1. Can I make Spicy Korean-Style Gochujang Meatballs ahead of time?

Yes, you can prepare these meatballs ahead of time. Form the meatballs and store them in the refrigerator for up to 24 hours before baking. You can also freeze them for longer storage. Just be sure to thaw them in the refrigerator before cooking and reheating.

2. Can I substitute gochujang with another ingredient?

If you don’t have gochujang on hand, you can substitute it with a combination of sriracha sauce and a bit of sugar to replicate the heat and sweetness. However, gochujang provides a unique smoky flavor that may be hard to fully replace.

3. Are these meatballs spicy?

Yes, these meatballs have a significant level of spice due to the gochujang. If you prefer a milder version, you can reduce the amount of gochujang used in both the meatballs and glaze, or even replace it with a mild chili paste.

4. Can I bake these meatballs without frying them?

Absolutely! If you prefer to skip the frying step, simply bake the meatballs directly on a baking sheet at 350°F for about 20 minutes, or until fully cooked. This method is quicker and still yields delicious meatballs with a crispy exterior.

The Best Spicy Korean-Style Gochujang Meatballs: 5-Minute Prep

Name: Spicy Korean-Style Gochujang Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound ground beef; 1 large egg, lightly beaten; 3 scallions, very thinly sliced; 2 garlic cloves, finely chopped; 1/2 cup panko breadcrumbs; 2 tablespoons gochujang; 1 tablespoon finely chopped peeled ginger; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 2 tablespoons canola oil; 1/3 cup apricot preserves; 2 tablespoons gochujang; 1 1/2 tablespoons unseasoned rice vinegar; 1 tablespoon soy sauce; Sliced scallions, for garnish; Toasted sesame seeds, for garnish

Description

Spicy Korean-Style Gochujang Meatballs are a delicious and easy-to-make dish that brings bold heat and smoky flavors to your table. Made with gochujang, these meatballs are perfectly spiced and glazed with a sweet-savory sauce. Ideal for appetizers, snacks, or a main course served over rice, these meatballs will impress guests and family alike.

Ingredients

Scale

1 pound ground beef
1 large egg, lightly beaten
3 scallions, very thinly sliced
2 garlic cloves, finely chopped
1/2 cup panko breadcrumbs
2 tablespoons gochujang
1 tablespoon finely chopped peeled ginger
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons canola oil
1/3 cup apricot preserves
2 tablespoons gochujang
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
Sliced scallions, for garnish
Toasted sesame seeds, for garnish

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Instructions

Preheat the oven to 350°F.
In a large bowl, combine the ground beef, egg, scallions, garlic, panko, gochujang, ginger, salt, and white pepper. Mix gently until evenly distributed, being careful not to overmix.
Form the mixture into golf-ball-sized meatballs.
Heat canola oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Transfer the meatballs to a rimmed baking sheet.
Bake for 10 minutes, or until an instant-read thermometer inserted into the meatball registers 160°F.
Meanwhile, in a small pot, combine apricot preserves, gochujang, rice vinegar, and soy sauce. Cook over medium heat for about 5 minutes, stirring occasionally until the glaze thickens slightly.
Once the meatballs are baked, brush them with the glaze. Garnish with sliced scallions and toasted sesame seeds before serving.

Notes

To avoid overmixing the meatballs, combine the ingredients gently for a tender texture.
If you prefer a spicier version, add extra gochujang to the meatball mixture or glaze.
You can bake the meatballs directly without frying them first for a quicker preparation.
For a gluten-free version, swap panko breadcrumbs with gluten-free alternatives.
Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Course
Method: Baking, Pan-Frying
Cuisine: Korean

Nutrition

Serving Size: 1 meatball
Calories: 100 kcal
Sugar: 4 g
Sodium: 200 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 25 mg