Gochujang Meatballs

By Justin Shoults + Melissa Lee


Would you believe this dish was created because I had leftover gochujang sauce from teaching my Seoul Food cooking class? Seoul food has nothing to do with soul food, a cuisine traditionally prepared by African Americans in the southern United States. Seoul is the capital of Korea. In my class, I introduce some basic Korean condiments and pantry items, such as gochujang, kimchi, and gochugaru (덜매운 고춧가루, hot pepper flakes ). When one of my students didn’t use the gochujang sauce that was prepared for her, I took it home with me.


The next day, my daughter Amber told me she wanted to eat meatballs, and on a whim, I added the leftover gochujang sauce to my meatball mixture. My meatballs were juicy and packed with umami. I couldn’t help bragging about them to my Chef friend, Justin. He is a perfectionist, so he tweaked the recipe and created the gochujang glaze to add even more deliciousness to the meatballs. 


The gochujang meatballs is great for rice or noodles. If you’re looking for a Korean noodle recipe, don’t miss our ram-don noodle recipea dish inspired by the award-winning Korean movie Parasite.


Gochujan Meatball

Prep Time20 mins
Cook Time20 mins
AuthorMelissa Lee


  • Cutting board
  • Chef’s knife
  • Small pot to make glaze
  • Measuring cups and spoons
  • One small bowl
  • One medium bowls
  • Sheet pan
  • Hand tools/Gadgets
  • Microplane grater
  • Larger cheese grater
  • Small whisk
  • Rubber spatula
  • Aluminum foil



  • 1 lb ground beef chuck 20% fat blend
  • ½ lb ground pork shoulder
  • 2 tablespoons gochujang chili paste
  • ½ bunch scallion thinly sliced
  • 2 garlic cloves grated
  • 1 2 ” piece of ginger grated
  • 2 tablespoons Korean radish grated on large cheese grater
  • 1 egg lightly beaten
  • 1 tablespoon nonfat dry milk powder
  • ½ cup fine breadcrumbs

Gochujang glaze

  • 1 cup beef stock
  • 1 tablespoon gochujang chili paste
  • 2 tablespoons cider vinegar
  • ¼ cup honey
  • ¼ cup dark soy sauce
  • 2 tablespoon cornstarch
  • 2 tablespoon toasted white sesame seeds
  • 1 bunch scallion thinly sliced


To Make the meatballs:

  • Place the ground meats in a medium bowl. Place the rest of the ingredients on the meat and mix thoroughly to combine. The mixture should be a little sticky but dry enough to hold its shape. Add more bread crumbs if needed.
  • Preheat the oven to 350F.
  • Shape the meat mixture into 1” diameter meatballs, or desired size.
  • Place the meatballs on a baking sheet and bake at 350F for 8-10 minutes or until cooked through. Remove from the oven and keep warm.

To make the glaze:

  • While the meatballs are cooking, in a small pot add the beef stock, gochujang, cider vinegar, and honey. Bring to a boil.
  • In a small bowl, combine the cornstarch and the soy sauce and whisk together until combined. Add the cornstarch mixture into the boiling beef stock and whisk vigorously to combine. Bring back to a boil and then remove from the heat. The sauce should be thick enough to coat the meatball.
  • Add in the toasted sesame seeds.
  • Toss the cooked meatballs and the sauce in a bowl. Serve on plates with the sliced scallions on top and more sesame seeds.


Storage Tips

The meatballs freeze well. First, individually  place the meatballs on a sheet pan in the freezer.  Once frozen, they can be stored in a Ziploc bag for a couple of months. They are great for a quick appetizer. The meatballs should be pulled on a thaw before cooking. 
The meatballs can also be cooked then stored in the refrigerator for up to 5 days and reheated and tossed with the glaze. 

Chef’s Tips

Pork is added to the meatball for a softer texture. If ground pork is not available, then you can use 100% beef. 
Gochujang can be added or taken from the sauce to adjust the heat.  
The Korean radish is added to the meatball for added moisture. This can also be substituted with other seasonal vegetables, like carrots or summer squash. 

Did you make this recipe?


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Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.



Epicurean Gourmet Series Cutting Board, 17.5-Inch by 13-Inch, Natural/Slate

Miyabi 34313-213 Fusion Morimoto Edition Chef’s Knife, 8-inch, Black w/Red Accent/Stainless Steel




Le Creuset LS2518-1617 Signature Enameled Cast Iron Saucepan, 1-3/4-Quart, Caribbean




Chicago Metallic 5242741 Non-Stick Jelly Roll Pan with Mat and Cooling Rack, 3-Piece, Gray



Hand Tools/Gadgets

Kyocera Advanced Ceramic 3-1/2-inch Ceramic Grater

Microplane 46720 Premium Classic Series Zester Grater, 18/8, Green

Le Creuset JS410-17 Craft Series Medium Spatula, 11 1/8″ x 2 1/4″, Caribbean

OXO 1057961 Good Grips Box Grater,Silver,1EA

OXO Good Grips 9-Inch Whisk




Koko Gochujang (Fermented Hot Pepper Paste) 8.8oz(250g) – Certified Kosher Gochujang – Premium Gluten-free 100% Korean all Natural

Organic Raw Apple Cider Vinegar, 16 Ounce

Panko Flakes Bread Crumbs Japanese Style

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives, 12.2 fl oz / 360ml

Manukora MGO 50+ Multifloral Raw Mānuka Honey – Authentic Non-GMO New Zealand Honey, Traceable from Hive to Hand











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