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Korean BBQ Meatball Skewers Recipe Easy 5-Step Gochujang Glaze

Korean BBQ meatball skewers - featured image
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Juicy, tender meatballs with a sticky, spicy-sweet gochujang glaze that delivers bold Korean BBQ flavors in a quick and easy recipe perfect for weeknights or parties.

Ingredients

Scale
  • 1 lb (450 g) ground beef (85% lean)
  • ½ lb (225 g) ground pork (optional)
  • ½ cup (60 g) plain or panko breadcrumbs
  • 1 large egg, room temperature
  • 3 cloves garlic, minced
  • 2 stalks green onion, thinly sliced
  • 2 tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • ¼ cup (60 ml) gochujang paste
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Wooden or metal skewers

Instructions

  1. In a large mixing bowl, combine ground beef, optional ground pork, breadcrumbs, egg, minced garlic, sliced green onions, soy sauce, toasted sesame oil, grated ginger, salt, and black pepper. Mix gently until just combined, avoiding overmixing.
  2. Wet your hands with water and shape the mixture into 1½-inch (about 4 cm) meatballs. Thread 4-5 meatballs onto each skewer, leaving space between each meatball.
  3. In a small bowl, whisk together gochujang paste, honey or brown sugar, rice vinegar, and water until smooth. Adjust sweetness or acidity to taste.
  4. Preheat grill or grill pan to medium-high heat (about 400°F / 204°C). If using charcoal, wait until coals are glowing red with gray ash.
  5. Place skewers on the grill and cook for 4-5 minutes per side. After the first flip, brush the gochujang glaze generously on all sides of the meatballs. Repeat glazing each time you turn the skewers to build a sticky, caramelized coating. Cook until internal temperature reaches 160°F (71°C) and glaze is charred in spots.
  6. Rest skewers for 5 minutes before serving to allow juices to redistribute.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Avoid overmixing meat to keep meatballs tender. Brush glaze in layers to build a sticky, flavorful crust. Use a spray bottle of water to control flare-ups from glaze sugars. Rest meatballs after grilling for juiciness. Can bake meatballs at 400°F (204°C) if no grill is available, finishing under broiler with glaze.

Nutrition

Keywords: Korean BBQ, meatball skewers, gochujang glaze, easy recipe, grilled meatballs, party appetizer, spicy sweet glaze

Find it online: https://katedishes.com/korean-bbq-meatball-skewers-recipe-easy-5-step-gochujang-glaze/