Slow Cooker Korean BBQ Meatballs with Gochujang Glaze

Korean BBQ meatballs combine ground beef and ground pork, then simmer in a slow cooker with a flavorful Korean BBQ sauce for a simple, crowd-pleasing dish.

After trying Korean BBQ, it’s easy to understand why the bold, balanced sauces are so addictive. This recipe pairs a sweet-spicy Korean BBQ sauce with tender meatballs that are baked briefly and then finished in a slow cooker so the flavors meld and the meatballs stay juicy. The sauce works equally well for salmon, short ribs, chicken, or bowls—but here it shines with meatballs for an easy appetizer, party dish, or weeknight dinner.

How to make the sauce

1. In a medium saucepan, combine brown sugar, low-sodium soy sauce (or tamari for gluten-free), mirin, water, rice wine vinegar, and chili paste.
2. Add sesame oil, ground black pepper, grated fresh ginger, crushed garlic, and finely chopped green onion.
3. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally so the sugar dissolves and the flavors blend.
4. Mix the cornstarch with a little water to make a slurry, then whisk it into the boiling sauce to thicken.
5. Reduce heat to medium and simmer for 3–4 minutes until slightly thickened and glossy.
6. Remove from heat and let the sauce cool before using. The sauce can be used immediately or stored in the refrigerator for later use.

This Korean BBQ sauce is sweet, tangy, and mildly spicy. It adds rich umami to meatballs and works as a glaze or dipping sauce for many proteins. Taste and adjust the chili paste to control heat level.

How to make the meatballs

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, and whisked egg yolks.
3. Add soy sauce, chili paste, sesame oil, grated ginger, crushed garlic, finely chopped green onion, kosher salt, and ground black pepper.
4. Use your hands to mix gently until everything is evenly distributed, being careful not to overwork the meat.
5. Form the mixture into 1-inch (approximately 2.5 cm) meatballs and place them on a foil-lined baking sheet.
6. Bake the meatballs for about 10 minutes to set the exterior.
7. Transfer the partially baked meatballs to a slow cooker, pour the prepared Korean BBQ sauce over them, and cook on low for 5–6 hours or on high for 2–3 hours until cooked through and tender.

Cooking the meatballs briefly in the oven before adding them to the sauce helps them hold their shape. Finishing in the slow cooker lets the sauce penetrate the meat while keeping the texture tender. For best results, try not to stack meatballs too densely in the slow cooker so the sauce can coat each one.

How to make them on the stove

If you’re short on time or don’t have a slow cooker, you can finish the meatballs on the stovetop. After baking the meatballs for 10 minutes, transfer them to the saucepan with the prepared Korean BBQ sauce. Cover and simmer gently on low heat for 20–30 minutes, stirring occasionally to coat the meatballs evenly.

What to serve with them

These Korean BBQ meatballs pair beautifully with steamed white or brown rice, making a straightforward weeknight bowl. For a more authentic twist, serve them with kimchi fried rice or simply alongside pickled vegetables and a fresh green salad. They also make a great party appetizer: thread meatballs onto wooden skewers and serve with extra sauce for dipping.

Are they gluten free?

The meatballs can be made gluten-free if you use tamari or another certified gluten-free soy sauce in both the meatball mix and the BBQ sauce. Opt for gluten-free breadcrumbs or substitute with ground oats or crushed rice crackers as needed.

More meatball recipes

• Slow Cooker French Onion Meatball Soup
• Buffalo Cheesy Sausage Meatballs
• Mozzarella-Stuffed Meatball Wellington
• Buffalo Honey Mustard Meatballs
• German Meatballs and Potatoes