Korean Meatballs with Gochujang Drizzle Sauce

Step 1

Heat oven to 425ºF (218ºC) with rack set in lower-middle position.

Step 2

Reserve 2 tablespoons scallions for serving.

Step 3

In a large bowl, combine remaining scallions, breadcrumbs, egg, gochujang, soy sauce, olive oil, garlic, ginger, salt and pepper.

Step 4

Mix to combine. Add ground beef and mix just until combined.

Step 5

Shape meat mixture into 20 balls (about 2 ½ tablespoons each or #24 scoop (1.5 ounces)), and arrange on a greased rimmed baking sheet. Bake until golden brown and cooked through, 13–15 minutes.

Step 6

For the sauce, combine honey, gochujang, toasted sesame oil, and vinegar. Arrange meatballs on a platter and drizzle with sauce or serve on the side. Sprinkle reserved scallions over top.

Step 7

For a full meal, serve with basmati rice, charred broccolini or steamed vegetables (see notes for instructions).