Korean BBQ-Inspired Meatballs
Korean BBQ-Style Meatballs – Tender, Not Mushy
One of the best ways to learn in the kitchen is by experiencing failure firsthand—like I did when I overdid the raw ginger in a meat marinade. At some point, I learned the hard way that too much raw ginger causes meat to break down, leaving you with mushy bits that slip through the grill grates and get charred beyond recognition.
I can't recall exactly when this lesson hit home, but I vividly remember those mushy meat pieces turning into sad, disappointing grill scraps. That lesson stuck with me, even if I temporarily forgot it while rushing through a video shoot. I had meant to let the ginger-infused marinade sit for hours, but a quick mix-up nearly led to disaster. Thankfully, I caught it in time, or else these Korean BBQ-style meatballs would have been ruined.
If you're curious about why raw ginger does this to meat, feel free to look it up. But I've already shared the solution—either heat or acid deactivates ginger’s troublesome enzymes. Let me leave you with this: these meatballs turned out to be an absolute hit. They’re sweet, spicy, and just a touch salty, but bursting with rich, savory flavor. Serve them over rice to soak up the bold sauce, and you’ll have a truly unforgettable meal. I hope you give them a try soon. Enjoy!
Ingredients List
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1 pound ground beef
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2 teaspoons gochujang (Korean hot pepper paste)
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 tablespoon soy sauce
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2 teaspoons grated fresh ginger (heated to 150 F degrees (65 degrees C) to deactivate enzymes, or soaked in 1 tablespoon vinegar for 5 minutes)
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4 cloves garlic, finely minced
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⅓ cup thinly sliced green onions, plus more for garnish
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½ cup finely crushed buttery round crackers (such as Ritz®)
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toasted sesame seeds for garnish
For the Gochujang Glaze:
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4 cloves garlic, minced
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2 tablespoons rice wine vinegar
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¾ cup beef broth or water
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⅓ cup brown sugar
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⅓ cup soy sauce
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1 tablespoon gochujang (Korean hot pepper paste)
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1 teaspoon sesame oil
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1 teaspoon Sriracha hot sauce
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2 teaspoons cornstarch
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1 tablespoon water
Instructions
Place the ground beef in a mixing bowl, then coat the meat evenly with gochujang. Season with kosher salt, pepper, and soy sauce, ensuring the seasonings are spread out to minimize handling time. Top with grated fresh ginger and minced garlic, followed by chopped green onions and cracker crumbs. Using a fork, quickly combine the ingredients until everything is well-mixed.
Cover the bowl and chill the mixture for about 30 minutes to allow the flavors to meld.
Preheat the oven to 450°F (230°C) to ensure it’s hot when the meatballs go in.
Wet your hands and form the mixture into 12 evenly-sized meatballs. Transfer them to a cast iron skillet for cooking.
Bake the meatballs in the preheated oven until they are golden and crispy, about 20 minutes.
Remove the meatballs and set them aside on a plate while you prepare the sauce in the same skillet.
Drain most of the grease, leaving about a teaspoon in the skillet, and set it on the stove over medium-high heat. Add the garlic and cook for about 1 minute, until fragrant. Deglaze the skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir the sauce and bring it to a simmer. Cook until it reduces by about one-third.
In a small bowl, mix together cornstarch and water to create a slurry. Reduce the heat to medium-low and whisk in the slurry. Continue simmering the sauce until it thickens and reduces by about half. Return the meatballs to the skillet and baste them with the sauce. Allow them to simmer, basting frequently, until heated through and well-coated with the sauce, about 3 to 5 minutes.
Serve the meatballs garnished with toasted sesame seeds and sliced green onions.
Recipe Notes
This recipe is adapted from one by Kay Chun, featured in NY Times Cooking.
You can leave out the fresh ginger from the meatballs and add it to the sauce instead, if you prefer.
The meatballs can be made ahead and stored in the fridge, but be sure to deactivate or omit the raw ginger before doing so. While resting before shaping and browning is optional, it can help with flavor development.
Nutrition Information (per serving)
| 558 | Calories |
| 39g | Fat |
| 27g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 558 | |
| % Daily Value * | |
| Total Fat 39g | 51% |
| Saturated Fat 14g | 70% |
| Cholesterol 97mg | 32% |
| Sodium 2502mg | 109% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 5% |
| Protein 23g | 47% |
| Potassium 397mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5