Spicy Korean Gochujang Meatballs: Easy Authentic Recipe for Bold Flavors

Discover the Bold Flavors of Korean Cuisine

Spicy Korean Gochujang Meatballs are a tantalizing fusion of sweet, savory, and fiery elements that capture the essence of Korean street food in every bite. Made with ground meat infused with gochujang—a fermented chili paste—these meatballs deliver a punch of umami and heat that’s balanced by honey or brown sugar for a glossy glaze. Perfect for appetizers, main courses, or party snacks, this dish showcases the versatility of Korean flavors, making it a hit for both novice cooks and seasoned food enthusiasts. Whether served over rice, in lettuce wraps, or on skewers, these meatballs are sure to elevate your meal with their addictive spiciness.

Originating from Korea’s rich culinary tradition, gochujang has been a staple for centuries, adding depth to dishes like bibimbap and tteokbokki. In this recipe, it transforms simple meatballs into a gourmet experience, combining ground beef or pork with garlic, ginger, and scallions for aromatic layers. The result is juicy, tender balls coated in a sticky sauce that’s customizable to your heat tolerance. Ideal for weeknight dinners or entertaining, this recipe is quick to prepare and packs a flavor explosion that will have everyone asking for seconds.

Why You’ll Love These Gochujang Meatballs

What sets Spicy Korean Gochujang Meatballs apart is their perfect harmony of textures and tastes—crispy on the outside, soft inside, with a sauce that’s equal parts sweet and spicy. This dish is not only delicious but also nutritious, offering protein from the meat and antioxidants from the chili paste. Easy to make in under 45 minutes, it’s a go-to for busy households seeking authentic Asian-inspired meals without the takeout. Customize with veggies or serve with kimchi for an extra kick. Dive into this recipe to bring Korean heat to your kitchen and impress your guests with bold, unforgettable flavors.

Ready to spice up your dinner routine?
Explore the full recipe details below for these irresistible Spicy Korean Gochujang Meatballs!

Spicy Korean Gochujang Meatballs: Easy Authentic Recipe for Bold Flavors

Recipe by Next DeliciousCourse: AperitivesCuisine: South KoreaDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

Ingredients

• 1 lb ground beef (or mix of beef and pork)

• 1/4 cup panko breadcrumbs

• 1 large egg

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 green onions, finely chopped

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt and pepper to taste

• For the glaze:

• 3 tbsp gochujang

• 2 tbsp honey or brown sugar

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Sesame seeds and chopped green onions for garnish

Directions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, combine ground beef, panko, egg, garlic, ginger, green onions, 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper.
• Mix gently until just combined; avoid overmixing.
• Form mixture into 1-inch meatballs and place on the baking sheet.
• Bake for 15-18 minutes until cooked through and browned.
• Meanwhile, in a small saucepan, whisk together 3 tbsp gochujang, honey, rice vinegar, 1 tbsp soy sauce, and 1 tsp sesame oil over medium heat.
• Simmer for 2-3 minutes until thickened.
• Toss baked meatballs in the glaze until coated.
• Garnish with sesame seeds and chopped green onions.
• Serve hot over rice or as appetizers.

Notes

• Adjust gochujang amount for desired spice level; start with less if sensitive to heat.
• For crispier meatballs, pan-fry before baking or broil for the last 2 minutes.
• Use ground turkey for a leaner option, but add extra oil to prevent dryness.
• The glaze can be made ahead and stored in the fridge for up to a week.

These Spicy Korean Gochujang Meatballs are not just a meal but a culinary adventure, blending traditional Korean ingredients like gochujang with everyday pantry staples. High in protein and flavor, they offer about 25g of protein per serving, making them a satisfying choice for athletes or busy professionals. The fermentation in gochujang also provides gut-healthy probiotics, adding a nutritious twist to this indulgent dish. Pair with steamed veggies for a balanced plate.

Versatile and crowd-pleasing, these meatballs can be adapted for various diets—go gluten-free with tamari instead of soy sauce or vegan with plant-based meat substitutes. Their sweet-spicy profile makes them ideal for meal prep, reheating well without losing texture. Experiment with adding kimchi for extra tang or serving in bao buns for a fusion twist. This recipe embodies Korean cuisine’s emphasis on bold, harmonious flavors.

Storing Tips for Spicy Korean Gochujang Meatballs and Conclusion

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness.
• Freezing: Freeze uncooked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight and bake as directed.
• Sauce Storage: Keep extra glaze separately in the fridge for 1 week; warm before using.
• Avoid Microwaving: It can make them soggy—opt for oven or stovetop reheating.

To wrap up, add Spicy Korean Gochujang Meatballs to your Delicious Appetizers list—they’re a tasty entry into Korean cuisine, blending heat, sweetness, and ease. Ideal for any gathering, they add a thrill to your spread. Give this recipe a whirl today!

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