Korean Barbecue-Style Meatballs
Delicious Korean Barbecue-Style Meatballs with a spicy glaze and rich flavors.
Equipment
- cast iron skillet
Ingredients
Meatball Mixture
- 1 pound ground beef
- 2 teaspoons gochujang Korean hot pepper paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons grated fresh ginger heated or soaked in vinegar
- 4 cloves garlic finely minced
Glaze
- 4 cloves garlic minced
- 2 tablespoons rice wine vinegar
- ¾ cup beef broth or water
- ⅓ cup brown sugar
- ⅓ cup soy sauce
- 1 tablespoon gochujang Korean hot pepper paste
- 1 teaspoon sesame oil
Instructions
Meatballs Preparation
- Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spread fresh ginger and garlic evenly over. Mix in quickly with a fork until well combined.
- Cover and refrigerate for about 30 minutes.
- Preheat the oven to 450 degrees C (220 degrees C).
- Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
- Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
- Transfer meatballs to a plate while preparing the sauce in the same skillet.
- Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil. Stir sauce and bring to a simmer. Cook until reduced by a third.
Notes
These meatballs can be served with rice or noodles for a complete meal.
Nutrition
Serving: 1meatballCalories: 290kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 30mgIron: 2mg
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