Ingredients for Korean BBQ Meatballs
Gathering the right ingredients is the first step to creating these mouthwatering Korean BBQ Meatballs. Here’s what you’ll need:
- Ground beef: The star of the show! You can also use a mix of beef and pork for added flavor.
- Breadcrumbs: Panko is my go-to for that extra crunch, but regular breadcrumbs work too.
- Egg: This binds everything together, ensuring your meatballs hold their shape.
- Green onions: Fresh and vibrant, they add a lovely crunch and flavor. Save some for garnish!
- Garlic: Minced garlic brings a punch of flavor that’s hard to resist.
- Ginger: Grated ginger adds warmth and a hint of spice, elevating the dish.
- Soy sauce: This salty goodness is essential for that umami flavor.
- Sesame oil: A drizzle of this nutty oil adds depth and richness to the meatballs.
- Gochujang: This Korean chili paste is optional but highly recommended for a spicy kick!
- Black pepper: A dash of this adds a subtle heat to balance the flavors.
- Brown sugar: Sweetness is key in the sauce, balancing the savory elements beautifully.
- Rice vinegar: This tangy ingredient brightens the sauce and cuts through the richness.
- Honey: A touch of honey enhances the sweetness and gives the sauce a glossy finish.
- Cornstarch: Mixed with water, this thickens the sauce to a perfect consistency.
- Sesame seeds: These are for garnish, adding a delightful crunch and visual appeal.
- Extra green onions: Sliced for garnish, they add freshness and color to your dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Korean BBQ Meatballs
Now that we have our ingredients ready, let’s get cooking! Making these Korean BBQ Meatballs is a breeze, and I promise you’ll feel like a culinary rockstar. Follow these simple steps, and you’ll have a plate of deliciousness in no time!
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, and black pepper.
Mix gently with your hands or a spoon until everything is just combined.
Be careful not to overmix; otherwise, your meatballs might turn out tough.
Once mixed, roll the mixture into bite-sized meatballs.
Step 2: Cook the Meatballs
Heat a drizzle of oil in a large skillet over medium-high heat.
Once the oil is hot, add the meatballs to the skillet.
Cook them for about 8–10 minutes, turning occasionally, until they are browned on all sides and fully cooked through.
Once done, remove the meatballs from the skillet and set them aside on a plate.
Step 3: Make the Sauce
In the same skillet, add soy sauce, brown sugar, rice vinegar, honey, sesame oil, minced garlic, and grated ginger.
Bring this mixture to a simmer over medium heat, stirring occasionally.
Once it’s bubbling, stir in the cornstarch slurry to thicken the sauce.
Cook until the sauce is thickened and glossy, which should take just a couple of minutes.
Step 4: Coat the Meatballs
Return the cooked meatballs to the skillet.
Toss them gently in the sauce until they are well coated.
Let them simmer in the sauce for a minute or two to soak up all that delicious flavor.
Step 5: Garnish and Serve
Finally, sprinkle the meatballs with sesame seeds and chopped green onions for that extra pop of flavor and color.
Serve them hot with steamed rice, noodles, or as a tasty appetizer.