BBQ-Infused Korean Meatballs

juillet 20, 2023
These savory, mouthwatering meatballs are expertly infused with the rich, smoky goodness of BBQ, complemented by the irresistible tang of authentic Korean spices.

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
Article Categories:
All Recipes · Main Dishes

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