Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1/4 cup gochujang (Korean chili paste)
Instructions
- Step 1: In a large mixing bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, soy sauce, sesame oil, and gochugaru. Mix until all ingredients are well incorporated.
- Step 2: Preheat your oven to 400°F (200°C). While the oven is heating, shape the meat mixture into small meatballs, about 1 inch in diameter.
- Step 3: Place the meatballs on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until they are cooked through and browned.
- Step 4: While the meatballs are baking, prepare the gochujang glaze by mixing the gochujang with a splash of water in a small bowl until it reaches a drizzle-able consistency.
- Step 5: Once the meatballs are done baking, remove them from the oven and brush them generously with the gochujang glaze. Return them to the oven for an additional 5 minutes to set the glaze.
- Step 6: Serve the Korean BBQ meatballs hot, garnished with additional chopped green onions if desired. Enjoy!
Notes
- For optimal freshness, store leftover Korean BBQ meatballs in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month.
- When reheating, pop the meatballs in the oven at 350°F (175°C) for about 10 minutes to restore their crispy exterior and warm them through evenly.
- These meatballs pair wonderfully with steamed rice or lettuce wraps, and you can also serve them with pickled vegetables for a refreshing crunch.
- For extra flavor depth, consider adding finely grated ginger or a splash of rice vinegar to the meat mixture before baking; it complements the gochujang beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American