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korean bbq meatballs in bowl

Korean BBQ Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 18 to 20 meatballs 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Asian


Sweet and spicy Korean BBQ meatballs get a kick from gochujang (Korean chili paste) and a soy-ginger glaze that takes this recipe to the next level.



For the meatballs:

  • 1 lb lean ground beef
  • 1/2 cup panko bread crumbs
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 green onions, thinly sliced, divided
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tablespoon gochujang (Korean-style chili paste)
  • Sesame seeds, for garnish
  • Cooked white or brown rice, for serving (optional)

For the glaze:

  • 1/4 teaspoon ground ginger
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon vegetable oil
  • Pinch red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Make the meatballs: Heat oven to 400 degrees F. Line a large rimmed baking sheet with foil; spray with cooking spray.
  2. In a large bowl, combine ground beef, bread crumbs, 1 teaspoon ground ginger, pepper, salt, 3 green onions, 2 cloves garlic, egg and 1 tablespoon gochujang until well mixed. Roll into 1-inch balls; place 1 inch apart on prepared baking sheet.
  3. Bake 20-25 minutes until meatballs are cooked through.
  4. Meanwhile, make the sauce: In a medium saucepan over high heat, bring 1/4 teaspoon ground ginger, 4 cloves garlic, soy sauce, 1/2 cup water, brown sugar, 1 tablespoon gochujang, rice wine vinegar, vegetable oil and red pepper flakes to a boil. Whisk cornstarch and 1 tablespoon water together in a separate small bowl until well combined; stir into boiling sauce until just combined.
  5. Reduce heat to medium; simmer and stir constantly 8-10 minutes until sauce is thickened. Remove from heat.
  6. Add the meatballs to the sauce and gently stir to coat. Serve meatballs warm topped with remaining 1 green onion, sesame seeds and cooked rice, if desired.


  • This recipe makes a generous amount of sauce. This is great if you plan to serve the meatballs over rice, as the rice will absorb some of the sauce into a yum-yumminess. BUT, if you plan to serve these on their own or as more of an appetizer, feel free to halve the sauce recipe (directions stay the same).