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Sticky Gochujang Beef Meatballs

Counter 11 · Meatballs & Mince

Sticky Gochujang Beef Meatballs

Tender beef meatballs roasted until caramelized, then lacquered in a gochujang, honey and soy glaze and finished with toasted sesame seeds and scallions.

4.7 526 cooks rated this
Prep
15 min
Cook
25 min
Serves
4
Level
Easy
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Korean chili paste brings heat, funk and sweetness all at once, which means a glaze with only a handful of ingredients tastes like you worked on it all afternoon. The meatballs roast on a rack so the fat drips away and the outsides firm up enough to hold the sauce. Grated Asian pear in the mix is borrowed from bulgogi marinades and keeps the beef soft. No pear? A grated apple does the same job. Serve over short-grain rice with something crunchy and cold on the side.

Method

  1. Heat the oven to 425 F and set a wire rack inside a foil-lined sheet pan.

  2. Mix the beef, grated pear, panko, garlic and 1 tbsp soy sauce with your hands. Rest 5 minutes so the panko hydrates, then roll into 18 balls.

  3. Space them on the rack and roast 15 minutes, until the surfaces are browned and firm.

  4. While they roast, simmer the gochujang, honey, remaining 2 tbsp soy sauce, rice vinegar and sesame oil in a wide skillet over medium-low heat for 3 minutes, whisking, until thick enough to coat a spoon.

  5. Tip the hot meatballs into the skillet and toss over low heat for 2 to 3 minutes. The glaze should turn sticky and cling; check that the centers reach 160 F.

  6. Transfer to a bowl, sprinkle with sesame seeds and scallions, and serve right away.

Rows of raw rolled meatballs on a floral china platter
Meatballs rolled and ready for the pan
Ground beef in a skillet above minced garlic and a chef knife
Browning ground beef while the garlic waits

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