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Recipe

Korean BBQ Meatballs

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
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Ingredients:  

For the Meatballs

  • 1 lb ground beef
  • 6 cloves garlic, minced
  • 1 tbsp minced ginger
  • 3 green onions, finely chopped
  • 2 1/2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp maple syrup
  • 1/2 cup panko
  • 1 egg

For the Sauce

  • 1 clove garlic, minced
  • 1/2 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water (to make a slurry)
ECK

Instructions: 

  • In a large bowl, mix together all meatball ingredients until just combined—don’t over mix.
  • Form into 20 meatballs.
  • Heat a non-stick pan over medium heat. Add meatballs and cook for 12–15 minutes, turning occasionally. The sugar content in the maple syrup makes the meatballs more susceptible to burning, so keep a close eye on things.
  • Remove meatballs and set aside.
  • In the same pan, add sauce ingredients (except cornstarch slurry). Bring to a simmer.
  • Stir in the cornstarch slurry and cook until thickened.
  • Add meatballs back to the pan, toss to coat, and cook for 1–2 more minutes.
  • Serve with sticky rice, sesame seeds, and green onions.