Name: Korean Meatballs with Spicy Gochujang Glaze Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Korean
Ingredients: 3 green onions very thinly sliced; 2 garlic cloves minced; 1 egg lightly beaten; ½ cup panko breadcrumbs; 2 tablespoons gochujang Korean chili paste; 1 tablespoon minced fresh ginger; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; 1 pound ground beef; 2 tablespoons canola oil for pan-frying; ⅓ cup apricot preserves; 2 tablespoons gochujang Korean chili paste; 1 ½ tablespoons rice vinegar; 1 tablespoon soy sauce; Sliced green onion; Toasted sesame seeds

Jump to Recipe·5 from 16 reviews

If you’re craving something that packs bold, spicy flavor yet stays super approachable, these Korean Meatballs with Spicy Gochujang Glaze Recipe are exactly what you need. I first stumbled on this combo when I wanted an easy appetizer that also satisfied my love for Korean flavors—and let me tell you, it’s become a fast favorite in my kitchen. These meatballs strike the perfect balance: tender, savory, with that delicious kick from gochujang that pulls you right back for another bite. Ready to make your taste buds sing? Let’s dive in!

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Why This Recipe Works

Balanced Heat & Sweetness: The spicy gochujang pairs beautifully with apricot preserves, creating a glaze that’s complex but never overpowering.
Perfectly Tender Meatballs: Using panko and gently mixing keeps the beef moist and tender, avoiding dense meatballs.
Simple Yet Flavor-Packed: You don’t need a million ingredients or complicated steps—this recipe’s straightforward but oh so satisfying.
Easy To Prep & Serve: Pan-frying before baking ensures a crispy crust with minimal fuss, ideal for both casual dinners and parties.

Korean Meatballs with Spicy Gochujang Glaze, Korean meatball recipe, spicy Korean meatballs, gochujang meatball appetizer, Korean flavors meatball dish - A metal tray with shiny, patterned surface holds several small, round meatballs covered in thick dark brown sauce that looks sticky and glossy. The meatballs are placed close but not touching, with one meatball on the near edge of the tray sitting in a small pool of sauce. On the left side of the tray, there is a small glass bowl partly visible, filled with the same dark brown sauce. The tray sits on a deep red cloth, and the overall lighting shows shine on the sauce and texture on the meatballs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Korean Meatballs with Spicy Gochujang Glaze Recipe is how each one has a clear job that builds layers of flavor and texture without complicating the process. Whether it’s the bright fresh ginger or the crispy panko, each element is key to making these meatballs both delicious and easy to pull off.

Green onions: Adds a subtle onion flavor and fresh bite; slicing them thin helps them mingle into the meat and as a garnish.
Garlic: Essential for depth and savory punch—fresh minced is best here.
Egg: Acts as a binder to hold those meatballs together without heaviness.
Panko breadcrumbs: They keep the meatballs light and provide a tender crumb, so you avoid dense meatballs.
Gochujang Korean chili paste: The star ingredient—adds heat, sweetness, and umami complexity.
Fresh ginger: Brightens the flavor and adds a zing that lifts the dish.
Kosher salt and white pepper: Seasoning essentials that enhance flavor without overpowering.
Ground beef: I prefer 80/20 for juiciness; leaner beef can dry out the meatballs.
Canola oil: Neutral cooking oil ideal for pan-frying without smoking too quickly.
Apricot preserves: Bring a sweet counterpoint to the spicy glaze that’s irresistible.
Rice vinegar: Adds acidity to balance the sweetness and spice.
Soy sauce: For salty depth in the glaze.
Sliced green onion and toasted sesame seeds (for garnish): Provide freshness, texture, and a nice visual pop.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Korean Meatballs with Spicy Gochujang Glaze Recipe is how easy it is to make your own. I’ve played around with different additions and always come back to these basic flavors—although I encourage you to experiment to find your perfect bite.

Variation: Sometimes I swap the ground beef for ground pork for a slightly sweeter, fattier flavor—just as tasty!
Heat Level: Adjust the gochujang to control spiciness; if you want milder, reduce it in the meatballs and glaze or add a touch more apricot preserves.
Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers and tamari in place of soy sauce.
Vegan Twist: I haven’t tried these vegan yet, but substituting plant-based meat and flax egg could work with some tweaks.

Step-by-Step: How I Make Korean Meatballs with Spicy Gochujang Glaze Recipe

Step 1: Mix the magic into your meat

Start by stirring together the green onions, garlic, egg, panko, gochujang, ginger, salt, and white pepper in a large bowl. This combo brings the seasoning right into the mix before the beef goes in. When adding the ground beef, I like to use my hands—it’s the best way to gently combine everything without overworking the meat, which can lead to tough meatballs. Just mix until everything is evenly distributed, then let your hands create golf ball–sized spheres. Don’t worry about perfection—it’s rustic food, after all!

Step 2: Brown and bake for perfect texture

Heat your canola oil in a large skillet over medium-high heat. This step is where the flavor really develops: cooking the meatballs until they’re nicely browned on all sides seals in the juices and adds that irresistible crust. Don’t rush—turn them gently and make sure each side gets a nice golden color, which usually takes about 3 to 4 minutes per batch. Once browned, transfer them to a rimmed baking sheet and finish cooking in a 350°F oven for about 10 minutes, or until the internal temperature hits 160°F. This method helps the meatballs cook evenly and stay tender inside.

Step 3: Whip up that irresistible spicy glaze

While the meatballs bake, combine your apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan. Whisk them together and cook over medium heat, stirring frequently until the glaze thickens slightly—about 5 minutes. The aroma will fill your kitchen with that sweet and spicy goodness that’s signature to this recipe.

Step 4: Glaze, garnish, and devour

Once out of the oven, brush each meatball generously with the warm glaze. Don’t be shy—you want that shiny, sticky coating that delivers sweet heat in every bite. Finally, sprinkle with sliced green onions and toasted sesame seeds for extra crunch and that pretty finishing touch. Grab a plate and get ready to impress whoever’s lucky enough to share these with you!

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Pro Tips for Making Korean Meatballs with Spicy Gochujang Glaze Recipe

Don’t Overmix the Meat: I’ve found that gently combining the beef prevents dense, tough meatballs—tenderness matters here!
Brown Before Baking: Pan-frying all sides adds a crust that baking alone just can’t give you.
Adjust Glaze Sweetness: If your apricot preserves are super sweet, add a bit more rice vinegar to keep the glaze balanced.
Use a Meat Thermometer: This little tool prevents overcooking, ensuring juicy meatballs every time.

How to Serve Korean Meatballs with Spicy Gochujang Glaze Recipe

Garnishes

I always round off these meatballs with fresh sliced green onions and a sprinkle of toasted sesame seeds to add texture and that signature nuttiness. Sometimes, if I’m feeling fancy, I toss on some finely chopped cilantro or a squeeze of lime for a pop of brightness. The garnishes aren’t just pretty—they elevate every mouthful.

Side Dishes

I love serving these with simple steamed jasmine rice or sticky white rice to soak up all that glaze. For veggies, a quick cucumber salad or kimchi makes a perfect cooling complement to the spicy meatballs. Sometimes, I toss together a crunchy slaw with sesame oil and rice vinegar to keep things light yet flavorful.

Creative Ways to Present

For parties, I like to thread these meatballs on skewers with alternating pieces of scallion or bell pepper for an impressive appetizer. Another favorite is serving the glazed meatballs over crispy rice cakes or as sliders with a dollop of Asian-style mayo and pickled veggies—it’s a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I like to store leftover meatballs in an airtight container in the fridge for up to 3 days. Make sure they’re completely cooled before sealing the container to avoid sogginess. When ready, I always brush on some fresh glaze before serving again—the moisture and flavor really freshen them up.

Freezing

This Korean Meatballs with Spicy Gochujang Glaze Recipe freezes beautifully. After cooking and cooling, place the meatballs in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep snap-frozen for up to 3 months and save you the hassle next time you need a quick bite.

Reheating

To reheat, I usually warm them gently in a skillet over medium-low heat with a splash of water and cover to keep them moist. You can also re-glaze them at this point for maximum flavor. Microwave works in a pinch but can dry them out if you’re not careful.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey can be a great leaner alternative, though they tend to be less fatty and might dry out quicker. To keep meatballs juicy, consider adding a bit more panko or a teaspoon of oil or mayonnaise to the mix. Just keep an eye on cooking time to avoid overcooking.
How spicy is this Korean Meatballs with Spicy Gochujang Glaze Recipe?

The heat level is moderate thanks to the gochujang’s built-in sweetness and depth. It’s spicy enough to be exciting but not fiery hot. If you prefer a milder dish, simply reduce the gochujang in both the meatball mixture and glaze, or add a touch more apricot preserves for sweetness.
Can I make these meatballs ahead of time for a party?

Yes! You can form the meatballs a day ahead and keep them covered in the fridge. For best results, cook and glaze them just before serving. Alternatively, cook them fully and keep warm in a slow cooker with some extra glaze stirred in for a crowd-friendly appetizer station.
What if I can’t find gochujang?

Gochujang has a unique flavor, but if you can’t find it locally, Asian markets and many online stores carry it. In a pinch, mix a bit of chili paste or sriracha with a touch of miso or soy sauce and a little sugar to mimic the sweet-spicy-umami profile.

Final Thoughts

This Korean Meatballs with Spicy Gochujang Glaze Recipe has become my go-to for when I want something that feels special but doesn’t take all day to prepare. It’s got the perfect mix of sweet, savory, and spicy that makes you smile with every bite. I’m confident you’re going to love how easy it is to nail this recipe, whether you’re making it for a weeknight dinner or as an impressive appetizer for friends. Give it a try and let those bold Korean flavors brighten up your kitchen!