Korean Meatballs with Gochujang Glaze

These Korean meatballs are a delightful fusion of traditional flavors and modern twists. Juicy beef meatballs are infused with garlic, ginger, and scallions, then coated in a spicy-sweet gochujang glaze that adds an exciting kick. Perfect as an appetizer or main course, these meatballs are a crowd-pleaser that balances savory umami with a hint of sweetness, making them irresistible. They are also gluten-free if you use gluten-free soy sauce.

Ingredients:

• 1 lb ground beef
• 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/4 cup scallions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 egg, beaten
• 2 tablespoons soy sauce (or gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup gochujang (Korean red chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the ground beef, breadcrumbs, scallions, garlic, ginger, beaten egg, soy sauce, sesame oil, brown sugar, salt, and black pepper. Mix until well combined.
3. Form the mixture into 1-inch meatballs and place them on a lined baking sheet.
4. Bake the meatballs in the preheated oven for about 20 minutes, or until they are cooked through and browned.
5. While the meatballs are baking, prepare the glaze by mixing gochujang, rice vinegar, and honey in a small bowl.
6. Once the meatballs are done, remove them from the oven and brush the gochujang glaze over each meatball.
7. Return the meatballs to the oven and bake for an additional 5 minutes to set the glaze.
8. Garnish with sesame seeds and fresh cilantro before serving.