Korean Meatballs – Next in our Meatball Series is a trip to Korea, for some Korean Style BBQ Meatballs. Ingredients include ground beef, baked with Asian spices and topped with a tangy soy-garlic-ginger glaze, toasted sesame seeds and green onions. The prominent spice is Korean paste Gochujang. Serve the Korean Meatballs over rice for a nice, main dish.
What is Gochujang?
I like to use Gochujang, a Korean hot pepper paste. It’s made with gochu (Korean 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 Gochujang in marinades for dishes like Korean bulgogi. You thin it with liquid because of the rich texture of the paste. The taste is unique.
I think Gochujang is replacing sriracha as the go-to sauce. You can see a variety of gochujang 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 gochujang potato chips. If they are available.
A place like Buffalo Wild Wings would call them Korean hot wings, instead of spelling out gochujang. 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 gochujang spicy?
Gochujang 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 Gochujang 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 gochujang is closing fast.
Korean Meatballs, BBQ Style
- 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
- 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.
- In a large bowl, combine all the meatball ingredients and use your hands to mix.
- Shape into little golf-ball and put on a parchment lined baking sheet.
- Bake until golden and cooked through, about 15 minutes. Meatballs should be turned once, half way through cooking. Remove from oven when finished.
- While the meatballs cook, combine glaze ingredients in small saucepan.
- Cook over medium heat for 5 minutes and the glaze is slightly thickened. Remove from heat and set aside until completely cooled
- Turn broiler on, for final step of cooking
- Brush cooked meatballs with cooled glaze.
- Put baking sheet under broiler and broil glazed meatballs for 30-60 seconds
- Remove meatballs from broiler and brush with more glaze.
- To serve, put meatballs in a bowl of steamed rice and garnish with sliced green onions and toasted sesame seeds.
If you liked these Korean Meatballs, try our Vietnamese Meatballs with Chili Sauce