Spicy Pork Meatballs Recipe From Rachel Yang

Rachel Yung's kicky meatballs use a secret ingredient: gochujang

To learn more about this recipe, see our related feature, The Korean Pantry: Gochujang, in our National edition. 

Recipe adapted from Rachel Yang, Joule, Seattle, WA

Spicy Pork Meatballs
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Meatball recipe.
Prep Time
Cook Time
Total time: 15 minutes
  • 1 pound ground pork
  • 5 scallions, finely chopped
  • ¼ cup gochujang (Korean chile paste)
  • ¼ cup mirin rice wine
  • 2 tablespoons soy sauce
  • 4 medium garlic cloves, finely chopped
  • 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
  • 2 tablespoons canola oil
  1. Preheat the oven to 375°. In a large bowl, stir together the pork, scallions, gochujang, mirin, soy sauce, garlic and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½-inch meatballs (there should be about 14 total).
  2. In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 3 minutes. Turn the meatballs over and brown the other side, 2 to 3 minutes longer, and then transfer them to a rimmed baking sheet.
  3. Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes. Transfer to a paper towel to drain and serve hot.
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