These fiery and flavourful gochujang chicken meatballs are packed with delicious ingredients that are sure to light up your tastebuds. These Korean inspired chicken meatballs are delicious on their own, but tossed in a gochujang, sesame and honey glaze, they get even better.
Gochujang is one of those ingredients that once you try it, you'll be hooked. And soon, you'll find yourself creating all sorts of recipes that make use of it. Just check out any of these for examples, gochujang brown butter squash, creamy gochujang pasta, gochujang chicken and rice bowls and Korean chicken burgers with kimchi ranch. And I don't plan on stopping any time soon. For too long in my life, I went without it (having not grown up eating it) and now I'm making up for that time. My next instalment is of course these gochujang meatballs made with ground chicken. And I hope you love them as much as we do.
Here's everything you'll need to make these gochujang chicken meatballs and glaze.
A note on Gochujang
Gochujang is a red chili paste that is savoury, spicy and a little sweet. You can easily find this at well stocked grocery stores, Asian grocery stores, online or even make your own. There are tons of brands to try, I chose to show this one as it's most readily available.
Gochugaru are Korean chili flakes that are milder and brighter in colour than regular chili flakes. If you don't have them for this recipe, omit.
Preheat the oven to 400ºF.
In a large bowl, combine the chicken, egg, green onion, garlic, ginger, gochujang, gochugaru and salt. Mix to combine. Pour in the panko and gently mix to incorporate.
Using a cookie scoop, portion out the meat mixture into round balls, about 2 1/2 to 3 tbsps per ball. Place the balls on a baking sheet.
Transfer the baking sheet to the oven and bake for 16 minutes. Turn the oven to a broil (on high) and bake for two to three minutes, until browned and cooked through.
While the meatballs are baking, make the glaze. In a small bowl, whisk together the rice vinegar, water and arrowroot. Set aside.
In a saucepan over medium heat, pour in the sesame oil and add the garlic. Sauté for one minute, just until fragrant. Then add the tamari, honey and gochujang along with the water/vinegar/starch mixture.
Bring to a low boil, then reduce the heat to low and simmer until thickened, about two minutes.
Once the meatballs are done cooking, transfer them to a serving dish and pour the glaze on top, tossing to coat the meatballs. Sprinkle with sesame seeds if using.
To make perfectly juicy gochujang meatballs, be sure to follow these tips.
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Low Sodium Tamari:
Tamari is a great option for those needing a gluten-free soy sauce. I'm not gluten-free, but still primarily use this brand. It's not too salty and it tastes great.
I like using panko for breading and in meatball recipes (most often) because it has a great texture and you can find this brand pretty much anywhere.
Looking for more weeknight dinner ideas? Try these...
Ready to make this? Let's go!
If you make these gochujang meatballs, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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These spicy and flavourful gochujang meatballs are made with ground chicken. Serve them with a honey-gochujang sesame glaze, rice, veggies and kimchi on the side.
This recipe makes about 16-18 meatballs, depending on size. One serving is about 4 meatballs.