Korean glazed meatballs

By Jason Skrobar
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  • 454 grams ground beef
  • 454 grams ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons canola oil


  • 1 tablespoon canola oil
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons gochujang
  • 1 tablespoon black food colouring (optional)
  • Sesame seeds and paprika for garnish


  1. Pre heat oven to 375° and line a baking sheet with foil.
  2. In a large mixing bowl combine ground beef and pork, breadcrumbs, eggs, soy sauce, mirin, salt and pepper. Gently mix to combine all the ingredients. Form mixture into golf ball sized meatballs.
  3. Heat canola oil in a large pan over medium high heat. Brown meatballs on all sides and transfer them to the prepared baking sheet. Bake meatballs for ten minutes.
  4. While meatballs are in the oven, make your glaze. In a small pot over medium heat, add oil, garlic and ginger and cook for a few minutes. Add soy sauce, water, brown sugar and gochujang. Cook until glaze is slightly thickened. Once glaze has thickened - about five to seven minutes, add a few drops of the black food colouring and mix. Continue to add drops of food colouring until you have reached your desired shade of black.
  5. Toss meatballs in glaze and arrange on a platter. Scatter with sesame seeds and dusting of paprika.

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