Korean Meatballs

Ever since I first bought a small tub of Gochujang, I have been using it constantly in different dishes. Gochujang is a popular ingredient in Korean cuisine. It is a fermented chili paste that is used as a condiment and part of  many dishes from salads, stews, meat dishes and more. Made with chili peppers, glutinous rice and fermented chilies, gochujang has a thick paste-like consistency. It is excellent to use as part for a marinade or as part of a sauce for wings or these meatballs.

Korean Meatballs

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5 from 2 votes

Korean Meatballs

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Steve Cylka


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup gochujang
  • 1/4 cup sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves , minced
  • 1 tbsp grated ginger


  • For the meatballs, mix the ground beef, ground pork, egg, bread crumbs, milk, salt and pepper together. Knead the mixture with your hands until thoroughly combined. Roll into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 350 for about 20 minutes.
  • Place remaining ingredients in a saucepan and simmer for 5-10 minutes to create a sauce.
  • After taking the meatballs out of the oven, toss them in the sauce.
  • Serve immediately with rice and sliced green onions


If desired, you can throw the meatballs tossed in the sauce in a slow cooker. Keep it on low until ready to eat. Great party food!


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Photos are stunning. Recipe sounds fabulous…how would they be with all ground beef (since I don’t eat pork)?

  2. I made these last night for dinner. I also ground my own pork. The recipe is simple but they taste like you have spent hours at the stove. My husband raved about the perfect mix of flavors. I made a cucumber bean sprout salad to serve with them as well as jasmine rice. Regrettably, I forgot the green onions to sprinkle on when serving. That was because they smelled so good I had to dig in asap! I’ll be making these again for years to come. Thanks for sharing this wonderful recipe.

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