Name: Easy Korean Gochujang Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 and 1/2 pounds ground beef (80/20 is best); 3 green onions (very thinly sliced); 3 garlic cloves (minced); 1 egg (lightly beaten); 1/2 cup panko breadcrumbs; 2 tbsp gochujang (Korean chili paste); 1 tbsp minced fresh ginger; 1 tbsp low sodium soy sauce; ¼ tsp salt; ¼ cup brown sugar; 1 tbsp low sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp gochujang

If you’re craving a dish that brings together bold flavors and comforting textures in one bite, this Easy Korean Gochujang Meatballs Recipe is your new best friend. These meatballs are infused with the deep, spicy-sweet tang of gochujang, a Korean chili paste that adds a unique kick without overpowering the savory goodness of tender ground beef. Perfect for weeknight dinners, parties, or anytime you want a delicious meal with a touch of flair, they’re incredibly easy to make and sure to become a crowd-pleaser.

Ingredients You’ll Need

In a large, shiny metal bowl, there are six separate layers of ingredients placed side by side. The first layer is a light pink raw ground meat with a soft texture, located on the right side. Next to it is a small pile of fine, white breadcrumbs with a powdery look. Above that is a thick, dark red sauce, smooth and shiny. To the left of the sauce is a small pile of finely chopped pale green celery. Below that is a light yellow crushed garlic paste. All layers sit inside the bowl on a white marbled surface with a gray-and-white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Every great recipe starts with simple yet thoughtful ingredients, and this Easy Korean Gochujang Meatballs Recipe is no exception. Each item plays a special role—from the rich beef providing hearty texture, to panko breadcrumbs that keep the meatballs tender, and the fragrant fresh ginger that adds a hint of warmth and depth.

Ground beef (1 and 1/2 pounds, 80/20 recommended): Provides juicy richness and the perfect fat content for moist meatballs.
Green onions (3, very thinly sliced): Add a fresh sharpness and a pop of color for garnishing.
Garlic cloves (3, minced): Deliver a fragrant backbone that complements the gochujang.
Egg (1, lightly beaten): Acts as a binder to hold your meatballs together without heaviness.
Panko breadcrumbs (1/2 cup): Light and airy, they help keep the meatballs tender and prevent them from getting dense.
Gochujang (2 tbsp for meatballs + 1 tbsp for glaze): The star ingredient offering that signature Korean spicy and slightly sweet flavor.
Fresh ginger (1 tbsp, minced): Brings earthy, zesty notes that lift the whole dish.
Low sodium soy sauce (2 tbsp total): Enhances umami without making the dish overly salty.
Salt (¼ tsp): Balances all the flavors perfectly.
Rice vinegar (1 tbsp): Adds acidity to brighten and round out the glaze.
Brown sugar (¼ cup): Sweetens the glaze and complements the chili paste with a rich caramel touch.

TIP

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

How to Make Easy Korean Gochujang Meatballs Recipe

Step 1: Prep and Preheat

First things first, heat your oven to 350 degrees Fahrenheit and line two large baking sheets with foil for easy cleanup. This step ensures even baking and keeps your kitchen tidy, so you can focus on more enjoyable tasks like prepping the meatballs.

Step 2: Mix Your Meatball Ingredients

In a large bowl, combine the ground beef, thinly sliced green onions, minced garlic, egg, panko breadcrumbs, 2 tablespoons of gochujang, fresh ginger, 1 tablespoon of soy sauce, and ¼ teaspoon salt. Gently mix until just combined to keep your meatballs tender and juicy—overmixing can lead to a tougher texture, which nobody wants!

Step 3: Shape the Meatballs

Grab a cookie scoop or your hands and portion the meat mixture into 24 even meatballs. This helps each meatball cook uniformly. Arrange 12 meatballs on each prepared baking sheet with a little space between them so they bake beautifully.

Step 4: Bake the Meatballs

Pop your trays into the oven and bake the meatballs for 10 to 15 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit. This ensures they are safe to eat while remaining juicy and flavorful.

Step 5: Make the Glaze

While the meatballs are baking, whisk together the brown sugar, 1 tablespoon low sodium soy sauce, rice vinegar, and 1 tablespoon gochujang in a small saucepan over medium heat. Stir occasionally and keep the sauce just below boiling until it thickens, about 5 minutes. This glossy glaze will bring the perfect balance of sweetness and heat to your meatballs.

Step 6: Glaze and Serve

Once the meatballs are cooked, take them out of the oven and brush them generously with the luscious gochujang glaze. If you like, sprinkle with sesame seeds and extra green onions for a burst of texture and color that makes this dish feel special.

How to Serve Easy Korean Gochujang Meatballs Recipe

The image shows a close-up of a shiny sauce being brushed over a round meatball with a black silicone brush. The meatball is on a shiny silver foil surface that reflects the red sauce and light. In the background, there is a slightly blurry second meatball with sauce drip marks around it. The sauce is thick, deep red, and glossy, covering the top and sides of the meatball. The brush has long, thin soft bristles touching the meatball gently. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnishes can transform these meatballs from great to unforgettable. Try toasted sesame seeds for a gentle nuttiness and extra sliced green onions for freshness and a pop of green that looks as good as it tastes. A sprinkle of crushed red pepper flakes can dial up the heat if you’re feeling adventurous.

Side Dishes

These meatballs pair wonderfully with steamed jasmine rice or sticky white rice, which soaks up that irresistible glaze. You could also serve them over a bed of lightly sautéed bok choy or crisp, refreshing cucumber salad for a balance of textures that will keep every bite exciting.

Creative Ways to Present

Want to impress your guests? Serve the meatballs on skewers as finger food at your next gathering or place them atop a warm noodle bowl with some sautéed veggies and a drizzle of extra glaze. Alternatively, tuck them inside lettuce wraps for a fresh, handheld treat that’s as fun as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Easy Korean Gochujang Meatballs Recipe, store them in an airtight container in the refrigerator for up to 3 days. This keeps the meatballs moist and flavorful, ready for a quick snack or meal the next day.

Freezing

Want to keep these meatballs on hand for longer? Freeze them after baking and cooling completely by placing them on a baking sheet until firm, then transferring them to a freezer-safe bag. They’ll stay delicious for up to 3 months and make a fantastic quick meal option.

Reheating

Reheat refrigerated or thawed meatballs gently in the oven at 300 degrees Fahrenheit for 10-15 minutes, or in the microwave covered with a damp paper towel to retain moisture. You can brush on a little extra glaze when reheating to bring back that fresh-from-the-oven brightness.

FAQs

Can I substitute ground beef with another meat?

Absolutely! Ground pork, turkey, or chicken can all be used. Just keep in mind that leaner meats like turkey and chicken may need a little extra moisture, so adding a splash of oil or more breadcrumbs can help maintain tenderness.

Is gochujang very spicy?

Gochujang has a balanced heat that’s mildly spicy with a hint of sweetness and umami. It’s more approachable for those new to spicy foods compared to pure chili powders, but feel free to adjust the amount to suit your heat preference.

Can I make the glaze ahead of time?

Yes, you can prepare the glaze in advance and store it in the refrigerator for up to a week. Just warm it gently before brushing it on the meatballs to restore its perfect consistency.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs will work just fine, though panko lends a lighter texture that keeps the meatballs tender. If needed, you can also crush some crackers or oats for a similar effect.

What sides go best with this recipe?

Rice is a classic pairing, but kimchi, sautéed greens, or even a crisp Asian-style slaw make fantastic sides. They all complement the bold flavors of the gochujang glaze while adding freshness to the plate.

Final Thoughts

This Easy Korean Gochujang Meatballs Recipe truly brings a little Korean magic into your kitchen with minimal fuss and maximum flavor. Whether you’re sharing with family or surprising friends, these meatballs will become one of your go-to recipes for an exciting twist on a classic comfort food. Trust me, once you try these, you’ll be making them again and again!

Easy Korean Gochujang Meatballs Recipe

Ingredients You’ll Need