Sticky Korean BBQ Meatballs with Gochujang Glaze

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If you’re craving something bold, sweet, savory, and spicy all in one bite, these Sticky Korean BBQ Meatballs with Gochujang Glaze are about to be your new obsession. Juicy, tender meatballs get smothered in a glossy, sticky glaze that’s bursting with umami thanks to the fermented chili paste known as gochujang. Whether you serve them over rice, stick them with toothpicks for a party platter, or pile them into lettuce cups, these meatballs know how to steal the spotlight.

What makes them special is the way the Korean BBQ flavors come alive in such a comforting, familiar format. It’s the kind of recipe that feels both exciting and cozy, perfect for a weeknight dinner that doesn’t feel like a repeat of last Tuesday. You get the deep savory flavors of soy and garlic, the heat from gochujang, and a kiss of honeyed sweetness all in one saucy coating.

Why You’ll Love This Sticky Korean BBQ Meatballs with Gochujang Glaze

These meatballs are the definition of addictive. The gochujang glaze adds an irresistible heat and tang, while the meatballs stay tender and juicy thanks to the addition of panko and eggs. It’s an easy recipe to scale up for parties or meal prep, and it pairs beautifully with simple sides like rice, noodles, or crisp veggies. Plus, they reheat like a dream—ideal for leftovers or make-ahead meals.

This dish strikes that perfect balance between comfort food and bold flavor. It gives you all the satisfaction of a slow-simmered dish, but with a quick, weeknight-friendly prep time.

What Kind of Gochujang Should I Use?

There are a few different varieties of gochujang available, ranging in spice level and consistency. For this recipe, go with a medium-spicy gochujang paste that comes in a tub rather than a squeeze bottle. The paste offers that rich, concentrated flavor that gives the glaze its depth. Look for one with minimal added sugar, since we’ll be adding honey to control the sweetness ourselves.

If you’re sensitive to heat, you can use less gochujang and balance it with extra soy sauce or a splash of rice vinegar to keep the flavor bright but mild. For spice lovers, a little extra gochujang or even a pinch of Korean chili flakes (gochugaru) takes things to the next level.

Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

To bring these fiery, savory meatballs to life, you’ll need a handful of pantry staples and a couple of specialty ingredients. Each one plays a key role in delivering juicy texture and rich Korean-inspired flavor.

• Ground beef – This forms the base of the meatballs and offers a hearty, juicy bite. You can mix with ground pork for even more flavor.
• Panko breadcrumbs – These give the meatballs lightness and help absorb the juices so they stay tender.
• Egg – Acts as the binder to hold everything together while keeping the meat moist.
• Garlic – Fresh minced garlic brings sharpness and depth.
• Ginger – Adds a punch of heat and brightness that balances the rich glaze.
• Green onions – Stirred into the meatballs for freshness and mild oniony flavor.
• Soy sauce – For savory umami depth in both the meatballs and the glaze.
• Gochujang – The hero ingredient. This spicy Korean chili paste gives the glaze its heat and tang.
• Honey – Adds sweetness to the glaze and balances the heat from the gochujang.
• Rice vinegar – Offers brightness and acidity, helping cut through the richness.
• Sesame oil – A touch of this nutty oil goes a long way in flavoring the glaze.
• Cornstarch – Helps thicken the glaze so it coats each meatball perfectly.
• Toasted sesame seeds – Optional, but they add texture and visual appeal.

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Prep the Meatball Mixture

In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, and a splash of soy sauce. Mix gently with your hands or a spoon until everything is just combined. Don’t overmix, or the meatballs can turn tough.

Step 2: Shape and Bake

Form the mixture into evenly sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined baking sheet and bake at 400°F for about 15 to 18 minutes, or until browned and cooked through.

Step 3: Make the Gochujang Glaze

While the meatballs are baking, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and a splash of water in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry (1 tsp cornstarch + 2 tsp water) and let it bubble until thickened.

Step 4: Coat the Meatballs

Once the meatballs are out of the oven, transfer them to a large bowl or skillet. Pour the hot glaze over the top and toss to coat each one in that glossy, sticky goodness.

Step 5: Garnish and Serve

Sprinkle with toasted sesame seeds and more chopped green onions if desired. Serve hot and enjoy immediately, or let cool slightly and pack for later!

How to Serve and Store These Sticky Korean BBQ Meatballs with Gochujang Glaze

These meatballs are incredibly versatile and can serve as a main course, appetizer, or meal prep staple. They’re perfect over a bed of steamed rice or tucked into lettuce cups for a lighter, low-carb option. You can also use them as a filling for sliders or wrap them into nori for a Korean-fusion twist. This recipe comfortably serves 4 people as a main dish.

If you have leftovers (and that’s a big if!), store them in an airtight container in the fridge for up to 4 days. They reheat beautifully in a skillet over medium-low heat or in the microwave with a splash of water to loosen the glaze. You can also freeze the cooked, glazed meatballs for up to 2 months—just thaw and reheat when ready to serve.

What to Serve With Sticky Korean BBQ Meatballs with Gochujang Glaze?

Steamed Jasmine Rice

The classic pairing. The rice soaks up the sweet and spicy glaze and makes each bite comforting.

Quick-Pickled Cucumbers

Cool and crunchy pickles are the perfect contrast to the heat of the glaze.

Kimchi Fried Rice

For a double-kick of Korean flavor, serve your meatballs alongside tangy, spicy kimchi fried rice.

Roasted Broccoli

Tossed with sesame oil and soy sauce, roasted broccoli adds a nice charred, nutty bite.

Lettuce Cups

Use butter lettuce or romaine to make a fresh and low-carb way to enjoy these meatballs.

Stir-Fried Noodles

Toss some noodles with soy sauce and sesame oil for a fast and satisfying side.

Korean Slaw

A crunchy cabbage slaw with vinegar, sesame, and a touch of honey pairs beautifully with the sticky glaze.

Fried Egg

Top your meatballs and rice with a sunny-side-up egg for that luscious, runny yolk that makes everything better.

Want More Asian-Inspired Dinner Ideas?

If you love these sticky Korean BBQ meatballs, you might also enjoy these flavorful Asian-inspired dishes from the Luna Meals kitchen:

• Try the ultra-savory Easy Chicken Fried Rice for a quick and satisfying dinner that never fails.
• Need something with noodles? Creamy Mushroom Ravioli might surprise you with its umami depth.
• Bring takeout vibes home with Crispy and Delicious Easy Chinese Egg Rolls.
• Looking for bold fusion? Pepperoni Pizza Grilled Cheese takes comfort food to another level.
• And for cozy, creamy comfort, Delicious Garlic Sausage Alfredo Rigatoni is a must-try.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go bold with extra gochujang? Try a different protein? Make it a rice bowl or sliders?

I love hearing your twists and tips. If you have questions, feel free to ask—let’s cook smarter together.

Explore beautifully curated health-boosting dinners and spicy flavor bombs on Luna Meals on Pinterest and discover your next favorite dinner!

Conclusion

Sticky Korean BBQ Meatballs with Gochujang Glaze are the kind of meal that checks every box—flavor-packed, fun to eat, and easy to make. Whether you’re serving guests or treating yourself, this dish brings a little extra joy to the table. It’s the kind of recipe that becomes part of your regular rotation before you even realize it. Give it a try, and let your tastebuds lead the way!

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