Print

Korean Barbecue-Style Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

These Korean Barbecue-Style Meatballs combine sweet, spicy, and savory flavors in a tender, oven-baked meatball perfect for serving over plain rice. The recipe highlights a key technique to avoid mushy meat by deactivating the ginger enzymes through heating or acid soaking. Finished with a richly flavored gochujang glaze, these meatballs are easy to prepare and deliver a deeply satisfying Korean-inspired meal.

Ingredients

Meatballs

  • 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

Glaze

  • 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

Instructions

  1. Prepare the Meat Mixture: In a bowl, add the ground beef and evenly spread 2 teaspoons of gochujang over the surface. Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon soy sauce, spreading it out to minimize handling. Add 2 teaspoons of ginger (preheated or vinegar-soaked), 4 minced garlic cloves, ⅓ cup sliced green onions, and ½ cup crushed buttery crackers. Quickly mix with a fork until well combined.
  2. Chill the Mixture: Cover the bowl and refrigerate for about 30 minutes to allow flavors to meld and mixture to firm up for shaping.
  3. Preheat the Oven: Heat the oven to 450°F (220°C) to prepare for baking the meatballs.
  4. Form and Bake Meatballs: With wet hands, shape the mixture into 12 equal-sized meatballs and place them in a cast iron skillet. Bake in the preheated oven for approximately 20 minutes or until nicely browned and cooked through.
  5. Prepare the Glaze: Carefully drain most of the grease from the skillet, leaving about 1 teaspoon, and place it on stove over medium-high heat. Add 4 minced garlic cloves and stir until fragrant, about 1 minute. Deglaze the skillet by adding 2 tablespoons rice wine vinegar and ⅓ cup soy sauce. Stir in ⅓ cup brown sugar, ¾ cup beef broth or water, and 1 tablespoon gochujang. Season with 1 teaspoon sesame oil and 1 teaspoon Sriracha hot sauce. Bring the mixture to a simmer and cook until reduced by one-third.
  6. Thicken the Sauce: In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon water to make a slurry. Reduce heat to medium-low, whisk slurry into the sauce constantly, and simmer until the sauce has reduced to about half and thickened.
  7. Finish Meatballs in the Glaze: Return the meatballs to the skillet and baste generously with the glaze. Simmer for 3 to 5 minutes until meatballs are heated through and well coated with sauce.
  8. Serve: Garnish with toasted sesame seeds and additional sliced green onions. Serve hot over plain cooked rice to absorb the rich flavors.

Notes

  • To prevent meat from becoming mushy, deactivate raw ginger enzymes by heating grated ginger to 150°F (65°C) or soaking in vinegar before mixing.
  • Using wet hands to form meatballs prevents sticking and helps create uniform shapes.
  • A cast iron skillet is ideal for even heat distribution but a baking dish can be substituted if unavailable.
  • Be cautious when draining grease to retain enough for flavor but reduce excess fat.
  • The glaze balances sweet, spicy, and savory flavors typical in Korean barbecue sauces.
  • Serve over plain rice to complement the bold meatball flavors.

Find it online: https://bitezly.com/korean-barbecue-style-meatballs-recipe/