Korean Barbecue-Style Meatballs

allrecipes.com

Kaitlyn Newton

1 pound ground beef

2 teaspoons gochujang (Korean hot pepper paste)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon soy sauce

¾ teaspoon grated fresh ginger (heated to 150 degrees F (65 degrees C) to deactivate enzymes, or soaked in 1 teaspoon of vinegar for 5 minutes)

4 cloves garlic, finely minced

⅓ cup thinly sliced green onions, plus more for garnish

½ cup bread crumbs

toasted sesame seeds for garnish

subheading: For the Glaze:

4 cloves garlic, minced

2 tablespoons rice wine vinegar

¾ cup beef broth or water

⅓ cup brown sugar

⅓ cup soy sauce

1 tablespoon gochujang (Korean hot pepper paste)

1 teaspoon sesame oil

1 teaspoon Sriracha hot sauce

2 teaspoons cornstarch

1 tablespoon water

Note: Ingredients may have been altered from the original.

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