16 ratings

Korean BBQ Meatballs

Name: Korean BBQ Meatballs
Prep time: 14 min 59 s
Cook time: 24 min 59 s
Total time: 39 min 59 s
Yield: 6
Cuisine: Korean
Ingredients: 1 pound ground chicken; 1 pound ground beef; 2 large eggs; 2 teaspoon kosher salt; 1 teaspoon white pepper; 1 teaspoon minced fresh ginger; 4 cloves fresh garlic, minced; 1 cup soy sauce; 3/4 cup brown sugar; 1 tablespoon rice wine vinegar; 1 tablespoon gochujang paste (or to desired spice level); 1 teaspoon sesame oil; 1 teaspoon red chile flakes; 1 tablespoon cornstarch; 1 tablespoon water; black or white sesame seeds, for garnish

March 15, 2016

Noodles and Company

Add some pizzazz to meatball night

korean gochujang bbq meatballs recipe - the Daily Meal

Photo Courtesy Noodles & Company

There has been growing popularity of meatballs and meatball restaurants nationwide over the past several months and experts are declaring bold, international flavors as one of the biggest food trends for 2016 — namely Gochujang Sauce (pronounced Go-CHOO-jang), which they are hailing as the next Sriracha.

Gochujang is the next, must-try sauce and Noodles & Company is the first national fast-casual restaurant concept to put it on its menu with the addition of new Korean BBQ.

Imagine flavorful meatballs tossed with a sweet and spicy Korean-style Gochujang barbeque sauce — yum!

Ready in

40 m

15 m

(prepare time)

25 m

(cook time)

Servings

439

Calories Per Serving

Ingredients

For the meatballs:

1 Pound ground chicken
1 Pound ground beef
2 large eggs
2 Teaspoons kosher salt
1 Teaspoon white pepper

For the Korean BBQ sauce and to serve:

1 Teaspoon minced fresh ginger
4 cloves fresh garlic, minced
1 Cup soy sauce
3/4 Cups brown sugar
1 Tablespoon rice wine vinegar
1 Tablespoon gochujang paste (or to desired spice level)
1 Teaspoon sesame oil
1 Teaspoon red chile flakes
1 Tablespoon cornstarch
1 Tablespoon water
Black or white sesame seeds, for garnish

Directions

For the meatballs:

Step 1: Preheat oven to 350F. Lightly oil a large sheet pan and set aside.

Step 2: Mix 1 pound each ground chicken and beef with 2 eggs, 2 teaspoons salt, and 1 teaspoon white pepper.

Step 3: Portion and roll into 1-ounce-size balls and place on the prepared sheet pan.

Step 4: Bake for about 20 minutes.

For the Korean BBQ sauce and to serve:

Step 1: Meanwhile, make the sauce. In a large pan, whisk together 1 teaspoon minced ginger, 4 cloves minced garlic, 1 cup soy sauce, 3/4 cup brown sugar, 1 tablespoon rice wine vinegar, 1 tablespoon gochujang, 1 teaspoon sesame oil, and 1 teaspoon red chile flakes and bring to a boil.

Step 2: In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water together. Add to the boiling sauce and stir until thickened.

Step 3: Reduce heat to medium and simmer for 5 minutes, until slightly thickened.

Step 4: Add meatballs and toss to coat completely with the sauce. Remove from heat.

Step 5: Place glazed meatballs on a serving platter and garnish with black and white sesame seeds. Enjoy!