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

Korean Meatballs

5 out of 5
4 reviews
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • 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

Notes

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!

 

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Recipe Rating




7 comments

  • 5 stars
    The most indulgent combination of sweet, spicy, and savory! I’ve made it with just pork, with just beef, and with pork/beef as the recipe recommends; you can’t go wrong. Any combination results in the most tender and moist meatballs. I’ve delivered this meal to friends and the compliments are always rave.

    I can’t get enough of this sauce! I always make extra. As written, I find the amount of gochujang a little bit overpowering/potent, so I add 1-2 TBS water and another 1-2 tsp of soy sauce. It means more sauce and you seriously can’t have too much. I’ve gotten by using powdered ginger when I haven’t had any fresh and it’s still fabulous. The green onions are a must; also great with fresh basil! I will be sharing and making this recipe for years to come! Thanks for a terrific recipe!

    • Reply
  • 5 stars
    Delicious meatballs, and this sauce is a new favourite! The Gochujang makes it absolutely addictive. Thank you to the author for not writing pages of banter before getting to the recipe 😊

    • Reply
    • Yes, this sauce is just incredible!!

  • 5 stars
    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.

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

    • Reply
    • Hey Bonnie. Thanks! Yeah – you could totally use all ground beef. I make meatballs all the time and sometimes do them all beef and they are great that way as well.

      • Reply
      • Wonderful…Thanks Steve!

        • Reply

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