These Sticky Korean BBQ Meatballs with Gochujang Glaze are the ultimate savory-sweet indulgence you didn’t know you needed. Each meatball is seared to perfection, drenched in a rich, sticky glaze, and topped with a sprinkle of green onions and sesame seeds. Whether you serve them over steamed rice or with crunchy lettuce wraps, they hit all the right notes: bold, spicy, umami, and just enough sweetness to keep you going back for more.

The magic lies in the glaze—gochujang brings heat and depth, while soy sauce, garlic, and a touch of honey round everything out with a beautiful balance. They’re ideal for weeknight dinners, meal prep, or party appetizers that disappear faster than you can plate them.

What Kind of Gochujang Should I Use?

Gochujang is a fermented Korean chili paste that’s rich, spicy, and packed with umami. For these meatballs, opt for a medium heat gochujang if you’re serving a crowd with mixed spice tolerance. Look for gochujang that has a deep red hue and smooth consistency; it should be slightly sweet and smoky, not overly salty or bitter.

Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

Ground pork or beef: This forms the hearty, juicy base of your meatballs. Pork offers a bit more richness, while beef gives a classic bite.

Garlic and ginger: These aromatics add depth and zing, crucial for building flavor.

Soy sauce: Brings the savory umami foundation and saltiness needed for balance.

Green onions: Mixed into the meatballs and used as garnish, they brighten up the dish with a fresh pop.

Panko breadcrumbs: Helps bind the meatballs and gives them a light, tender texture.

Egg: Acts as the glue that holds the meat mixture together.

Gochujang: The star of the glaze, delivering that signature sweet heat.

Honey: Balances the spice and adds a glossy finish to the glaze.

Rice vinegar: Cuts through the richness and brings a mild tang.

Sesame oil: Adds toasty warmth and rounds out the flavor profile.

Toasted sesame seeds: Optional but highly recommended for crunch and nuttiness.

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Make the Meatball Mixture

In a large bowl, combine ground pork or beef, minced garlic, grated ginger, chopped green onions, soy sauce, panko breadcrumbs, and the egg. Mix everything together gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Shape and Sear the Meatballs

Roll the mixture into 1.5-inch balls and place them on a tray. Heat a large skillet over medium-high heat with a bit of oil. Sear the meatballs in batches, turning occasionally, until they are browned on all sides and mostly cooked through (about 6–8 minutes). Transfer to a plate.

Step 3: Prepare the Gochujang Glaze

In the same skillet, reduce the heat to medium and add gochujang, honey, soy sauce, rice vinegar, sesame oil, and a splash of water. Stir well and let it simmer for 2–3 minutes until it becomes glossy and slightly thickened.

Step 4: Coat the Meatballs in Glaze

Return the seared meatballs to the skillet with the glaze. Toss gently to coat each one thoroughly. Let them simmer for another 3–5 minutes until fully cooked and the glaze is sticky and clings to the meatballs.

Step 5: Garnish and Serve

Remove from heat and sprinkle with chopped green onions and toasted sesame seeds. Serve hot over steamed rice, in lettuce wraps, or as an appetizer on a platter.

Serving and Storing Sticky Korean BBQ Meatballs

These meatballs are incredibly versatile when it comes to serving. Pair them with steamed jasmine rice or sticky rice for a hearty dinner, or serve them in lettuce cups for a lighter, low-carb option. They also make a perfect bite-sized appetizer when skewered with toothpicks.

For storing, let the meatballs cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 4 days. To freeze, arrange the cooked (unglazed or glazed) meatballs on a tray until solid, then store in a freezer bag for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the glaze.

Frequently Asked Questions

How spicy are these meatballs?

That depends on your gochujang. Medium spice versions are the safest bet for most palates. If you’re sensitive to heat, reduce the amount of gochujang and bump up the honey slightly.

Can I bake the meatballs instead of pan-frying?

Absolutely. Bake them at 400°F (200°C) for about 15–18 minutes or until fully cooked. Then toss them in the glaze in a skillet or saucepan.

Is gochujang gluten-free?

Some brands are, but many include wheat. Always check the label if you’re cooking gluten-free.

Can I use turkey instead of pork or beef?

Yes, ground turkey works well. Add a splash of oil to the mixture to prevent dryness since turkey is leaner.

What sides go well with these meatballs?

Steamed rice, kimchi, cucumber salad, or even garlic noodles make excellent pairings. You could also serve them as sliders in brioche buns for a fusion twist.

Can I make the glaze ahead of time?

Yes, the glaze can be made up to 3 days in advance and stored in the fridge. Just reheat it gently before tossing with the meatballs.

Want More Dinner Ideas with Global Flavor?

If these sticky Korean BBQ meatballs hit the spot, you’ll love exploring more savory creations like these:

Easy Thai Red Curry Dumpling Soup for cozy spice in a bowl.
Cajun Shrimp Scampi if you’re craving buttery heat with a Southern twist.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for rich, hearty comfort.
Texas Roadhouse Butter Chicken Skillet packed with flavor and made in one pan.
One Pot Creamy Beef and Garlic Butter Pasta for a fuss-free dinner win.

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime.

And if you give it a try, drop a comment and let me know how it went. Did you serve it with rice or go low-carb with lettuce wraps? Did you dial the spice up or down?

I love seeing your versions of these recipes. Share your photos and tips with the Life with Jam community, and don’t forget to check out more recipes on my Pinterest page.

Sticky Korean BBQ Meatballs with Gochujang Glaze

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Sticky Korean BBQ Meatballs with Gochujang Glaze are a bold and flavorful dinner idea that blends spicy, sweet, and umami all in one bite. Tender meatballs are glazed in a Korean-style sauce made with gochujang, honey, and soy sauce, then topped with green onions and sesame seeds. Perfect over rice, in lettuce wraps, or served as appetizers.

Instructions

1. In a large bowl, mix together ground pork or beef, garlic, ginger, soy sauce, green onions, panko, and egg. Combine just until everything comes together.

2. Roll into 1.5-inch balls. Heat oil in a skillet over medium-high heat and sear meatballs in batches until browned and mostly cooked through (6–8 minutes). Set aside.

3. In the same skillet, reduce heat to medium. Add gochujang, honey, soy sauce, rice vinegar, sesame oil, and water. Simmer for 2–3 minutes until slightly thickened.

4. Return meatballs to the pan and toss in glaze. Simmer for 3–5 minutes until fully cooked and well-coated.

5. Top with more green onions and sesame seeds. Serve hot with rice, lettuce wraps, or as an appetizer.