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Gochujan Meatball

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Prep Time20 mins
Cook Time20 mins
Servings4
AuthorMelissa Lee

Equipment

  • 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

Ingredients

Meatballs

  • 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

Instructions

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.

Notes

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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