Korean BBQ Meatballs

Korean Meatballs, BBQ Style

Meatballs – Next in our Meatball Series is a trip to Korea, for some Style BBQ Meatballs. Ingredients include ground beef, baked with spices and topped with a tangy soy-garlic-ginger glaze, toasted sesame seeds and green onions. The prominent spice is paste . Serve the Meatballs over rice for a nice, main dish.

What is ?

I like to use , a hot pepper paste. It’s made with gochu ( red chili pepper), rice powder, meju (dried fermented soybeans), and salt. A sweetener is usually added. The ingredients are fermented for weeks. The fermentation produces a deep-red, velvety paste. The taste is spicy, sour, sweet, and salty. The combination is very interesting.

I use in marinades for dishes like bulgogi. You thin it with liquid because of the rich texture of the paste. The taste is unique.

Gochujang Sauce

I think is replacing sriracha as the go-to sauce. You can see a variety of products in stores. It has become the next big thing.  You will see everything flavored with this stuff. As it was with sriracha during the past decade. You already see it in many places. I’m sure Middle America will follow. I want to try potato chips. If they are available.

A place like Buffalo Wild Wings would call them hot wings, instead of spelling out . You are less likely to order something you can’t pronounce. I think once it catches on, menus will be glad to use the word.

Is spicy?

paste is made with chili peppers. The paste is very spicy. It varies from mild to very hot. I like the medium-hot sauce. The heat can linger on your tongue. However, the burn is not the pepper sauce. It is the spicy-sweet taste that is similar to sriracha. I do like Sriracha, but is closing fast.

Korean BBQ Meatballs

Meatballs, BBQ Style

Ground beef, baked with spices and topped with a tangy soy-garlic-ginger glaze, toasted sesame seeds and green onions. Serve over rice for a nice main dish.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: Asian, Korean
Keyword: BBQ, Korean, Meatballs
Servings: 4 people
Calories: 430kcal


  • 1 pound ground beef
  • 1 teaspoon sesame oil
  • ¼ cup soy sauce
  • 3 green onions sliced very thinly (White parts only. Use the Green parts for garnish)
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • ¾ cup Panko breadcrumbs or any plain breadcrumbs
  • 2 tablespoons gochujang Korean chili paste or sriracha
  • salt & pepper to taste

Garlic-Soy-Ginger glaze

  • 1/2 cup Soy sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tbsp Light Brown Sugar
  • 2 garlic cloves minced
  • 1 tsp ginger minced


  • Heat oven to 425 degrees.
    425 Degree Oven
  • In a large bowl, combine all the meatball ingredients and use your hands to mix.
    Korean Meatballs Mixing
  • Shape into little golf-ball and put on a parchment lined baking sheet.
    Korean Meatballs
  • Bake until golden and cooked through, about 15 minutes. Meatballs should be turned once, half way through cooking. Remove from oven when finished.
    Korean Meatballs Cooked
  • While the meatballs cook, combine glaze ingredients in small saucepan.
    Glaze for Meatballs
  • Cook over medium heat for 5 minutes and the glaze is slightly thickened. Remove from heat and set aside until completely cooled
    Korean Meatballs Glaze Reduced
  • Turn broiler on, for final step of cooking
  • Brush cooked meatballs with cooled glaze.
    Korean Meatballs Glaze on top
  • Put baking sheet under broiler and broil glazed meatballs for 30-60 seconds
  • Remove meatballs from broiler and brush with more glaze.
    Korean Meatballs Glaze on top
  • To serve, put meatballs in a bowl of steamed rice and garnish with sliced green onions and toasted sesame seeds.
    Korean Meatballs Finished



gochujang is Korean chili paste. Can be found in most Asian grocery stores.


Serving: 5meatballs | Calories: 430kcal | Carbohydrates: 18g | Protein: 18g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 840mg | Fiber: 1g | Sugar: 11g
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If you liked these Korean Meatballs, try our Vietnamese Meatballs with Chili Sauce. Or maybe our recipe for Kung Pao Chicken. And we have another Korean recipe, Beef and Rice Bowls.

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6 thoughts on “Korean Meatballs, BBQ Style”

  1. Charlie, is this you…:)? Still trying to get you out of my junk mail. Hugs!!
    Bob Schlueter

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