Korean Barbecue Meatballs

Sticky, sweet, and savory Korean barbecue meatballs balanced with ground beef and pork, topped with a quick caramelizing glaze.

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In a bowl, whisk together 60 ml milk, 1 egg, and 8 g cornstarch until smooth. Soak the panko breadcrumbs in the milk mixture for 2–3 minutes until softened.
In a large bowl, combine ground beef, ground pork, garlic, ginger, soy sauce, sesame oil, brown sugar, salt, and pepper. Add the soaked panko mixture and gently fold until just combined.
Form the mixture into 18 meatballs, about 35 g (1.25 oz) each, and place them on a tray.
Heat a skillet over medium-high heat, add oil, and sear the meatballs for 2–3 minutes per side until browned. Alternatively, bake at 200°C (400°F) for 12–14 minutes.
For the glaze, combine gochujang, soy sauce, brown sugar, rice vinegar, water, and sesame oil in a saucepan. Simmer for 3–4 minutes until glossy and slightly thickened.
Brush the cooked meatballs with glaze and finish under the broiler for 1–2 minutes or in a hot skillet for 30–60 seconds to caramelize.
Let rest for 3 minutes before serving. Garnish with green onions and sesame seeds.

For a crisp exterior, try broiling or pan-searing. Adjust gochujang based on heat preference.