Sweet, savoury, and packed with flavour, these Sticky Korean-Style Meatballs are coated in a sticky soy-ginger glaze for a truly mouthwatering dish. Perfect served with rice for an easy weeknight dinner or as a crowd-pleasing platter. Don’t skip the gochujang—it’s the star of the flavour show here! If you love Korean food or barbecue, you’ll absolutely love the rich, bold taste of this sauce.
Ingredients:
For the meatballs:
500g lean beef mince
1/2 cup panko breadcrumbs
1 teaspoon ground ginger
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
3 spring onions, thinly sliced (reserve 1 for garnish)
2 cloves garlic, minced
1 free-range egg
1 tablespoon gochujang (Korean-style chilli paste)
Sesame seeds, for garnish
Steamed white or brown rice, for serving (optional)
For the soy-ginger glaze:
1/4 teaspoon ground ginger
4 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup water
3/4 cup brown sugar
1 tablespoon gochujang
1 tablespoon rice wine vinegar
1 teaspoon vegetable oil
Pinch red pepper flakes (optional)
1 tablespoon cornflour
1 tablespoon water
Instructions:
Preheat your oven to 200°C (fan bake). Line a large baking tray with baking paper.
In a large bowl, combine the beef mince, panko breadcrumbs, ground ginger, pepper, salt, 2 spring onions, garlic, egg, and gochujang. Mix well until everything is evenly combined.
Roll the mixture into 2.5cm balls (roughly walnut-sized) and place them on the prepared baking tray, spaced apart.
Bake the meatballs in the preheated oven for 20–25 minutes, or until they are golden brown and cooked through.
While the meatballs are cooking, prepare the glaze. In a medium saucepan, combine the ground ginger, garlic, soy sauce, water, brown sugar, gochujang, rice wine vinegar, vegetable oil, and red pepper flakes (if using). Bring to a boil over high heat.
In a small bowl, whisk together the cornflour and water until smooth. Stir the cornflour mixture into the boiling glaze and reduce the heat to medium. Simmer for 8–10 minutes, stirring constantly, until the glaze thickens. Remove from heat.
Once the meatballs are cooked, add them to the saucepan with the glaze. Gently toss to coat the meatballs evenly.
Serve the glazed meatballs warm, garnished with sesame seeds and the reserved spring onion. Enjoy with steamed rice or your favourite vegetables for a complete meal.
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