These savory, mouthwatering meatballs are expertly infused with the rich, smoky goodness of BBQ, complemented by the irresistible tang of authentic Korean spices.

BBQ-Infused Korean Meatballs

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!

These savory, mouthwatering meatballs are expertly infused with the rich, smoky goodness of BBQ, complemented by the irresistible tang of authentic Korean spices.

BBQ-Infused Korean Meatballs

Savor the bold and delectable flavors of Korea with our "BBQ-Infused Korean Meatballs." Juicy, savory, and infused with authentic Korean spices, these meatballs are a mouthwatering delight that will leave you craving more. A perfect blend of sweet and tangy, these meatballs are sure to be a hit at any gathering or as a delicious dinner treat. Get ready to experience a taste of Korea in every bite!
Temps de préparation 20 minutes
30 minutes
Temps total 1 heure 20 minutes
Type de plat dish
Portions 4 servings


  • 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
  • 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
  • cup brown sugar
  • 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.
Keyword Festive Korean Meatballs, Game Day Appetize, Party-Perfect Korean Meatballs, Spicy Gochujang Meatballs, Summer BBQ Delight

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