Spicy Korean-Style Gochujang Meatballs

Name: Spicy Korean-Style Gochujang Meatballs
Cuisine: Korean
Ingredients: 1 pound ground beef; 1 large egg, lightly beaten; 3 scallions, very thinly sliced; 2 garlic cloves, finely chopped; 1/2 cup panko breadcrumbs; 2 tablespoon gochujang; 1 tablespoon finely chopped peeled ginger; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 2 tablespoon canola oil; 1/3 cup apricot preserves; 1 1/2 tablespoon unseasoned rice vinegar; 1 tablespoon soy sauce; Sliced scallions and toasted sesame seeds, for garnishing

Instructions

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: Mon, 29 Sep 2025 01:32:38 GMT