Sticky Korean BBQ Meatballs with Gochujang Glaze

If you love bold flavor, sticky sauces, and crave-worthy bites, you’re going to fall hard for these Sticky Korean BBQ Meatballs with Gochujang Glaze. I created this recipe on a rainy evening when I needed something comforting but exciting—something that warms you up but also kicks your taste buds into high gear. The result was a plate of tender meatballs coated in a fiery-sweet glaze that had me reaching for seconds (and thirds) without hesitation.

What I love most about these meatballs is how the flavors dance between spicy, savory, and slightly sweet. Gochujang brings that signature Korean chili heat, while soy sauce and honey create a rich, caramelized balance. Paired with freshly steamed rice or tucked into lettuce wraps, these meatballs are perfect for dinner, meal prep, or even as a crowd-pleasing appetizer.

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

• Big, bold flavor: Every bite delivers heat, umami, and a hint of sweetness.
• Super satisfying: Tender meatballs with a sticky glaze feel indulgent and comforting.
• Easy to make: You don’t need fancy ingredients or hours of prep.
• Versatile: Serve with rice, noodles, or as a party snack with toothpicks.
• Meal prep friendly: These meatballs reheat like a dream and taste even better the next day.

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What Kind of Meat Should I Use for Sticky Korean BBQ Meatballs?

You can make these meatballs with ground beef, pork, chicken, or even turkey—it really depends on the flavor and texture you’re after. I personally prefer using a 50/50 blend of ground beef and pork. The beef gives the meatballs that hearty, meaty base while the pork adds tenderness and a bit of extra richness.

If you’re looking for a lighter option, ground chicken or turkey work beautifully too, especially when paired with the bold gochujang glaze. Just keep in mind that leaner meats tend to dry out more quickly, so don’t overcook them.

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Options for Substitutions

Whether you’re working with dietary restrictions or just need to make do with what’s in your pantry, this recipe is flexible. Here’s how you can make it your own:

• No Gochujang? Use sriracha mixed with a bit of miso paste or a combo of chili garlic sauce and honey. It won’t be exactly the same, but you’ll still get great heat and depth.
• Gluten-free? Swap out the soy sauce for tamari or coconut aminos.
• Low-carb? Use almond flour or crushed pork rinds instead of breadcrumbs to bind the meatballs.
• No sesame oil? A little olive oil will do, though you’ll lose that signature nutty aroma.
• Vegetarian? Use plant-based ground meat alternatives—they soak up the glaze just as well.

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Ingredients for Sticky Korean BBQ Meatballs with Gochujang Glaze

Each ingredient in this dish has a purpose—it’s not just about building flavor, but also about balancing texture and aroma.

• Ground Beef and Pork – A combination that gives the meatballs juicy richness and depth of flavor. You can use either one alone, but together they create the perfect texture.
• Breadcrumbs – Helps bind everything together while keeping the meatballs tender.
• Egg – Acts as a binder to hold the meat mixture together.
• Garlic – Fresh garlic brings warmth and an unmistakable savory edge.
• Green Onions – Adds freshness and a bit of bite to the meatball mixture and also makes for a great garnish.
• Soy Sauce – Gives umami and saltiness that enhances the meat.
• Sesame Oil – Infuses the meatballs with a subtle toasted, nutty aroma.
• Gochujang – The star of the glaze, this fermented Korean chili paste adds heat, depth, and sweetness.
• Honey – Balances out the spice with a sticky sweetness that caramelizes beautifully.
• Rice Vinegar – Adds acidity to balance the richness and bring brightness to the glaze.
• Cornstarch – Helps thicken the glaze into that signature sticky consistency.
• Sesame Seeds – A simple garnish that adds a little crunch and visual appeal.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef and pork, breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, and sesame oil. Use your hands or a spoon to mix everything together until just combined—don’t overmix, or the meatballs could turn out tough.

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Step 2: Form the Meatballs

Scoop out roughly 1½ tablespoons of the mixture and roll it into balls. You should get about 18–20 meatballs. Place them on a parchment-lined baking sheet or plate while you finish the rest.

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Step 3: Cook the Meatballs

Heat a large skillet over medium heat and add a splash of oil. Sear the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through—about 8–10 minutes total. Transfer them to a plate and keep warm.

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Step 4: Make the Gochujang Glaze

In the same skillet, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and a splash of water. Let it simmer for a minute, then stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken. Cook for another 1–2 minutes until the sauce is glossy and sticky.

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Step 5: Glaze the Meatballs

Add the cooked meatballs back to the skillet and toss to coat them fully in the glaze. Let them simmer in the sauce for a minute or two to absorb that bold flavor.

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Step 6: Garnish and Serve

Transfer to a serving dish, sprinkle with sesame seeds and chopped green onions, and serve hot over rice or noodles—or as-is with toothpicks if you’re going the appetizer route.

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How Long to Cook Sticky Korean BBQ Meatballs

From start to finish, these meatballs come together in about 35 minutes. Once shaped, the meatballs need about 8–10 minutes in a hot skillet to cook through and develop a beautiful crust. The glaze takes just 3–5 minutes to thicken and coat the meatballs perfectly. It’s fast, flavorful, and ideal for busy weeknights or lazy weekends when you want maximum flavor with minimal effort.

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Tips for Perfect Sticky Korean BBQ Meatballs

• Don’t overmix the meat: This is key. Mix just until the ingredients are combined to avoid dense or rubbery meatballs.
• Use a cookie scoop: For evenly sized meatballs that cook at the same rate and look great on the plate.
• Cook in batches: Overcrowding the pan leads to steaming instead of browning. Give the meatballs space to develop that golden crust.
• Adjust the glaze thickness: If it gets too thick, add a splash of water. Too thin? Let it simmer a bit longer or use a touch more cornstarch slurry.
• Taste the glaze before finishing: Everyone’s spice tolerance is different—add more honey for sweetness or more gochujang for kick.
• Rest the meatballs in the glaze: Let them sit for a few minutes before serving to absorb even more flavor.

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Watch Out for These Mistakes While Cooking

• Using lean meat only: Ground meat that’s too lean will result in dry, crumbly meatballs. A little fat keeps them juicy.
• Skipping the browning step: Searing the meatballs in a hot skillet adds flavor and texture that you won’t get from baking alone.
• Overcooking the glaze: It can go from sticky to burnt fast—once it thickens, take it off the heat.
• Not tasting the glaze: Gochujang brands vary in spice and salt levels. Always taste and adjust before glazing.
• Forgetting to rest the meatballs: Letting them sit in the glaze for a few minutes before serving helps the flavors fully meld.

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What to Serve With Sticky Korean BBQ Meatballs?

Steamed White Rice

Simple and perfect. The sticky glaze clings beautifully to each grain and balances the spice with starch.

Garlic Fried Rice

Add extra flavor with fried garlic, soy sauce, and maybe a fried egg on top—next-level comfort.

Sesame Cucumber Salad

Cool, crisp, and refreshing. The light tang of rice vinegar and sesame oil cuts through the richness of the meatballs.

Kimchi

A must if you love fermented, funky, spicy goodness. Kimchi adds a bold contrast to the sweet glaze.

Lettuce Wraps

Crisp romaine or butter lettuce leaves make for a fun, low-carb way to eat the meatballs with fresh herbs and rice.

Stir-Fried Veggies

Bok choy, bell peppers, or snow peas sautéed with garlic and sesame oil make a perfect, crunchy side.

Noodles with Soy-Sesame Dressing

Cold or warm soba or ramen noodles tossed in a quick soy-sesame sauce are a hearty and satisfying pairing.

Pickled Daikon or Carrots

A quick pickle adds brightness and crunch, and it brings out the sweet-savory balance in the dish.

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Storage Instructions

Sticky Korean BBQ Meatballs store wonderfully and actually taste even better the next day after the flavors have had time to meld.

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
• Freezer: Let the meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge and reheat in a pan with a splash of water or broth to loosen the glaze.
• Make Ahead: You can prep the meatballs a day in advance and keep them uncooked in the fridge. Cook and glaze when ready to serve.

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Estimated Nutrition (per serving – based on a batch of 20 meatballs, serving size: 5 meatballs)

• Calories: 360
• Protein: 22g
• Carbohydrates: 18g
• Sugar: 9g
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 95mg
• Sodium: 640mg
• Fiber: 1g

Keep in mind these are estimates and can vary depending on the ingredients and brands used.

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Frequently Asked Questions

What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste made from red chili, glutinous rice, soybeans, and salt. It’s sweet, spicy, and full of umami. You can find it in the Asian section of most grocery stores or at Asian markets. It’s also widely available online.

Can I make these meatballs in the oven instead of a skillet?

Yes! You can bake them at 400°F (200°C) for about 15–18 minutes until browned and cooked through. Then transfer them to a skillet with the glaze to coat, or toss them in the sauce on a baking tray and broil briefly for caramelization.

Are these meatballs very spicy?

They’re moderately spicy, but the heat is balanced by the honey and soy sauce. If you’re sensitive to spice, start with less gochujang and add more to taste.

Can I use only beef or only pork?

Absolutely. The combo gives a great balance of flavor and texture, but either one works fine. Just avoid very lean meat to keep them juicy.

Can I double this recipe?

Yes, and it’s a great idea if you’re meal-prepping or feeding a crowd. Just make sure to cook in batches to avoid overcrowding the skillet.

What’s the best way to reheat them?

For best results, reheat the meatballs in a skillet over low heat with a splash of water or broth to loosen the glaze. The microwave works too—just cover to retain moisture.

Can I make them ahead of time?

Yes. You can form the meatballs and store them raw in the fridge for up to 24 hours, or freeze them raw or cooked. Just cook and glaze when you’re ready.

How do I make this gluten-free?

Use gluten-free breadcrumbs and swap soy sauce with tamari or coconut aminos. Always double-check your gochujang label, as some brands may contain wheat.

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Conclusion

Sticky Korean BBQ Meatballs with Gochujang Glaze are everything you want in a weeknight dinner or party dish: bold, flavorful, satisfying, and endlessly adaptable. The tender meatballs soak up that sticky, spicy-sweet glaze like a dream, and the entire dish comes together quickly without sacrificing depth. Whether you serve them over rice, in lettuce wraps, or straight from the pan, these meatballs are guaranteed to become a favorite in your rotation.

Get ready for your new go-to meatball obsession.

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