Korean BBQ Meatballs with Gochujang Glaze

• •1 lb ground pork
• •0.5 lb ground beef
• •0.5 cup Panko breadcrumbs
• •1 large egg
• •2 tablespoon green onions, finely chopped
• •2 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •0.3 teaspoon black pepper
• •0.5 teaspoon salt
• •1 tablespoon vegetable oil or neutral oil
• •0.3 cup Gochujang (Korean chili paste)
• •2 tablespoon honey
• •1 tablespoon soy sauce
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •1 clove garlic, minced
• •0.5 teaspoon fresh ginger, grated
• •0.3 cup water or low-sodium chicken broth
• •1 teaspoon cornstarch
• •1 tablespoon water (for cornstarch slurry)
• •1 teaspoon toasted sesame seeds, for garnish
• •1 tablespoon green onions, thinly sliced, for garnish

Instructions

1. 1

   Prepare the Meatballs: In a large mixing bowl, combine the ground pork, ground beef, Panko breadcrumbs, large egg, 2 tablespoons finely chopped green onions, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 0.25 teaspoon black pepper, and 0.5 teaspoon salt. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.

2. 2

   Form the Meatballs: Roll the mixture into approximately 18-20 uniform meatballs, about 1.5 inches in diameter. Place them on a plate or baking sheet.

3. 3

   Cook the Meatballs: Heat 1 tablespoon vegetable or neutral oil in a large non-stick skillet over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Sear the meatballs for 2-3 minutes per side until beautifully browned on all surfaces. Reduce heat to medium-low, cover, and cook for another 8-10 minutes, or until cooked through (internal temperature reaches 160°F / 71°C). Remove cooked meatballs from the skillet and set aside.

4. 4

   Prepare the Gochujang Glaze: In the same skillet (no need to clean), add the 0.25 cup Gochujang, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 clove minced garlic, 0.5 teaspoon grated fresh ginger, and 0.25 cup water or low-sodium chicken broth. Whisk everything together until smooth.

5. 5

   Thicken the Glaze: In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water until no lumps remain to create a slurry. Bring the glaze mixture in the skillet to a simmer over medium heat. Slowly pour in the cornstarch slurry while whisking constantly. Continue to simmer and whisk for 1-2 minutes, until the glaze thickens to a sticky, syrupy consistency.

6. 6

   Glaze the Meatballs: Return the cooked meatballs to the skillet with the glaze. Toss gently to coat all the meatballs thoroughly. Cook for another 1-2 minutes, allowing the glaze to cling to the meatballs.

7. 7

   Serve: Transfer the glazed meatballs to a serving platter. Garnish generously with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced green onions. Serve hot, ideally with steamed white rice and a side of kimchi or other Korean banchan.

Chef's Tips

• 💡Do not overmix the meatball mixture; gentle handling ensures tender meatballs.
• 💡For even cooking, try to make the meatballs uniform in size. A small ice cream scoop can help.
• 💡Adjust the spice level of the glaze by increasing or decreasing the amount of Gochujang. For more sweetness, add a touch more honey.
• 💡If you prefer to bake the meatballs, preheat your oven to 400°F (200°C). Bake for 18-22 minutes, flipping halfway, until cooked through, then toss in the prepared glaze.
• 💡These meatballs are excellent served with steamed rice, lettuce wraps, or as an appetizer.