Ingredients
Equipment
Method
- Prepare the Meat Mixture: In a large bowl, spread the ground beef out. Evenly distribute the gochujang, salt, pepper, and soy sauce over the meat. Add the treated ginger (see tips below), minced garlic, green onions, and crushed crackers. Use a fork to mix quickly until just combined, being careful not to overwork the meat.1 pound ground beef, 2 teaspoons gochujang, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon soy sauce, 2 teaspoons fresh ginger, 4 cloves garlic, 1/3 cup green onions, 1/2 cup buttery round crackers
- Chill: Cover the bowl and refrigerate the mixture for approximately 30 minutes to allow the flavors to meld.
- Preheat and Prep: Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a cast iron skillet or baking dish.
- Form and Bake: Using wet hands to prevent sticking, roll the mixture into 12 equal-sized meatballs. Place them in the skillet and bake in the preheated oven for about 20 minutes, or until they are nicely browned and cooked through.
- Start the Glaze: Remove the meatballs from the skillet and set them aside on a plate. Drain all but 1 teaspoon of grease from the skillet and place it on the stove over medium-high heat.
- Sauté and Deglaze: Add the minced garlic for the glaze and cook until fragrant (about 1 minute). Pour in the rice vinegar and soy sauce to deglaze the pan, scraping up any browned bits.4 cloves garlic, 2 tablespoons rice wine vinegar, 1/3 cup soy sauce
- Simmer: Stir in the brown sugar, beef broth, and gochujang. Add the sesame oil and Sriracha. Bring the sauce to a simmer and let it cook until it has reduced by about one-third.1/3 cup brown sugar, 3/4 cup beef broth or water, 1 tablespoon gochujang, 1 teaspoon sesame oil, 1 teaspoon Sriracha hot sauce
- Thicken: In a small bowl, whisk together the cornstarch and water to create a slurry. Lower the heat to medium-low and whisk the slurry into the sauce. Continue to simmer until the sauce is thick and glossy.2 teaspoons cornstarch, 1 tablespoon water
- Combine: Return the meatballs to the skillet. Baste them generously with the glaze and simmer for another 3 to 5 minutes until everything is heated through and the meatballs are well-coated.
- Garnish: Serve immediately, topped with toasted sesame seeds and extra sliced green onions.Toasted sesame seeds
Notes
Soak grated ginger in vinegar for 5 minutes before adding to the meat to prevent enzymes from making the meatballs mushy. Alternatively, heat the ginger to 150 degrees F or just add it to the sauce instead.