
By Food52
Spicy Korean-Style Gochujang Meatballs
For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge. Not one to let food go to waste, I've made it my mission to use it up. It's actually pretty versatile and has a nice spicy and smoky flavor. A little bit goes a long way toward giving an otherwise boring dish a little Korean flair. Along the lines of "party food" like chicken wings, I thought it would work in meatballs, too (my recipe is adapted from a recipe from "Spoon Fork Bacon"). These meatballs are spicy and smoky and delicious.
Updated at: Wed, 10 Sep 2025 04:47:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
3
Low
Nutrition per serving
Calories97.9 kcal (5%)
Total Fat6.3 g (9%)
Carbs5.6 g (2%)
Sugars2.9 g (3%)
Protein4.6 g (9%)
Sodium170.9 mg (9%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings

1 poundground beef

1egg
large, lightly beaten

3scallions
very thinly sliced

2garlic cloves
finely chopped

½ cuppanko breadcrumbs

2 tablespoongochujang

1 tablespoonginger
finely chopped, peeled

1 teaspoonkosher salt

½ teaspoonground white pepper

2 tablespooncanola oil

⅓ cupapricot preserves

1 ½ tablespoonrice vinegar
unseasoned

1 tablespoonsoy sauce

scallions
Sliced

toasted sesame seeds
for garnishing
Instructions
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