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Gochujang Meatballs

prep time: 20 minutes

cook time: 15 minutes

Serving: 20 meatballs


-1lb ground beef

-3 green onions, thinly minced

-2 garlic cloves, minced

-1 egg lightly beaten

-1/2 cup panko breadcrumbs

-2 tbsp gochujang

-1 tbsp fresh ginger, minced

-1 tsp salt

-1/2 tsp ground pepper

-canola oil, for pan-frying

Gochujang glaze

-1/3 cup apricot preserves or honey

-2 tbsp gochujang

-1 1/2 tbsp mirin or rice vinegar

-1 tbsp soy sauce


  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all ingredients except the oil. Gently combine all ingredients until everything is mixed thoroughly. Form the mix into golf ball-sized meatballs.

  2. Heat oil in a large skillet over medium-high heat. In batches (dont overcrowd the pan), brown the meatballs on all sides. Transfer all meatballs onto a baking pan and put in the oven. Bake for 10 minutes.

  3. Meanwhile, in a small sauce pan, combine all glaze ingredients. Cook over medium heat for 5 minutes or until the mixture is slightly thickened.

  4. Brush the glaze over the meatballs. Sprinkle with green onions and sesame seeds as garnish. Enjoy!

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