Directions 8 steps | 40 Minutes
Preheat the oven to 350°F. Make the meatballs. Place the beef chuck and pork shoulder in a medium bowl.
Add the gochujang, sliced scallions, grated garlic, grated ginger, grated Korean radish, beaten egg, dry milk powder and bread crumbs into the bowl.
Mix thoroughly to combine. The mixture should be a little sticky but dry enough to hold its shape. Add more bread crumbs if needed.
Shape the meat mixture into 1-inch diameter meatballs or your desired size. Place the meatballs on a baking sheet and bake for 8-10 minutes or until cooked through. Remove from the oven and keep warm.
While the meatballs are baking, make the gochujang glaze. In a small pot over medium heat, add the beef stock, gochujang, cider vinegar and honey. Bring to a boil.
In a small bowl, combine the cornstarch and the soy sauce and whisk together until combined. Add the cornstarch mixture into the beef stock mixture and whisk vigorously to combine. Bring the sauce back to a boil and then remove from the heat. The sauce should be thick enough to coat the meatballs.
Stir in the toasted sesame seeds.
Toss the cooked meatballs and the sauce in a bowl. Serve on plates with the sliced scallions on top and more sesame seeds.
- Pork is added to the meatball for a softer texture. If ground pork is not available, then you can use 100% beef.
- The Korean radish is added to the meatball for added moisture. This can also be substituted with other seasonal vegetables, like carrots or summer squash.
- Gochujang can be added or taken from the sauce to adjust the heat.
- The meatballs freeze well. First, individually place the meatballs on a sheet pan in the freezer. Once frozen, they can be stored in a plastic zip-top bag for a couple of months.
- They are great for a quick appetizer. The meatballs should be thawed in the refrigerator before cooking.
- The meatballs can also be cooked then stored in the refrigerator for up to 5 days and reheated and tossed with the glaze.