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spicy korean style gochujang meatballs

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Beef

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.

Ingredients

  • Meatballs:
  • 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 tablespoons gochujang
  • 1 tablespoon finely chopped peeled ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons canola oil
  • Glaze & Assembly:
  • 1/3 cup apricot preserves
  • 2 tablespoons gochujang
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • Sliced scallions and toasted sesame seeds, for garnishing

Directions

  • Heat the oven to 350°F. In a large bowl, combine the beef, egg, scallions, garlic, panko, gochujang, ginger, salt, and pepper. The key to good meatballs is not to overmix. Just gently combine until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
  • In a large skillet over medium-high heat, warm the oil. Working in batches (do not overcrowd), brown the meatballs on all sides. Transfer the meatballs to a rimmed baking sheet. Bake for about 10 minutes, until an instant-read thermometer inserted into a meatball registers 160°F.
  • Meanwhile, in small pot over medium heat, combine the preserves, gochujang, vinegar, and soy sauce. Cook, stirring occasionally, for about 5 minutes, until slightly thickened.
  • To serve, brush the meatballs with the glaze. Sprinkle with the scallions and sesame seeds.

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