Ingredients
- Ground beef: 1 pound
- Panko bread crumbs: 1/2 cup
- Egg: 1 large
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Sesame oil: 1 tablespoon
- Gochujang (Korean chili paste): 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the ground beef, panko bread crumbs, egg, soy sauce, brown sugar, minced garlic, sesame oil, and gochujang. Mix well with your hands until all ingredients are evenly distributed.
- Step 2: Roll the mixture into 1-inch meatballs.
- Step 3: Heat a large skillet over medium heat. Add a small amount of oil to the skillet.
- Step 4: Place the meatballs in the skillet, being careful not to overcrowd them. Cook for approximately 8-10 minutes, turning occasionally, until the meatballs are browned and cooked through. Ensure the internal temperature reaches 160°F (71°C).
- Step 5: Remove from heat and serve hot over rice or noodles, garnished with sesame seeds and chopped green onions (optional).
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the meatballs gently in a skillet with a splash of water to keep them moist.
- Serve these flavorful meatballs with a side of kimchi for an authentic Korean-inspired meal.
- Don't be afraid to adjust the amount of gochujang to customize the spice level to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American