Sticky Korean BBQ Meatballs with Gochujang Glaze

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When I crave something deeply savory, a little spicy, and irresistibly saucy, these Sticky Korean BBQ Meatballs with Gochujang Glaze hit every mark. They’re tender on the inside, crisped on the outside, and coated in a glossy, punchy glaze that clings to every bite. I love serving them over fluffy white rice or with crisp lettuce leaves to make wraps. They’ve become a go-to in my kitchen whenever I want a quick and satisfying dinner or an impressive appetizer for guests.

What makes these meatballs stand out is the balance between sweet, spicy, and umami. The gochujang glaze is bold but not overpowering, and the meatballs are juicy with just the right amount of garlic and green onion for a Korean-inspired kick. Whether I’m meal-prepping for the week or planning a party platter, these sticky little flavor bombs always disappear fast.

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

• Bold, addictive flavor – the gochujang glaze is spicy, sweet, and tangy all in one.
• Versatile – serve as a main dish, party appetizer, or tucked into lettuce wraps.
• Easy to make ahead – perfect for meal prep or quick reheating.
• Crowd-pleaser – a guaranteed hit at any gathering.
• Customizable – adjust the heat or sweetness to your taste.

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What Kind of Meat Should I Use for Sticky Korean BBQ Meatballs with Gochujang Glaze?

I usually reach for ground pork or a mix of ground pork and beef when making these meatballs. Pork gives the meatballs that juicy, tender texture and slightly sweet flavor that pairs beautifully with the gochujang glaze. However, ground chicken or turkey also work well if you’re looking for something leaner. Just make sure not to overcook them—they can dry out faster than pork.

If you’re going for maximum flavor, a half-and-half blend of pork and beef brings both richness and structure to each bite. Avoid very lean meat (like 99% fat-free turkey) unless you plan to add a little extra fat or moisture (like grated onion or a splash of cream).

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Options for Substitutions

• Gochujang: If you can’t find gochujang, mix sriracha with a bit of miso paste or tomato paste and a dash of brown sugar. It’s not the same, but it mimics the sweet-heat umami profile well.
• Meat: As mentioned, you can swap pork for chicken, turkey, or even plant-based ground “meat” if you’re aiming for vegetarian or vegan.
• Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a soy-free, slightly sweeter alternative.
• Honey: Maple syrup or brown sugar work as solid stand-ins for sweetness.
• Green Onions: Chives or finely diced shallots will do in a pinch.
• Breadcrumbs: Swap with crushed rice crackers, panko, or almond flour for gluten-free alternatives.

These substitutions make it easy to tailor the recipe to your needs without losing that sticky, spicy, and satisfying flavor.

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Ingredients for Sticky Korean BBQ Meatballs with Gochujang Glaze

Ground pork (or pork/beef mix)
This is the base of the meatballs. It brings fat, flavor, and tenderness. Pork also absorbs the glaze beautifully.

Garlic (minced)
Essential for depth and aromatic punch—garlic gives the meatballs that signature savory Korean flavor.

Ginger (grated or minced)
Adds brightness and warmth. Ginger cuts through the richness of the pork and balances the glaze.

Green onions (finely chopped)
They add freshness, mild onion flavor, and a bit of texture inside the meatballs.

Soy sauce
Infuses the meat with salt and umami. It’s key to the Korean BBQ-style seasoning.

Toasted sesame oil
A small amount brings a nutty, fragrant richness that makes the meatballs taste more authentic.

Egg
Acts as a binder to hold the meatballs together while keeping them moist and fluffy.

Breadcrumbs or panko
These help with texture, absorbing moisture and preventing the meatballs from becoming dense.

Salt & black pepper
Basic seasoning to enhance all the other flavors.

Gochujang (Korean chili paste)
The star of the glaze—sweet, spicy, savory, and packed with fermented umami flavor.

Honey
Adds sticky sweetness to balance the heat of the gochujang and helps create that lacquered coating.

Rice vinegar
Gives the glaze brightness and a little tang to balance the sweetness and heat.

Soy sauce (for glaze)
Ties the glaze together with salty depth and enhances the gochujang.

Water or stock
Thins out the glaze just enough to coat the meatballs without overwhelming them.

Sesame seeds & chopped scallions (for garnish)
Add texture, color, and visual appeal while boosting the overall flavor profile.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, egg, breadcrumbs, salt, and black pepper. Use your hands or a spatula to mix until just combined—don’t overwork the meat.

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Step 2: Shape the Meatballs

Scoop out roughly 1 ½ tablespoon of mixture and roll into balls. You should get about 18–20 meatballs depending on size. Place them on a baking sheet lined with parchment paper or lightly oiled.

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Step 3: Cook the Meatballs

You can either bake or pan-fry.

• To bake: Preheat oven to 400°F (200°C) and bake for 18–20 minutes or until golden brown and cooked through.
• To pan-fry: Heat a tablespoon of oil in a large skillet over medium heat and cook the meatballs in batches, turning to brown all sides, about 8–10 minutes total.

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Step 4: Make the Gochujang Glaze

While the meatballs cook, whisk together gochujang, honey, soy sauce, rice vinegar, and a splash of water or stock in a small saucepan. Bring to a simmer over medium heat and cook for 3–5 minutes until slightly thickened.

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Step 5: Toss the Meatballs in the Glaze

Once the meatballs are fully cooked, transfer them to a large bowl or skillet. Pour the warm glaze over the meatballs and toss to coat evenly until they’re glossy and sticky.

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Step 6: Garnish and Serve

Top with sesame seeds and freshly chopped scallions. Serve hot with rice, noodles, or lettuce wraps.

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How Long to Cook Sticky Korean BBQ Meatballs with Gochujang Glaze

The cooking time depends on your chosen method:

• Baking: 18–20 minutes in a preheated 400°F (200°C) oven. Make sure the internal temperature reaches 165°F (74°C) for pork or chicken.
• Pan-Frying: Around 8–10 minutes total on medium heat, turning frequently for even browning.

Once glazed, give them a minute or two in the pan or oven just to let the sauce set into a sticky coating.

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Tips for Perfect Sticky Korean BBQ Meatballs with Gochujang Glaze

• Don’t overmix the meat. Gently mix the ingredients until just combined to avoid tough meatballs.
• Use a cookie scoop. It helps portion evenly for consistent cooking.
• Chill the shaped meatballs. If you have time, refrigerate for 15 minutes before cooking—this helps them hold their shape better, especially when pan-frying.
• Simmer the glaze gently. Don’t boil it too hard or it might reduce too quickly and become too thick or bitter.
• Double the glaze. You’ll want extra for drizzling over rice or dipping—trust me.
• Finish under the broiler. For extra caramelization, pop glazed meatballs under the broiler for 1–2 minutes.
• Taste the glaze before finishing. Adjust heat, sweetness, or tang by adding more gochujang, honey, or vinegar as needed.

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Watch Out for These Mistakes While Cooking

• Using lean meat without moisture compensation
  Lean turkey or chicken can make dry meatballs unless you add extra fat (like sesame oil) or moisture (like grated onion).
• Overmixing the meat mixture
  It’s easy to overdo it, which results in dense, rubbery meatballs. Mix until just combined.
• Skipping the glaze simmer
  The glaze needs a brief simmer to meld the flavors and thicken properly. Don’t just stir and pour it cold.
• Overcrowding the pan
  When pan-frying, give meatballs space. Too many at once causes steaming, not browning.
• Not tasting the glaze
  Gochujang varies in heat and saltiness by brand—taste and adjust before tossing it with your meatballs.
• Burning the glaze
  If you reheat meatballs with glaze in the pan or oven, keep the heat low so the sugars don’t scorch.

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

Steamed Jasmine or Short-Grain White Rice

The soft, fluffy texture is perfect for soaking up that glossy, spicy glaze.

Lettuce Wraps

Serve with crisp romaine or butter lettuce leaves, plus a sprinkle of rice and a dollop of kimchi—great for a low-carb, high-flavor bite.

Pickled Cucumbers or Kimchi

These bright, tangy sides balance the rich, spicy meatballs with freshness and crunch.

Stir-Fried Vegetables

Quick sautéed bok choy, snap peas, or broccoli tossed with sesame oil makes an easy, healthy side.

Korean Potato Salad

Creamy, slightly sweet, and mild—it’s a fun contrast to the bold gochujang glaze.

Sticky Rice Cakes (Tteok)

A Korean comfort food match! If you have access, pan-fried rice cakes with sesame oil make a chewy, satisfying pairing.

Fried or Steamed Dumplings

Serve as a mix-and-match appetizer spread for guests or a fun dinner for the family.

Egg Drop Soup or Miso Soup

Light, warm, and savory—perfect if you want a more complete meal without much effort.

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Storage Instructions

Sticky Korean BBQ Meatballs store incredibly well, making them ideal for meal prep or leftovers.

• Refrigerator: Store cooled meatballs in an airtight container for up to 4 days. Keep the glaze separate if possible to maintain texture when reheating.
• Freezer: Freeze cooked (and cooled) meatballs without glaze for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container.
• To Reheat: Warm in the microwave or in a skillet over medium heat until heated through. If frozen, thaw overnight in the fridge first. Always reheat with a bit of extra glaze or water to keep them juicy.

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Estimated Nutrition (Per 4–5 meatballs with glaze)

• Calories: 320
• Protein: 18g
• Fat: 22g
• Saturated Fat: 6g
• Carbohydrates: 14g
• Sugar: 8g
• Fiber: 1g
• Sodium: 680mg
• Cholesterol: 90mg

These values are approximate and will vary depending on the meat and specific glaze ingredients used. Using leaner meat or a lighter glaze can lower the calorie count.

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Frequently Asked Questions

How spicy are these Sticky Korean BBQ Meatballs?

It depends on the gochujang you use. Some brands are milder, while others pack serious heat. Start with less and taste the glaze before adding more if you’re sensitive to spice.

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Can I make the meatballs ahead of time?

Yes! You can shape the raw meatballs and store them in the fridge for up to 24 hours before cooking. Cooked meatballs also reheat very well.

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Is gochujang gluten-free?

Traditional gochujang often contains wheat, but gluten-free versions are available. Be sure to check the label if you’re avoiding gluten.

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Can I bake instead of fry the meatballs?

Absolutely. Baking is a hands-off and healthier option that still gives great results. Just bake at 400°F (200°C) for 18–20 minutes.

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What can I use instead of breadcrumbs?

Try crushed rice crackers, almond flour, or gluten-free panko if you’re avoiding gluten. They all help bind the meat without changing flavor too much.

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How do I keep meatballs from falling apart?

Make sure to use a binder like egg and breadcrumbs, and don’t skip chilling them briefly before cooking—especially if frying.

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Can I double the recipe?

Definitely. This recipe scales well, especially for parties or meal prepping. Just be sure not to overcrowd your pan or baking sheet.

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Do I need to use sesame oil?

It adds a signature nutty depth, but if you’re out, you can skip it or substitute with a neutral oil. The flavor won’t be quite the same, though.

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Conclusion

Sticky Korean BBQ Meatballs with Gochujang Glaze are everything I love in one bite—sweet, spicy, savory, and ridiculously satisfying. Whether you’re whipping up an easy weeknight dinner or impressing friends at a potluck, this dish delivers bold flavor without complicated steps. With simple substitutions and flexible prep, they fit seamlessly into almost any meal plan. Once you try them, you’ll find yourself coming back again and again. These meatballs are more than just a recipe—they’re a crave-worthy obsession.

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