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Korean-Style Beef Meatballs

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Korean
Korean-Style Beef Meatballs
Ingredients
  • 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
  • 1/3 cup thinly sliced green onions, plus more for garnish
  • 1/2 cup finely crushed buttery round crackers (such as Ritz®)
  • toasted sesame seeds for garnish
  • 4 cloves garlic, minced
  • 2 tablespoons rice wine vinegar
  • 3/4 cup beef broth or water
  • 1/3 cup brown sugar
  • 1/3 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
1
Start by combining ground beef in a bowl and distributing gochujang evenly across its surface. Sprinkle kosher salt, pepper, and soy sauce over the meat to ensure an even seasoning process. By spreading out the seasonings initially, you'll save time when handling the meat. Spread fresh ginger and garlic evenly across the surface of the beef mixture to add depth in flavor. Add green onions and cracker crumbs, then mix everything together quickly with a fork until well combined.
2
Place the mixture in the refrigerator for about 30 minutes to allow the flavors to meld together. Next, preheat your oven to 450 degrees C (220 degrees C). Form the mixture into 12 equal-sized balls using your hands, making sure they're all roughly the same size. Place these meatballs into a cast iron skillet.
3
Bake the meatballs in the preheated oven until they're nicely browned, taking about 20 minutes. While the meatballs are baking, prepare the sauce in the same skillet you're using for the meatballs. Remove most of the grease from the skillet, leaving just 1 teaspoon behind. Set this remaining grease aside and place it on the stove over medium-high heat.
4
Add garlic to the skillet and stir until fragrant, taking about 1 minute. Deglaze the skillet with rice vinegar and soy sauce to release any browned bits from the bottom. Stir in brown sugar, beef broth, and gochujang to create a rich sauce. Season the sauce with sesame oil and Sriracha, then stir everything together to combine.
5
Reduce heat to medium-low and mix in a slurry made from cornstarch and water, whisking constantly. Continue to simmer the sauce until it's reduced by a third. Add the meatballs back into the skillet and baste them generously with the sauce, allowing them to simmer for 3 to 5 minutes until they're heated through and well-coated with the sauce.
6
Serve the meatballs hot, garnished with toasted sesame seeds and green onions.