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Korean BBQ Meatballs are tender beef bites simmered in a sticky bulgogi-style sauce on the stovetop in 40 minutes, no oven needed. Spoon the extra glaze over rice for a quick, crowd-pleasing meal.
Why You’ll Love Korean BBQ Meatballs
The sizzle of garlic and ginger hitting sesame oil might be my favorite kitchen soundtrack. When that sweet-savory glaze thickens around juicy meatballs and dinner lands on the table faster than a take-out driver can ring the bell, everyone in my house grabs chopsticks. Tonight, you’ll skip preheating the oven and still capture all the bulgogi comfort you crave.
A quick 10-minute rest in the fridge is the secret that firms these meatballs just enough to hold their shape. Drop them straight into the bubbling sauce and they poach gently, soaking up flavor while staying incredibly tender. No sheet pans, no extra dishes—just stovetop ease.
Hungry for more Korean comfort? Pair tonight’s meatballs with easy Bok Choy Kimchi or add flavor-packed Mayak eggs for a protein boost.
Ingredients You’ll Need
- Ground beef: classic bulgogi richness. Swap in turkey for a lighter option.
- Green onions, garlic, ginger: the aromatic trio that builds depth.
- Gochujang: Korea’s fermented chile paste. Adjust for heat or use a Sriracha-plus-brown-sugar swap.
- Tamari or soy sauce: salty backbone that keeps the dish gluten-free if you choose tamari.
- Brown sugar & rice vinegar: the sweet-tangy duo essential to any great Korean BBQ sauce.
- Sesame oil & seeds: toasted nuttiness for finishing flair.
These pantry staples are quintessential Korean BBQ ingredients you’ll reach for again and again.
How to Make Korean BBQ Meatballs
Step 1: Combine ground beef, aromatics, tamari, gochujang, cornstarch, and pepper. Mix gently, roll golf-ball meatballs, and chill 10 minutes.
Step 2: Mix gently, roll golf-ball meatballs, and chill 10 minutes.
Step 3: Warm sesame oil in a lidded skillet.
Step 4: Sauté garlic for one minute, then add tamari, water, brown sugar, and rice vinegar. Bring to a gentle boil.
Step 5: Nestle chilled meatballs into the sauce, cover, and simmer 10 minutes.
Step 6: Make the cornstarch slurry in a small bowl.
Step 7: Stir cornstarch slurry into the skillet. Simmer uncovered 5–7 minutes, spooning sauce over the meatballs until glossy and thick.
Step 8: Top with green onions and sesame seeds. Ladle extra glaze over rice or noodles and dig in.
For more hearty mains, check out my sticky Paleo Korean pork ribs or the ultra-cozy slow-cooker Galbi Jjim (Korean short ribs).
Tips for the Best Korean BBQ Sauce
- Need it thicker? Simmer two extra minutes or add ½ teaspoon cornstarch mixed with a splash of water.
- Too sweet? Stir in a dash of rice vinegar.
- Craving more heat? Whisk another teaspoon of gochujang into the pan for sweet and spicy meatballs that kick.
This BBQ sauce is great with these Asian meatballs, but also serves as a great base for a variety of dishes! Try it with chicken or steak too!
Storage & Freezing
- Store any leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, you can warm them gently on the stovetop with the sauce or use the microwave for convenience.
- The meatballs also freeze well for up to 3 months. I recommend freezing them without the sauce, since cornstarch can cause the texture to separate once thawed.
- If you’re planning to freeze the sauce too, just leave out the cornstarch slurry and stir it in while reheating so the consistency stays smooth and glossy.
Recipe FAQs
Yes. Blend 1 tablespoon Sriracha with ½ teaspoon brown sugar for a quick stand-in.
Steamed rice, kimchi, cucumber banchan, or a crisp sesame slaw balance the richness.
Let the sauce reduce for an extra 5 minutes, or blend in puréed apple.
More Favorite Korean Recipes
- Korean BBQ short ribs (Galbi)
- Instant Pot Korean Beef
- Slow-Cooker Korean Oxtail (Kkorijjim)
- Essential Ingredients for Korean Paleo Cooking
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Sweet & Spicy Korean BBQ Meatballs
Video
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup minced green onions
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 tbsp tamari sauce, or soy sauce, if not gluten free
- 1-2 tsp gochujang, omit for non-spicy
- 2 tbsp cornstarch
- 1 tsp ground black pepper
Korean BBQ Sauce
- 1 tbsp sesame oil
- 4 garlic cloves
- 1/3 cup tamari sauce, or soy sauce, if not gluten free
- 1 cup water
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp water
- Green onions and toasted sesame seeds, for garnish
Instructions
- Place all ingredients for the meatballs in a large bowl. Mix until just combined.1 lb ground beef, 1/2 cup minced green onions, 4 garlic cloves, 1 inch ginger, 2 tbsp tamari sauce, 1-2 tsp gochujang, 2 tbsp cornstarch, 1 tsp ground black pepper
- Use a two tablespoon scoop (or a rounded tablespoon) to roll into golf-sized meatballs — about 20 meatballs. Place in the fridge for about 10 minutes.
- Heat sesame oil in a large skillet with a lid over medium high heat. Add garlic and cook for 1 minute until fragrant.1 tbsp sesame oil, 4 garlic cloves
- Add tamari sauce, water, brown sugar, and rice vinegar and stir.1/3 cup tamari sauce, 1 cup water, 3 tbsp brown sugar, 2 tbsp rice vinegar
- Add the meatballs into the skillet. Let everything come to a boil, then lower to simmer. Cover and cook for 10 minutes.
- Combine cornstarch and water in a small bowl, and stir to combine.2 tsp cornstarch, 1 tbsp water
- Remove the lid and add the cornstarch slurry. Stir then simmer for another 5-10 minutes until the sauce reduces and thickens to your liking, spooning the sauce over the meatballs occasionally.
- Taste to add more tamari sauce, if needed. Remove from heat, then serve over rice. Garnish with green onions and sesame seeds.Green onions and toasted sesame seeds
Notes
- Need it thicker? Simmer two extra minutes or add ½ teaspoon cornstarch mixed with a splash of water.
- Too sweet? Stir in a dash of rice vinegar.
- Craving more heat? Whisk another teaspoon of gochujang into the pan for sweet and spicy meatballs that kick.
- Store any leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, you can warm them gently on the stovetop with the sauce or use the microwave for convenience.
- The meatballs also freeze well for up to 3 months. I recommend freezing them without the sauce, since cornstarch can cause the texture to separate once thawed. If you’re planning to freeze the sauce too, just leave out the cornstarch slurry and stir it in while reheating so the consistency stays smooth and glossy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
