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Korean Barbecue-Style Meatballs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Chef John's spicy gochujang glazed beef meatballs are irresistibly delicious!
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 degrees (65 degrees C) to deactivate enzymes, or soaked in 1 tablespoon vinegar for 5 minutes)
  • 4 cloves garlic, finely minced
  • 0.333 cup thinly sliced green onions, plus more for garnish
  • 0.5 cup finely crushed buttery round crackers (such as Ritz®)
  • toasted sesame seeds for garnish
  • 2 tablespoons rice wine vinegar
  • 0.75 cup beef broth or water
  • 0.333 cup brown sugar
  • 0.333 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:
  • Place ground beef in a bowl and evenly coat with gochujang. Season with kosher salt, pepper, and soy sauce. Sprinkle ginger, garlic, green onions, and cracker crumbs. Use a fork to mix swiftly until combined.
  • Chill in the fridge for around 30 minutes.
  • Preheat the oven to a toasty 450°F (220°C).
  • Shape mixture into 12 uniform balls using damp hands and place them in a cast iron skillet.
  • Bake meatballs in the preheated oven for around 20 minutes until beautifully browned.
  • Place the meatballs on a plate and set aside, using the same skillet to prepare the sauce.
  • Leave only 1 teaspoon of grease in the skillet and place it on the stove over medium-high heat. Sauté garlic until fragrant, approximately 1 minute. Deglaze the skillet with rice vinegar and soy sauce. Incorporate brown sugar, beef broth, and gochujang. Flavor with sesame oil and Sriracha. Stir the sauce and let it come to a simmer. Reduce by a third while cooking.
  • Create a cornstarch slurry by mixing cornstarch and water in a small bowl. Lower the heat to medium-low, then whisk in the slurry continuously. Simmer the sauce until it reduces by half. Return the meatballs to the skillet, baste them with the sauce, and simmer for 3 to 5 minutes until heated through and well coated.
  • Garnish with toasted sesame seeds and fresh green onions before serving.

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