Sticky Korean BBQ Meatballs with Gochujang Glaze are a fusion of bold flavors and comforting texture, wrapped into bite-sized savory gems. These meatballs are incredibly juicy on the inside and sticky-sweet on the outside, coated in a glossy glaze that brings together the heat of gochujang, the saltiness of soy sauce, and a hint of sweetness for balance. Perfect as an appetizer, dinner, or even a party snack, they bring Korean BBQ flair straight to your kitchen.

Whether you’re already a fan of Korean cuisine or new to it, this recipe is the perfect place to start. It’s approachable, fast to make, and gives you the satisfaction of a takeout-style dish with all the benefits of home-cooked freshness. The glaze is addictive, clinging to every curve of the meatballs, and the aroma alone will have everyone hovering near the kitchen.

Why You’ll Love This Sticky Korean BBQ Meatballs with Gochujang Glaze

These meatballs are a total flavor bomb. Gochujang brings a unique depth with its fermented chili paste richness, giving heat without overwhelming your taste buds. The sweet-savory glaze caramelizes just slightly, making each bite pop. They’re easy to prep ahead, freeze beautifully, and reheat like a dream. Whether you’re hosting friends or need something special for weeknight dinner, these meatballs are always a hit.

What Kind of Gochujang Should I Use?

Gochujang comes in varying levels of spiciness, so choose one based on your heat tolerance. Look for authentic Korean brands, ideally in red tubs or jars, usually found in the international aisle of grocery stores or Asian markets. Some are slightly sweet, while others lean spicier. If you’re new to it, go for a mild version and build heat with added chili flakes if needed. Once opened, it stores well in the fridge for months and adds depth to marinades, stir-fries, and even soups.

Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze

Making these meatballs doesn’t require anything fancy, but the combination of ingredients creates something truly delicious. From savory ground beef to the unmistakable umami kick of gochujang, each ingredient adds a layer of flavor that takes this dish over the top.

Ground beef
Breadcrumbs
Garlic
Green onions
Egg
Soy sauce
Sesame oil
Gochujang
Brown sugar
Rice vinegar
Honey
Cornstarch
Water
Salt and pepper

Sticky Korean BBQ Meatballs with Gochujang Glaze 2

How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze

Step 1: Prep the Meatball Mixture

In a large bowl, combine ground beef, breadcrumbs, minced garlic, chopped green onions, egg, 1 tablespoon soy sauce, sesame oil, salt, and pepper. Mix until everything is just combined—don’t overwork the mixture or the meatballs can turn tough.

Step 2: Form and Bake

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Bake at 400°F for 15 to 18 minutes or until golden and cooked through.

Step 3: Make the Gochujang Glaze

While the meatballs are baking, whisk together gochujang, brown sugar, soy sauce, rice vinegar, honey, cornstarch, and water in a saucepan. Simmer over medium heat until thickened and glossy, stirring constantly to prevent burning.

Step 4: Toss and Coat

Once meatballs are cooked, transfer them into the saucepan and gently toss to coat in the sticky glaze. Let them sit in the sauce for a minute to soak up the flavor.

Step 5: Serve Hot

Serve immediately, garnished with extra green onions and sesame seeds if desired. They’re delicious on their own or over rice for a more filling meal.

Serving and Storing These Gochujang Glazed Meatballs

These meatballs are ideal for both cozy dinners and large gatherings. The recipe makes about 20 to 24 meatballs, enough to feed 4 to 6 people depending on serving size. If you’re serving as an appetizer, they disappear fast, so you might want to double the batch.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply microwave or warm in a skillet over low heat. If you plan to freeze, let the meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat straight from frozen in a covered dish at 350°F until hot.

What to Serve With Sticky Korean BBQ Meatballs with Gochujang Glaze?

Steamed White Rice

This is the most traditional pairing. The neutral base soaks up the spicy-sweet glaze and balances the bold flavors.

Kimchi

For an authentic Korean twist, a scoop of fermented kimchi offers a crunchy, spicy, and tangy contrast.

Pickled Cucumbers

Quick pickled cucumbers or any pickled veggies add a refreshing bite to cut through the richness.

Garlic Noodles

Buttery, garlicky noodles pair beautifully with the sticky glaze and turn the dish into a heartier meal.

Roasted Broccoli

A healthy, crisp-tender veggie side that stands up to the punchy meatballs.

Sesame Slaw

A chilled cabbage slaw with sesame dressing is a great way to cool down the spice and add crunch.

Fried Rice

Another great option if you’re turning these into a main course. It keeps with the Asian flavor profile while making the meal extra filling.

Lettuce Wraps

For a fun, low-carb option, serve the meatballs in crisp lettuce leaves with a drizzle of extra glaze or a dollop of creamy sriracha mayo.

Want More Meatball Ideas with a Twist?

If you love these Sticky Korean BBQ Meatballs with Gochujang Glaze, then you’re definitely going to want to try out these other hearty and flavorful meals:

• Creamy Beef and Shells Recipe when you’re craving a pasta dish that wraps you in comfort.

• Stovetop Creamy Ground Beef Pasta for a quick one-pot dinner that’s rich and satisfying.

• Cheesesteak Tortellini in Rich Provolone Sauce if you want a fusion of cheesy pasta and savory beef.

• Creamy Ground Beef Alfredo Pasta that delivers serious comfort food energy.

• Cheesy Baked Tortellini with Meat Sauce for a cozy baked meal your whole family will devour.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra spicy or keep it mild? Try baking instead of pan-frying?

I love hearing how you make these recipes your own. Questions are always welcome too. Let’s make meal times more fun and flavorful together.

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