Korean barbecue-style meatballs are a delightful twist on traditional meatballs, incorporating vibrant Korean flavors. They're sweet, slightly spicy, and perfect for an appetizer or a main dish. Here’s how you can make them at home:
Ingredients:
For the Meatballs:
- 1 pound ground beef (or you can use a mix of beef and pork for extra flavor)
- ½ cup breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
For the Sauce:
- ¼ cup brown sugar
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste (such as gochujang)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch dissolved in 2 tablespoons of water (for thickening)
Instructions:
Step 1: Make the Meatballs
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine all the meatball ingredients. Mix until just combined—do not overmix.
- Shape the mixture into small balls, about 1-inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased.
- Bake for about 15-20 minutes or until they are browned and cooked through.
Step 2: Prepare the Sauce
- In a saucepan over medium heat, combine the brown sugar, soy sauce, rice vinegar, chili paste, sesame oil, garlic, and ginger. Bring to a simmer.
- Add the cornstarch and water mixture to the sauce, stirring continuously until the sauce thickens slightly—this should take about 2-3 minutes.
- Reduce heat and keep the sauce warm until the meatballs are ready.
Step 3: Combine and Serve
- Once the meatballs are done, you can either toss them in the sauce or drizzle the sauce over the meatballs when serving.
- Garnish with sesame seeds and chopped green onions.
- Serve hot as an appetizer or over rice for a complete meal.
Tips:
- Adjusting Flavor: Taste the sauce while simmering. If it needs more sweetness, add a little more sugar. If you like it spicier, a bit more gochujang can be added.
- Serving Suggestion: These meatballs are great with a side of steamed rice and a simple cucumber salad or kimchi.
- Make Ahead: You can make the meatballs in advance and freeze them. Thaw and reheat in the oven, then toss with the sauce before serving.
This recipe brings the enticing flavors of Korean barbecue into a convenient, bite-sized form that's perfect for gatherings or a family dinner. Enjoy the sweet and savory taste of these Korean barbecue-style meatballs any day of the week!
Korean Barbecue-Style Meatballs Recipe
- Total Time: 40 minutes
- Yield: 20 meatballs
Description
Enjoy the bold flavors of Korea with these barbecue-style meatballs. Infused with a perfect blend of sweet and spicy, these meatballs make an exciting appetizer or a main course that's sure to impress.
Ingredients
- 1 lb ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, honey, salt, and pepper.
- Mix until well combined. Form the mixture into 1-inch meatballs.
- Place meatballs on a lined baking sheet and bake for 20-25 minutes or until cooked through and slightly crispy on the outside.
- Garnish with sesame seeds before serving.
Notes
- Serve with rice and steamed vegetables to make a complete meal.
- Adjust the amount of gochujang according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer or Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 5 meatballs
- Calories: 320
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg
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