How long does it take to make Korean Meatballs?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.

How many servings does this Korean Meatballs recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Korean Meatballs recipe come from?

It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Korean Meatballs – 30-Minute Recipe

Name: Korean Meatballs – 30-Minute Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500 g beef mince; 3 spring onions; 3 clove garlic; 2.5 cm ginger; 1 egg; 1 tbsp brown sugar; 35 g dried breadcrumbs; 20 ml soy sauce; 1 tbsp gochujang; to season sea salt; to season black pepper; 1 tbsp peanut oil; sliced spring onions; toasted sesame seeds; steamed rice; 4 clove garlic; 60 ml gochujang; 80 ml soy sauce; 125 ml beef stock; 75 g brown sugar; 40 ml rice vinegar; 2 tsp cornflour; 20 ml water

Savory Korean meatballs flavored with gochujang, brown sugar, and ginger, served in a glossy, slightly sweet sauce over steamed rice and finished with sliced spring onions and toasted sesame seeds.

Recipe by Andy Cooks· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

10 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 4 servings.

Explore related saves

Dinner Korean Meatballs Non-vegetarian

Ingredients

1 1/10 lb beef mince
3 spring onions
2.5 cm ginger
1 egg
1 1/5 oz dried breadcrumbs
to season black pepper
1 tbsp peanut oil
sliced spring onions
toasted sesame seeds
steamed rice

Sauce

4 clove garlic
1/4 cup gochujang
0.34 cup soy sauce
0.53 cup beef stock
2 3/5 oz brown sugar
1 2/5 fl oz rice vinegar
2 tsp cornflour
0.68 fl oz water
to season sea salt

Instructions

1
In a large bowl, combine the beef mince, sliced spring onions, 3 cloves of finely grated garlic, grated ginger, the lightly beaten egg, 1 tbsp brown sugar, dried breadcrumbs, 20 ml soy sauce, and 1 tbsp gochujang. Season with sea salt and black pepper, then mix gently until just combined; avoid over‑mixing to keep the meatballs tender.
2
Using a tablespoon, shape the mixture into evenly sized meatballs, about 20 g each, and set them on a plate.
3
Heat 1 tbsp peanut oil in a large skillet over medium heat until shimmering.
4
Add the meatballs to the pan in a single layer, cooking for 8–10 minutes, turning occasionally, until they are browned all over and cooked through. Transfer the cooked meatballs to a clean plate and keep warm.
5
In the same pan, add the remaining 4 cloves of finely grated garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
6
Stir in 60 ml gochujang, 80 ml soy sauce, 125 ml beef stock, 75 g brown sugar, and 40 ml rice vinegar. Bring the mixture to a gentle simmer, stirring occasionally, and let it reduce slightly for 2–3 minutes.
7
Create a slurry by mixing 2 tsp cornflour with 20 ml water until smooth. Pour the slurry into the simmering sauce, stirring continuously, and cook for another 1–2 minutes until the sauce thickens and coats the back of a spoon.
8
Return the browned meatballs to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 1–2 minutes just to re‑heat the meatballs and allow the flavors to meld.
9
Serve the meatballs over a bed of steamed rice, garnished with sliced spring onions and toasted sesame seeds.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Shape meatballs evenly

Use a tablespoon to form each meatball about 20 g.

Avoid over‑mixing the meatball mix

Combine ingredients gently until just combined.

Add the second batch of garlic after browning

Sauté the remaining garlic in the same pan before making the sauce to build flavor without burning.

Thicken sauce with a slurry

Mix cornflour with water before adding to the simmering sauce.

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