. Mixing everything quickly with a fork ensures the ingredients are just combined without compressing the beef too much.

Step 2: Chill the Mixture

Cover the bowl and refrigerate the mixture for about 30 minutes. This brief chill helps the crackers absorb moisture for stability and allows the flavors to meld into the beef more deeply—setting you up for meatballs that hold together beautifully once cooked.

Step 3: Form and Bake the Meatballs

Preheat your oven to 450 degrees Fahrenheit (220 degrees Celsius). Wet your hands to prevent sticking and shape the mixture into 12 equally sized balls. Place them carefully in a cast iron skillet, which is perfect for even heat distribution and later making your glaze. Bake the meatballs until they develop a gorgeous browned crust, about 20 minutes—this browning adds irresistible flavor and texture.

Step 4: Make the Glaze

Remove the meatballs to a plate. Drain off most of the skillet grease, leaving about a teaspoon to keep those savory bits. Over medium-high heat, sauté minced garlic until fragrant, then deglaze the pan with rice wine vinegar and soy sauce to lift all the flavorful browned pieces from the bottom. Stir in brown sugar, beef broth, gochujang, sesame oil, and Sriracha. Bring the sauce to a simmer and let it reduce by a third, intensifying the taste.

Step 5: Thicken the Sauce and Coat the Meatballs

Mix the cornstarch with water to create a slurry, then whisk it into the simmering sauce on medium-low heat. This step thickens the glaze to the perfect sticky consistency. Return the meatballs to the skillet and baste with the glaze, letting them simmer together for 3 to 5 minutes. This final soak ensures every bite is dripping with that amazing Korean barbecue flavor.

How to Serve Korean Barbecue-Style Meatballs Recipe

A silver frying pan sits on a stovetop filled with round meatballs covered in a dark brown sauce, sprinkled with small green onion bits on top. Next to the pan, there is a clear glass bowl filled with fluffy cooked white rice, with a clear spoon resting inside. The stovetop is black and shiny, and the background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Korean Barbecue-Style Meatballs Recipe presentation and add delightful crunch and color, sprinkle generously with toasted sesame seeds and extra sliced green onions. These simple garnishes give each bite a subtle nuttiness and freshness that perfectly complements the rich glaze.

Side Dishes

These meatballs shine when served atop plain steamed rice, which acts like a sponge soaking up all that incredible sauce. For more substance and texture, consider sharing the plate with crisp, lightly pickled cucumbers or a fresh Asian slaw. Steamed or sautéed greens also balance the dish beautifully, adding vibrant color and a hint of earthiness.

Creative Ways to Present

You can also get creative by turning these Korean Barbecue-Style Meatballs into a luscious party appetizer: skewer them with toothpicks and arrange on a platter with small bowls of dipping sauce, or nestle them inside lettuce cups for a hands-on eating experience. They also make fantastic sliders when paired with a soft bun and crunchy slaw for a fusion twist guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover Korean Barbecue-Style Meatballs in an airtight container and store in the refrigerator. They will keep well for up to three days, making for a convenient next-day meal or snack that tastes just as bright and satisfying as when fresh.

Freezing

If you want to enjoy this recipe down the road, freeze the cooked meatballs on a baking sheet until solid, then transfer to a zip-top bag. Properly stored, they’ll keep for up to three months. Be sure to label your container with the date to keep things organized and tasty.

Reheating

When ready to eat, thaw refrigerated or frozen meatballs in the fridge overnight if possible. Reheat gently in a skillet over medium-low heat with a splash of water or additional glaze to keep them moist. Avoid microwaving too long as it can dry out the meat.

FAQs

Can I use ground pork or chicken instead of beef?

Absolutely! Ground pork or chicken can work well, though the flavor and fat content will differ slightly. Pork adds a bit more sweetness and fattiness, while chicken keeps it lighter. Just adjust cooking times to ensure they reach a safe internal temperature and avoid drying out.

How do I deactivate fresh ginger for this recipe?

Great question! To prevent the ginger’s enzymes from breaking down the meat, you can either heat the grated ginger gently to about 150 degrees Fahrenheit or soak it in a tablespoon of vinegar for five minutes before adding it to your mixture. This simple step keeps your meatballs tender rather than mushy.

Is gochujang very spicy? What if I don’t like spicy food?

Gochujang offers a mild to moderate heat with a sweet and savory profile. If you prefer less spice, start with a smaller amount and increase gradually. You can also balance it with a bit more brown sugar or reduce the Sriracha to tone down the heat while retaining the dish’s signature flavor.

Can I cook these meatballs on the grill instead of the oven?

Yes, grilling the meatballs is a fantastic option that adds a wonderful smoky flavor. Just be sure to use a grill-safe pan or skewers, and watch carefully to prevent them from falling through the grates. Lower heat and indirect cooking will help them stay juicy without burning.

How thick should the glaze be for the best finish?

The glaze should be thick enough to coat the meatballs richly without being too sticky or clumpy. After adding the cornstarch slurry, simmer until the sauce has reduced to about half its original volume, becoming silky and clingy. This makes every bite deliciously saucy without overwhelming the texture.

Final Thoughts

I truly believe the Korean Barbecue-Style Meatballs Recipe is one of those dishes that brings people together with its vibrant flavors and comforting textures. Whether you’re cooking for a casual weeknight dinner or impressing guests, these meatballs deliver every time. I can’t wait for you to try this recipe and experience how easy it is to capture the spirit of Korean barbecue right in your own kitchen. Enjoy every saucy, spicy, tender bite!

Korean Barbecue-Style Meatballs Recipe

Ingredients You’ll Need