Ingredients
Scale
- 1 pound ground beef
- 2 teaspoons gochujang (Korean hot pepper paste)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 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)
- 4 cloves garlic, finely minced
- ⅓ cup thinly sliced green onions, plus more for garnish
- ½ cup finely crushed buttery round crackers (such as Ritz®)
- toasted sesame seeds for garnish
- For the Glaze:
- 4 cloves garlic, minced
- 2 tablespoons rice wine vinegar
- ¾ cup beef broth or water
- ⅓ cup brown sugar
- ⅓ cup soy sauce
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha hot sauce
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce.
- Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
- Cover and refrigerate for about 30 minutes.
- Preheat the oven to 450 degrees F (220 degrees C).
- Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
- Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
- Transfer meatballs to a plate while preparing the sauce in the same skillet.
- Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute.
- Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha.
- Stir sauce and bring to a simmer. Cook until reduced by a third.
- Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly.
- Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce.
- Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
- Serve garnished with toasted sesame seeds and green onions.
Notes
- Use fresh ginger for the best flavor.
- Adjust the amount of gochujang and Sriracha to control the spiciness.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 3 meatballs
- Calories: 280
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg