Spicy Pork Meatballs

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

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

Spicy Pork Meatballs

Recipe adapted from Rachel Yang, Joule, Seattle, WA

Yield: 14 meatballs

Cook 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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →