Golden, juicy Korean meatballs coated in a glossy, sweet-savory glaze, pure comfort with a kick. The sauce is inspired by Korean BBQ meatballs, with gochujang adding bold flavor. Easy for weeknights yet impressive for guests, these meatballs are sticky, tender, and so addictive you'll want them on repeat.
★★★★★
Made these tonight, they were amazing! The gojujang adds such a flavour profile! Added to our go-forward list of favourites.
- Rosie
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
We've been making these Korean meatballs for a few years now, and they never get old. That glossy BBQ-style sauce has become one of our favorite ways to turn a simple dinner into something crave-worthy, just like our easy glass noodle salad. With rice and a quick side, it's the kind of meal we keep coming back to again and again!
Jump to:
- Why you'll love these Korean meatballs
- Ingredients you'll need
- What is gochujang (and why it matters)
- Substitutions and variations
- Watch the video recipe
- How to make Korean meatballs (step-by-step)
- Make ahead and freeze (uncooked)
- Pro tips and technique advice
- What to serve with Korean meatballs
- How to store and freeze Korean meatballs
- Frequently asked questions
- More fast weeknight dinner recipes
- 📖 Recipe
- 💬 Comments
Why you'll love these Korean meatballs
- Juicy and tender: grated onion keeps the meatballs moist and flavorful.
- Glossy Korean BBQ glaze: sticky, sweet, and savory with just the right touch of heat.
- Easy weeknight dinner: oven or air fryer options make cooking and cleanup simple.
- Versatile: serve these Korean meatballs with rice, tuck into lettuce wraps, or turn them into sliders for parties.
- Make-ahead friendly: store or freeze for quick meals whenever you need them.
Ingredients you'll need
You don't need anything fancy for these Korean BBQ meatballs, just a mix of everyday staples plus gochujang for that signature flavor!
Key ingredients note:
- Gochujang: the star ingredient for these Korean meatballs, bringing heat and depth!
- Soy sauce: adds depth and umami to these Korean meatballs, the same way it builds flavor in our quick air fryer chicken skewers.
- Onion (grated, with juices): classic Korean technique for moisture and subtle sweetness.
- Toasted sesame oil: nutty aroma that tastes authentically Korean.
- Brown sugar: balances the spice with caramel-like sweetness.
- Rice vinegar: adds tang and lightness.
- Chicken or beef bouillon paste (optional): boosts the umami.
You'll find all the exact measurements in the recipe card below.
What is gochujang (and why it matters)
Gochujang is a Korean chili paste made with fermented soybeans, glutinous rice, and red pepper. It's savory, spicy, and slightly sweet, with a depth you can't get from hot sauce or chili flakes alone. It gives these Korean meatballs their signature kick and beautiful red color.
Where to find it: Most large grocery stores carry it in the Asian aisle, or you can find it online.
Substitutes: In a pinch, mix miso paste with a little sriracha or chili flakes, though the flavor won't be as deep.
Substitutions and variations
These Korean meatballs are flexible, so you can adjust them to what you have on hand or how spicy you like them. Here are some easy swaps and variations to try:
- Protein options: use ground chicken, turkey, or pork if you prefer lighter or leaner meatballs.
- Breadcrumbs: regular breadcrumbs or crushed crackers work if you don't have panko, though panko gives the lightest texture.
- Spice level: adjust the gochujang for more or less heat, or add a pinch of red pepper flakes for extra kick.
- Glaze sweetness: stick with ⅓ cup brown sugar for a sweeter BBQ-style glaze, or reduce to ¼ cup for a more traditional Korean balance.
Didn't find the substitution you were looking for this Korean meatballs recipe?
Ask AI for suggestions on how to substitute the particular ingredient.
Watch the video recipe
How to make Korean meatballs (step-by-step)
Meatball mixture
Combine beef, panko, grated onion with juices, egg, soy sauce, sesame oil, garlic, ginger, scallion, and pepper.
Shape
Roll into even-sized meatballs and place on a tray.
Cook
Bake for 12-15 minutes (or air fry 8-10) until the meatballs are golden with juices bubbling and the inside reaches 165°F (74°C).
Sauce
Whisk soy sauce, water, sugar, vinegar, gochujang, garlic, ginger, bouillon paste (if using), and cornstarch in a pan. Simmer until thick, glossy, and glaze-like.
Toss
Toss the cooked meatballs in the sauce until evenly coated. Sprinkle with sesame seeds and scallions before serving.
Make ahead and freeze (uncooked)
These Korean meatballs are easy to prep ahead, and freezing them uncooked means you can have a fresh batch ready anytime.
- Shape and freeze uncooked meatballs: arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. This keeps them from sticking together.
- Cook straight from frozen: bake or air fry with just a few extra minutes added to the cooking time. No need to thaw.
- Sauce tip: always make the sauce fresh right before serving. Cornstarch-based sauces don't freeze well and can separate, so you'll get the best glossy finish if you cook it on the spot.
Pro tips and technique advice
These expert-tested tips ensure your Korean meatballs turn out juicy, flavorful, and perfectly sauced every time.
- Grate the onion, don't chop it. A classic Korean trick! Grated onion adds moisture and sweetness, which keeps these Korean meatballs juicy; chopping can't do the same.
- Bake or air fry with a light oil spray. This helps them brown evenly and keeps the surface from drying.
- Simmer the sauce until glossy. The cornstarch should thicken it into a clingy glaze. Too thin? Simmer a bit longer. Too thick? Add a splash of water.
- Add sesame oil off the heat for the sauce. This preserves its nutty aroma instead of cooking it away.
What to serve with Korean meatballs
These Korean BBQ meatballs are saucy, flavorful, and pair easily with simple sides to make a complete meal.
- With steamed rice and cucumber: a classic pairing that balances richness with freshness. Learn how to cook jasmine rice perfectly everytime!
- As lettuce wraps: crisp lettuce leaves make them lighter and fun to eat.
- Party skewers or sliders: great for sharing, and the glossy glaze keeps them crowd-pleasing.
- With noodles: toss them into stir-fried noodles for a quick, hearty dinner. They pair especially well with our nutty and satisfying peanut sauce stir-fry noodles!
How to store and freeze Korean meatballs
These Korean meatballs are versatile for weeknight dinners or party-style appetizers, and they store well so you can enjoy them later, too.
Store
- Store in an airtight container with the sauce for up to 4 days.
- Keeping them in the sauce prevents them from drying out.
- Reheat gently: Reheat gently with a splash of water; it loosens the sauce and makes the glaze glossy again, just like fresh."
Freezer
- Cooked meatballs: let them cool completely, then place them in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Uncooked meatballs: shape, freeze on a tray, then transfer to a bag. Cook straight from frozen, adding a few extra minutes to the time.
- That's why these Korean meatballs are one of our favorites in our beef recipes: versatile, meal-prep friendly, and always flavorful.
Frequently asked questions
It's a mix of ground beef, panko, grated onion with juices, egg, soy sauce, sesame oil, garlic, ginger, scallion, and black pepper. The grated onion is the Korean trick that keeps them juicy.
It's a Korean chili paste that's savory, spicy, and slightly sweet. If you can't find it, mix miso paste with sriracha or chili flakes for a similar flavor.
Yes. Shape and freeze uncooked meatballs on a tray, then bag them. Cook from frozen with a few extra minutes. Always make the sauce fresh for the best glossy finish.
We've been making these Korean meatballs for years, and they've never once let us down. The tender meat, glossy sauce, and easy prep make them one of those recipes we keep coming back to. They're simple enough for weeknights, yet impressive enough to serve to friends!
Did you try these Korean meatballs?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Korean Meatballs
Video
Equipment
Ingredients
Meatballs
- 1 lb (450 g) ground beef
- ⅓ cup (30 g) panko breadcrumbs
- 1 large egg
- 2 tablespoon grated onion around ¼-½ medium onion
- 1 tablespoon less sodium soy sauce
- 1 garlic clove grated
- ½ inch ginger grated
- 1 tablespoon chopped scallion
- 1 teaspoon toasted sesame oil
- cracked black pepper to taste
Sauce
- 1 tablespoon cornstarch
- 6 tablespoon (90 ml) water
- 6 tablespoon (90 ml) less sodium soy sauce
- ⅓ cup (65 g) brown sugar, packed
- 2 tablespoon gochujang
- 2 tablespoon rice vinegar
- 2 garlic clove grated
- ½ inch ginger grated
- ½ teaspoon beef or chicken bouillon paste optional for umami depth
- 1 teaspoon toasted sesame oil
To serve
- some jasmine rice
- sliced cucumber
- sesame seeds and chooped scallion, for garnish
Instructions
- Preheat oven to 400°F (200°C).
Meatballs
- In a bowl, add ground beef, grated onion with juices, garlic, ginger, soy sauce, sesame oil, scallion, black pepper, and the egg. Mix gently with your hands or a fork until the ingredients are just combined.1 lb ground beef, ⅓ cup panko breadcrumbs, 1 large egg, 2 tablespoon grated onion, 1 tablespoon less sodium soy sauce, 1 garlic clove, ½ inch ginger, 1 tablespoon chopped scallion, 1 teaspoon toasted sesame oil, cracked black pepper
- Roll into 20-24 small meatballs, each about 1 inch in diameter. Use a 1½tbsp ice cream scoop for even-sized balls. Place them on a parchment-lined tray.
Bake
- Spray meatballs lightly with oil. Bake for 12-15 minutes, until browned and cooked through (internal temp 165°F / 74°C).
Sauce
- In a saucepan, whisk cornstarch with water. Then add in soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, and bouillon paste (if using).1 tablespoon cornstarch, 6 tablespoon water, 6 tablespoon less sodium soy sauce, ⅓ cup brown sugar, packed, 2 tablespoon gochujang, 2 tablespoon rice vinegar, 2 garlic clove, ½ inch ginger, ½ teaspoon beef or chicken bouillon paste, 1 teaspoon toasted sesame oil
- Bring to a simmer over medium heat, whisking often, until glossy and thickened (3-5 minutes). Remove from heat, pour into a serving bowl, and stir in toasted sesame oil for aroma.
Toss
- Reserve about ¼ cup of sauce (loosen with a splash of water if needed) for spooning over rice at serving time. Add baked meatballs into the bowl and toss gently until coated.
- Serve hot over steamed rice with cucumber slices. Garnish with sesame seeds and scallions.
Other cooking options
- Air Fryer: Cook at 400°F (200°C) for 8-10 minutes, lightly sprayed with oil, until browned and cooked through.
- Stovetop: Sear meatballs in a skillet with 1 tablespoon oil until golden on all sides. Remove and prepare the sauce in the same pan. Return meatballs and simmer in sauce for 3-4 minutes until cooked through and glazed.
Notes
- Serving size: Makes about 20-24 meatballs (5-6 per person with rice and vegetables).
- Grate the onion, don't chop it. This classic Korean trick adds moisture, tenderness, and a touch of sweetness that keeps the meatballs from drying out.
- Sauce tips: Use ⅓ cup brown sugar for a sweeter glaze, or ¼ cup for a more savory balance. Reserve about ¼ cup of sauce (loosen with water if needed) to spoon over rice at serving time.
- Simmer the sauce until glossy. The cornstarch should thicken it into a clingy glaze. Too thin? Simmer a bit longer. Too thick? Add a splash of water.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
We keep coming back to these Korean meatballs for our own weeknight dinners. The glossy gochujang sauce makes them feel special, but they’re still quick enough to get on the table after a busy day. It’s one of those recipes that never lets us down!
Ari says
The directions are easy to follow and the meatballs came out delicious! Thanks for sharing this recipe. I will definitely be making this again.
Bea says
Hi Ari! I'm glad that you gave the recipe a try, thank you for your feedback! Do check around here for more simplified Asian recipes.
Mirlani says
I LOVE LOVE LOVE this recipe!
Your meatball recipe is my go to now. The sauce is so good. I use sriracha instead because it's something that we always have.
Thanks for sharing with us.
Bea says
Yes, sriracha works also. No problem at all. Thank you for your feedback, Mirlani!
Rosie says
Made these tonight, they were amazing! The gojujang adds such a flavour profile! Added to our go forward list of favourites.
Bea says
Right? Now I always have a container of gochujang in the fridge, a must! Thanks Rosie! XOXO
paul says
love your simple asian recipes. your explanations are very useful. I didn't have gocujang so I used sriracha and it came out delicious. thank you.
Bea says
Yes sriracha is a perfect substitution for gochujang. I'm glad that you get to make it, thank you so much Paul!