Gochujang Glazed Meatballs (Print Version)

# Ingredients:

→ For the Meatballs

01 - 1 lb (450g) ground beef (or a mix of beef and pork)
02 - ½ cup panko breadcrumbs
03 - 1 egg
04 - 2 cloves garlic, minced
05 - 1-inch piece ginger, grated
06 - 2 tbsp soy sauce
07 - 1 tbsp gochujang (Korean chili paste)
08 - 1 tbsp brown sugar
09 - 1 tbsp sesame oil
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 green onions, finely chopped

→ For the Korean BBQ Glaze

13 - ¼ cup soy sauce
14 - 2 tbsp honey or brown sugar
15 - 1 tbsp gochujang
16 - 1 tbsp rice vinegar
17 - 1 tbsp sesame oil
18 - 1 tsp garlic, minced
19 - 1 tsp ginger, minced
20 - 1 tsp cornstarch mixed with 2 tbsp water (to thicken)

→ For the Spicy Mayo Dip

21 - ½ cup mayonnaise
22 - 1 tbsp gochujang
23 - 1 tbsp lime juice
24 - 1 tsp honey
25 - ½ tsp garlic powder

→ For Garnish

26 - Sesame seeds
27 - Chopped green onions

# Instructions:

01 - In a large mixing bowl, combine all the meatball ingredients: ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Use your hands to gently mix everything together until just combined, being careful not to overmix which can make the meatballs tough.
02 - With slightly damp hands (to prevent sticking), portion the mixture and roll into evenly sized meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20-24 meatballs depending on size.
03 - Choose your preferred cooking method: For pan-frying, heat a tablespoon of oil in a large skillet over medium heat and cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 10-12 minutes). For baking, preheat your oven to 400°F (200°C), place meatballs on a lined baking sheet, and bake for 18-20 minutes. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
04 - While the meatballs are cooking, prepare the glaze. In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a gentle simmer over medium heat and cook for about 2-3 minutes to meld the flavors. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the simmering sauce. Continue cooking for another minute until the sauce thickens to a glossy glaze.
05 - When the meatballs are fully cooked, transfer them to a large bowl. Pour the warm Korean BBQ glaze over the meatballs and gently toss until each meatball is evenly coated with the sticky, flavorful glaze.
06 - In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and well combined. Taste and adjust the spice level if needed by adding more gochujang.
07 - Transfer the glazed meatballs to a serving plate. Sprinkle with sesame seeds and additional chopped green onions for garnish. Serve the meatballs hot with the spicy mayo dip on the side for dipping.

# Notes:

01 - These meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
02 - For added texture and flavor, try topping with crushed peanuts before serving.
03 - Adjust the amount of gochujang to suit your preferred spice level.
04 - These meatballs can be served as an appetizer or as a main course over rice or noodles.

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