Sweet & Spicy Korean BBQ Meatballs

korean bbq meatballs garnished with green onions and sesame seeds on a plate with white rice

Korean BBQ Meatballs are tender beef bites simmered in a sticky bulgogi-style sauce on the stovetop in 30 minutes, no oven needed. Spoon the extra glaze over rice for a quick, crowd-pleasing meal.

Prep Time10

Cook Time20

Chilling Time10

Total Time40

Course: Appetizer, Main Course

Cuisine: Asian, Korean

Keyword: Korean BBQ meatballs, Korean BBQ sauce

Servings: servings

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

Video

Notes

Tips for 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.

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.

Nutrition