Easy and Savory Korean Gochujang Meatballs
These easy and savory Korean gochujang meatballs are sweet, spicy, smoky and delicious. This is a versatile meatball and the serving options for this sensational dish are endless.
Ingredients
- 2 Pounds ground beef
- 1 Egg
- ½ Cup panko breadcrumbs
- 2 Tablespoons gochujang sauce
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- ½ Teaspoon black pepper
- ½ Teaspoon ground ginger
- 1½ Teaspoons sesame oil
- 5 Cloves garlic
- 2 Tablespoons fresh grated ginger
- 1 Head broccoli (stem and florets)
- 2 Tablespoons scallions, chopped (optional)
- 1-2 Tablespoons sesame seeds (optional)
Gochujang Sauce
- 1 Cup ketchup
- ¼ Cup brown sugar
- 3 Tablespoons gochujang sauce
- 2 Tablespoons rice wine vinegar
- 1 Teaspoon sesame oil
Instructions
- In a large mixing bowl, add ground beef, egg, panko breadcrumbs, gochujang sauce, salt, garlic powder, black pepper, ground ginger and sesame oil. Using clean hands, mix until everything is fully combined. Take care to not over mix the meat. Roll the mixture into 2-inch meatballs.
- Heat a pan sprayed frying pan on medium heat with a little olive oil. Add the meatballs to the pan. Try not to have them touching. Brown for about 5 minutes and then flip. Cook for an additional 15 minutes. Move the meatballs around in the pan every 2-3 minutes to ensure that they cook evenly.
- While the meatballs are frying in the pan, combine all of the ingredients for the gochujang sauce in a bowl and set aside.
- Chop the garlic, grate the ginger and chop the broccoli. When preparing the broccoli, be sure to thinly slice and include the stem as well.
- Once the meatballs are cooked through, add the garlic, ginger and broccoli to the frying pan. Sauté for 3 minutes. Add the gochujang sauce mixture and allow to simmer for an additional 5 minutes until the sauce has thickened. You may garnish with optional scallions and/or sesame seeds. Serve with white rice and enjoy!
