Korean BBQ Meatballs

How to Make Korean BBQ Meatballs

1. 1

   Step 1: Combine the meatball mixture

   In a large bowl, gently combine ground beef, panko, egg, soy sauce, sesame oil, minced garlic, sliced green onions, and brown sugar until just combined — avoid overmixing to keep meatballs tender. Season lightly with salt and pepper if desired and let the mixture rest 5 minutes so the breadcrumbs hydrate.

   For this step

   • 1 1/2 lbGround beef (80/20) or beef/pork blend
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 tbspSoy sauce
   • 1 tbspSesame oil
   • 2 clovesGarlic, minced
   • 3 stalksGreen onions (scallions), thinly sliced
   • 1 tbspBrown sugar
   
2. 2

   Step 2: Shape and chill

   Form the mixture into 1-inch meatballs (about 20–24 meatballs total) using a scoop or your hands, keeping them uniform for even cooking. Arrange on a tray and chill in the refrigerator for 10 minutes to help them hold their shape while grilling.
   
3. 3

   Step 3: Preheat grill and prepare skewers

   Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using wooden skewers, soak them in water for 20 minutes before threading 3–4 meatballs per skewer so they don’t burn; metal skewers need no soaking.
4. 4

   Step 4: Make the gochujang glaze

   Whisk together gochujang with 1 tablespoon soy sauce and 1–2 tablespoons water to reach a brushable consistency; taste and add a pinch of brown sugar or a dash of sesame oil for balance if desired. Keep the glaze nearby for basting as the meatballs cook.

   For this step

   • 1/3 cupGochujang (Korean red chili paste)
   
5. 5

   Step 5: Grill, baste and finish

   Grill skewered meatballs 3–4 minutes per side until nicely charred and cooked through (internal temperature about 160°F / 71°C), brushing the glaze on during the last 3–4 minutes of cooking so it caramelizes without burning. Transfer to a platter, sprinkle with extra sliced green onions, and serve hot as handheld appetizers or over rice for a main.
   

1. In a large bowl, gently combine ground beef, panko, egg, soy sauce, sesame oil, minced garlic, sliced green onions, and brown sugar until just combined — avoid overmixing to keep meatballs tender. Season lightly with salt and pepper if desired and let the mixture rest 5 minutes so the breadcrumbs hydrate.
2. Form the mixture into 1-inch meatballs (about 20–24 meatballs total) using a scoop or your hands, keeping them uniform for even cooking. Arrange on a tray and chill in the refrigerator for 10 minutes to help them hold their shape while grilling.
3. Preheat your grill to medium-high (about 375–425°F / 190–220°C). If using wooden skewers, soak them in water for 20 minutes before threading 3–4 meatballs per skewer so they don’t burn; metal skewers need no soaking.
4. Whisk together gochujang with 1 tablespoon soy sauce and 1–2 tablespoons water to reach a brushable consistency; taste and add a pinch of brown sugar or a dash of sesame oil for balance if desired. Keep the glaze nearby for basting as the meatballs cook.
5. Grill skewered meatballs 3–4 minutes per side until nicely charred and cooked through (internal temperature about 160°F / 71°C), brushing the glaze on during the last 3–4 minutes of cooking so it caramelizes without burning. Transfer to a platter, sprinkle with extra sliced green onions, and serve hot as handheld appetizers or over rice for a main.