Indulge in a gastronomic adventure as you embark on a journey with our irresistible recipe for « BBQ-Infused Korean Meatballs. » Prepare to tantalize your taste buds with a delightful fusion of Korean-inspired spices and juicy meatballs. This mouthwatering dish brings the authentic flavors of Korean barbecue right to your kitchen, infusing your home with captivating aromas and an explosion of taste. Whether it’s a special occasion or a casual get-together, these meatballs are guaranteed to be a hit, leaving everyone craving for more. So, put on your apron and get ready to savor the perfect blend of sweet, savory, and tangy notes in our BBQ-Infused Korean Meatballs. Let’s delve into the secrets behind creating this delectable Asian-inspired delight!
BBQ-Infused Korean Meatballs
- 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 to 150 F degrees (65 degrees C to deactivate enzymes, or soaked in 1 tablespoon vinegar for 5 minutes)
- 4 cloves garlic finely minced
- ⅓ cup thinly sliced green onions plus more for garnish
- ½ cup finely crushed buttery round crackers such as Ritz®
- toasted sesame seeds for garnish
For the 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
- 1 teaspoon Sriracha hot sauce
- 2 teaspoons cornstarch
- 1 tablespoon water
- To prepare the meat, start by placing ground beef into a bowl. Evenly coat the meat with gochujang, ensuring all areas are covered. Next, season with kosher salt, pepper, and soy sauce, distributing them evenly to minimize handling time. Then, sprinkle fresh ginger, garlic, green onions, and cracker crumbs across the surface. Mix everything quickly and thoroughly using a fork until well combined.
- The dish should be covered and placed in the refrigerator for approximately 30 minutes.
- To begin, preheat the oven to a temperature of 450 degrees Celsius (220 degrees Celsius).
- The cook should form the mixture into 12 evenly sized balls using moistened hands and then place them in a cast iron skillet.
- The meatballs should be placed in the oven that has already been preheated and baked until they achieve a nice brown color. This process usually takes around 20 minutes.
- The meatballs can be transferred to a plate while the sauce is being prepared in the same skillet.
- Drain the majority of the grease from the skillet, leaving only one teaspoon. Place the skillet on the stove over medium-high heat. Add the garlic and stir until it becomes fragrant, which usually takes about a minute. Deglaze the skillet using rice vinegar and soy sauce. Incorporate the brown sugar, beef broth, and gochujang, ensuring they are well-mixed. Season the mixture with sesame oil and Sriracha. Stir the sauce and let it simmer. Allow the mixture to cook until it reduces by a third.
- In the meantime, combine cornstarch and water in a small bowl to make a slurry. Then, lower the heat to medium-low and gradually incorporate the slurry into the sauce while continuously whisking. Allow the sauce to simmer until it has reduced by approximately half. Next, return the meatballs to the skillet and generously coat them with the sauce. Let the meatballs simmer, while basting them with the sauce, until they are heated through and thoroughly soaked, usually taking 3 to 5 minutes.
- Present the dish by generously sprinkling it with toasted sesame seeds and finely chopped green onions for added flavor and visual appeal.