Name: Sticky Korean BBQ Meatballs with Gochujang Glaze
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb ground beef; 1/2 cup panko breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/4 cup scallions, finely sliced; 1/2 tsp freshly ground black pepper; 2 tbsp soy sauce; 1 tbsp sesame oil; 1/3 cup gochujang (Korean chili paste); 3 tbsp honey; 2 tbsp rice vinegar; 2 tbsp brown sugar; 1 tbsp toasted sesame seeds (for garnish)

Let Me Tell You About These Meatballs…

Okay, so the first time I tried to make these Sticky Korean BBQ Meatballs with Gochujang Glaze, I absolutely wrecked my shirt (splatters everywhere—note to self: wear an apron next time). But honestly, every time I make them, someone wanders into the kitchen going, “Ooh, what’s that smell?” There’s something about the sticky, spicy-sweet glaze and tender meatballs that just pulls everyone in—kind of like how my dog seems to know when I’m opening peanut butter, actually. Anyway, I cooked a double batch once for a little get-together, and they vanished faster than you could say “pass the toothpicks.” So, if you’re looking for that ‘everyone’s hovering near the kitchen island’ type dish, this is it.

Why You’ll Pretty Much Love This

I’ll be honest—I make these when I want to look fancier than I am (and when I need a reliable crowd-pleaser). My family goes absolutely nuts for them because they’re juicy inside and super sticky outside. The glaze is somehow both sweet and just spicy enough, and if you use the right gochujang, it’s got that depth you can’t quite put your finger on. (Or maybe you can, but, you know what I mean.) Also, if you ever get stressed out about rolling meatballs perfectly round—don’t. Mine always come out a bit lopsided and they still get polished off. Oh, and this is one of those very forgiving recipes. Because honestly, half the time I’m missing one thing or another and just improvise.

What You’ll Need (And a Few Swaps That Work)

500g ground beef (or half beef, half pork when I want them really tender. I’ll sometimes use turkey if that’s all I’ve got; just up the seasoning)
2 garlic cloves, minced (I always add an extra clove, but you do you)
1 small onion, finely chopped (sometimes I grate it so the kids don’t go ‘what’s this bit?’)
1 large egg
1/3 cup panko breadcrumbs (or the stale bread I blitz up in my food processor—my gran would’ve insisted on using leftover crusts from the bakery, but I’m lazy)
2 tbsp milk (water in a pinch, honestly doesn’t make a huge difference)
2 tbsp soy sauce
1 tsp ginger, grated (I’ve cheated with ground ginger before, did not love it, but it’ll do the trick if you must)
Salt and pepper to taste
For the glaze:

3 tbsp gochujang (Korean chili paste) (I swear by the little red tub, something about it just works. Not all gochujang is created equal though!)
2 tbsp soy sauce
2 tbsp honey (sometimes I use brown sugar if I’m out, but honey’s stickier)
2 tsp rice vinegar (or white wine vinegar in a pinch)
1 tbsp toasted sesame oil
2 garlic cloves, minced

To finish: Sliced green onion and sesame seeds (completely optional, but the pop of color does make it Instagrammable—if you care about that sort of thing)

How I Put These Meatballs Together

Preheat your oven to 200°C (that’s 400°F) and line a baking tray with parchment. Or, sometimes I forget and just oil it—either works.
Get a big bowl. Mix the ground meat with garlic, onion, panko, milk, egg, soy sauce, ginger, salt, and pepper. I usually use my hands because nothing mixes better (and, honestly, it’s fun to squish). Don’t overthink it if it looks a bit too wet; the breadcrumbs will soak things up.
Roll the mixture into balls—about golf-ball sized, or honestly, anywhere between a walnut and a ping pong ball. I usually get around 20.
Space them out on the tray. Bake for about 15 minutes, or until they’re just cooked through. This is where I always sneak one for ‘quality control.’
Meanwhile, for the glaze, combine gochujang, soy, honey, rice vinegar, sesame oil, and garlic in a little saucepan. Simmer over low heat for 3 to 5 mins, stirring often. Don’t wander off or you’ll end up chiseling burnt honey off your pot (ask me how I know).
Toss the cooked meatballs in the glaze. It’ll look way stickier once it cools just a bit. If you want them extra glossy, pop them back in the oven for 2-3 mins (sometimes I forget and just eat them as-is).
Scatter over green onions and sesame seeds—or not, up to you. Eat!

Stuff I Learned Along the Way (Notes)

If your glaze goes too thick, stir in a splash of warm water; if it’s thin, just simmer it a couple mins longer.
Actually, I find it works better if you use slightly stale panko—the meatballs stay fluffier.
Don’t panic if the mixture’s sticky. Wet your hands just a bit and they’ll roll easier.
I keep burning the first batch if I set the oven too hot—stick to 400°F, trust me.

Things I’ve Tried Changing (Variations That Mostly Worked)

I once used ground chicken. The flavor was good but I think it came out a bit dry. Maybe more milk or a drop of oil next time?
I swapped half the panko for leftover cooked rice one night—surprisingly tasty but a bit mushy.
A friend swears by adding a splash of pineapple juice to the glaze. Did it blow my socks off? Not really, but it was interesting, especially with grilled meatballs.
Tofu as a meatball base? Wouldn’t say no, but mine fell apart. Worth a go if you’re brave, though.

Kit You’ll Need (But Don’t Stress If You Don’t Have Everything)

Mixing bowl (a big salad bowl will do in a pinch)
Baking tray (I’ve used an old roasting tin, worked fine)
Small saucepan for the glaze
Parchment paper (if you don’t have it, oil your tray—don’t sweat it)
Nothing too fancy, promise

Sticky Korean BBQ Meatballs with Gochujang Glaze

How I Store Them (If There’s Any Left…)

If you actually have leftovers, they keep in the fridge for up to 3 days. Honestly, in my house it never lasts more than a day! I think they taste even better cold in sandwiches, but maybe that’s just me.

How I Serve ‘Em

My favorite is to pile them in a bowl with steamed jasmine rice, a fried egg on top, and whatever veg I have hanging about (see Korean banchan ideas here). They’re epic on skewers at parties or even stuffed in a baguette with crunchy slaw. My sister dunks them in mayo and swears it’s the best way, though I haven’t quite gotten there.

If I Could Do It Again… (A Few Pro Tips)

I once tried rushing the glaze. Nope, ended up runny and kinda bland. Let it simmer; you’ll thank yourself.
Don’t be afraid to taste the glaze as you go. I mean, not with your main spoon obviously. But you know, a little dip for science.
If your meat mixture seems too loose, chill it 10-15 mins before rolling. Honestly, I usually don’t have time, but it helps.

People Have Actually Asked Me…

Can I make these ahead? Yes, totally. I either prep the meatballs a day ahead and bake/glaze before serving, or just warm them through in the oven. They also freeze pretty well—not that mine last long enough to try often.
I can’t find gochujang—is there a substitute? I feel you! Sriracha kind of works in a pinch, maybe mixed with a teaspoon tomato paste for body, but honestly, order some (like here) because nothing really tastes the same.
Help, my glaze seized up? No sweat; just whisk in a tsp hot water at a time till it loosens up. Happens to me more often than I’d like to admit.
They’re a bit spicy for my kids? You can use less gochujang or add extra honey. Or just do what my mom did and serve with extra rice. Works every time.

And just FYI, if you want a sidekick for these meatballs, I’m really into the cucumber salad from My Korean Kitchen. Crisp, cool, and a nice break form the sticky-spicy vibe going on.

Sticky Korean BBQ Meatballs with Gochujang Glaze: My Go-To Party Bite