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Gochujang Meatballs

These lovely Korean gochujang meatballs are fantastic! The spicy cranberry gochujang sauce is truly delicious and these are always gone in a heartbeat.

Meatballs, who doesn’t love them? Especially if they are super juicy, packed with flavor, seared to get that crunchy outside but juicy inside, and then the whole thing is dunk in sweet and spicy gochujang cranberry sauce.

These meatballs are out of this world folks, the ultimate comfort food, and also the best thing to serve as a party appetizer. Be prepared to double or triple the batch and watch them disappear into thin air, or more precisely, your guests’ tummies.

Left: ingredients for the meatballs; Right: portioning meatballs with ice cream scoop.
Left: ingredients for the meatballs; Right: portioning meatballs with ice cream scoop.

Use leftover cranberry sauce to make the gochujang glaze

The glaze in the recipe that I based this on was made with apricot jam, but I don’t have it at home. Instead, I have a couple of jars of cranberry sauce/preserve that I made for Christmas and they are still sitting in my fridge, so I use that instead, and it turned out to be surprisingly delicious. And since I use cranberry instead of apricot, the glazing has the color of dark maroon, a rather sexy shade I think :)

For this lovely gochujang cranberries glaze, you will need:

  • cranberry sauce, if you have some leftover from Thanksgiving or Christmas, that will be perfect for this
  • gochujang
  • rice vinegar
  • soy sauce, preferably low sodium so it is not overly salty

This lovely glazing sauce is very easy to prepare, simply combine all the glaze ingredients in a small saucepot, and cook on a medium heat while stirring until it thickens. Set the sauce aside while we prepare the meatballs.

Gochujang Meatballs
Gochujang Meatballs

Use an ice cream scoop to portion the meatballs

I use an ice cream scoop to portion the meatballs. If you don’t have one, I would say each portion is about the size of a golf ball.

But seriously you can shape the meatballs as tiny or as huge as you like, just make sure to adjust cooking time, which for beef, this means the internal temperature should reach about 70 Celsius (160 Fahrenheit) once cooked. An instant thermometer is useful for this.

Once they are cooked, brush the meatballs with the glazing sauce, and you can further garnish them with toasted sesame seeds and thinly sliced scallions. If you are serving them for a party, it looks nice and is super convenient to stick a toothpick to each meatball.

Gochujang Meatballs
Gochujang Meatballs

Gochujang Meatballs

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 48 meatballs

Print Recipe


  • Gochujang meatballs
  • 1 kilogram ground beef
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 5-6 scallions, thinly sliced
  • 1 cup panko (Japanese breadcrumbs)
  • 2 eggs
  • 2 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 tablespoon gochujang
  • Gochujang cranberries glaze
  • 2/3 cup cranberry sauce
  • 4 tablespoon gochujang
  • 3 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • Garnish
  • toasted sesame seeds
  • thinly sliced scallions


  • Prepare gochujang meatballs
    1. Combine all meatballs ingredients in a mixing bowl and mix well. Shape meatballs with an ice cream scoop (about the size of a golf ball).
    2. Preheat oven to 175 Celsius (350 Fahrenheit). Line a rimmed baking tray with aluminum foil and set aside.
    3. Heat a little oil (about 2 tablespoons) in a large frying pan/skillet on medium-high. Sear all sides of meatballs until browned. Transfer to the prepared baking tray. You may need to do this in batches.
    4. Bake meatballs in the preheated oven for 10 minutes, or until internal temperature reaches 70 Celsius (160 Fahrenheit).
  • Prepare gochujang cranberries glaze
    1. Combine all glaze ingredients in a saucepot, stir until well mixed. Cook on medium heat until slightly thickens. Set aside.
  • Serve the meatballs
    1. Brush each meatball with the glaze, then garnish with toasted sesame seeds and thinly sliced scallions.
    2. If you are serving this for a party, it is easier for your guests and looks nicer to stick a toothpick to each meatball.
Indonesian Pantry
Indonesian Kitchen


  • Mary Mary says:

    I loooove gochujang, but I'd never thought to combine it with cranberry. This is genius!

  • Adrianne Adrianne says:

    Yum, these look and sound delicious! I am loving the use of the ice cream scoop to make your meatballs. Can't wait to give these a go!!

  • Kate Kate says:

    Made these for dinner and they were a hit! Thanks for the yummy recipe!

  • Jennifer Allen Jennifer Allen says:

    I love Korean food but am often too scared to try to make anything, but these meatballs look so simple and so delicious I'm going to give them a try!

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    These have got my mouth watering! They sound absolutely delicious already and then dipping them in the cranberry sauce - oh wow,what a tasty treat!

  • Colleen Colleen says:

    I love gochujang, and I love the idea of combining it with cranberry sauce. I can't wait to make these for an upcoming family gathering.

  • Lisa | Garlic & Zest Lisa | Garlic & Zest says:

    Gochujang is my latest obsession, I love the deep layered spice. Can't wait to try them in your meatballs.

  • Beth Beth says:

    This sounds so delicious and tasty! I can't wait to make these this weekend! My family is going to love these!

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