STICKY KOREAN GOCHUJANG MEATBALLS
Sweet • Savory • Sticky • Comfort Food

These are glossy, sweet-spicy Korean-inspired meatballs with a gochujang glaze that clings to every bite. The lean beef gets backup from plain pork sausage so the meatballs stay juicy. Portion them with an ice cream scoop, roll them by hand, then let the sauce do the flex.

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: About 45–50 meatballs (serves 6)

Equipment
Large mixing bowl
Ice cream scoop (for even sizing)
Large skillet with lid
Instant-read thermometer (recommended)

INGREDIENTS

Meatballs
1 1/2 pounds lean ground beef
1/2 pound plain ground pork sausage
1 cup panko breadcrumbs
2/3 cup whole milk
1 large egg
1 egg yolk
7 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons + 1 teaspoon soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon black pepper
1/4 teaspoon white pepper
2/3 cup finely chopped scallions
2 to 3 tablespoons neutral oil, for frying (as needed)

Gochujang Glaze
1/2 cup gochujang
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 tablespoon sesame oil
1/4 cup water, plus more as needed to loosen

To serve (optional but recommended)
Jasmine rice
Okra
Sesame seeds and extra scallions for garnish
Kimchi or something pickled on the side

INSTRUCTIONS

1. Make the panade (keeps meatballs tender)
   In a small bowl, mix 1 cup panko with 2/3 cup milk. Let it soak for 2 minutes until softened.

2. Mix the meatballs
   In a large bowl, add the lean ground beef, plain pork sausage, soaked panko mixture, egg, egg yolk, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, black pepper, white pepper, and scallions.
   Mix gently until just combined. Stop as soon as it comes together. Overmixing makes tough meatballs.

3. Scoop and roll (your method)
   Use an ice cream scoop to portion evenly. Roll each portion by hand with clean hands into smooth 1 1/2-inch meatballs.

4. Brown the meatballs
   Heat 1 to 2 tablespoons neutral oil in a large skillet over medium heat.
   Brown meatballs on all sides, 6 to 8 minutes total, working in batches so the pan isn’t crowded.
   They do not need to be cooked through yet. Transfer to a plate.

5. Make the gochujang glaze
   Reduce heat to medium-low.
   In the same skillet, whisk together gochujang, soy sauce, honey, rice vinegar, garlic powder, sesame oil, and 1/4 cup water.
   Simmer 3 to 4 minutes until thick and glossy. If it gets too thick, add water 1 tablespoon at a time.

6. Simmer to finish
   Return meatballs to the skillet and coat in sauce.
   Cover and simmer 10 to 12 minutes, until cooked through (160°F internal temperature in the center of the thickest meatball).

7. Tighten the sauce
   Uncover and spoon/turn meatballs in the glaze for 2 to 3 minutes until the sauce clings.

8. Serve
   Top with scallions and sesame seeds.
   Serve over jasmine rice with okra, plus kimchi or something pickled if you want the full vibe.

HEAT LEVEL TIPS (IMPORTANT)
Gochujang brands vary. If yours runs hot, mellow the glaze without killing flavor:
Add 1 to 2 extra tablespoons honey and a splash more water, then simmer 1 minute to re-thicken.
Do not add gochujang into the meat mixture. You already tested that and it got too spicy.

STORAGE AND REHEATING
Fridge: Store in an airtight container up to 4 days.
Freezer: Freeze meatballs (preferably without rice) up to 3 months.
Reheat: Warm in a skillet with a splash of water, covered, until hot. Microwave works, but skillet keeps the sauce glossy.

NUTRITION FACTS (ESTIMATE, PER SERVING)
Serving size: 1/6 of recipe (about 7–8 meatballs with glaze)
Calories: ~564
Protein: ~36 g
Carbohydrates: ~36 g
Fat: ~31 g
Sugar: ~18–22 g (varies by honey/gochujang)
Sodium: varies widely by soy sauce and gochujang brand