Korean Beef Meatballs in Soy-Sesame Sauce Recipe
Small, juicy beef meatballs in a sticky, slightly sweet soy-sesame glaze are something between a homestyle dinner and a street-food snack from a Seoul stall. In Korea, similar meatballs often appear on holiday tables and in kids’ lunch boxes. At home they’re perfect as a warm party appetizer or a quick dish to serve over a bowl of rice.
These meatballs combine everyday ingredients with classic Korean flavors: soy sauce, sesame and a touch of sweetness. The sticky glaze makes them feel like street food, while the familiar meatball form keeps them comforting and family-friendly. They work just as well as a quick dinner as they do as a crowd-pleasing party snack.
Chef's tips
For the best texture, don’t rush the kneading step: working the meat until it turns sticky helps the meatballs hold together without adding too much breadcrumb. If the mixture feels too loose, chill it for 20–30 minutes before shaping. Fry over medium heat so the meatballs cook through without burning the glaze left in the pan.
How to serve
Serve over steamed white rice or jasmine rice with a simple cucumber or cabbage slaw and some kimchi on the side. As a party snack, arrange the meatballs on a platter, drizzle with any extra sauce from the pan and garnish with extra sesame seeds and chives. They also work well in a lunch box with rice and blanched vegetables.
Ingredients
- ground beef - 500 g
- onion finely chopped - 0.5 pieces
- garlic finely chopped or grated - 3 cloves
- breadcrumbs - 3 tablespoons
- egg - 1 piece
- soy sauce divided between the meat and the sauce - 6 tablespoons
- brown sugar - 2 tablespoons
- sesame oil - 2 tablespoons
- water - 80 ml
- potato starch cornstarch can also be used - 1 tablespoon
- vegetable oil for frying the meatballs - 3 tablespoons
- white sesame seeds for sprinkling - 1 tablespoon
- chives chopped, for serving - 2 tablespoons
- black pepper - 0.25 teaspoons
Preparation
- Place the ground beef, chopped onion, half of the garlic, breadcrumbs, egg, 1 tablespoon of soy sauce, pepper and 1 teaspoon of sesame oil in a large bowl.
- Knead the meat by hand for 2–3 minutes, until the mixture becomes sticky and uniform.
- Shape the mixture into small meatballs about the size of a walnut and arrange them on a plate.
- Heat the vegetable oil in a large frying pan over medium heat. Place the meatballs in the pan, leaving some space between them.
- Fry the meatballs for 8–10 minutes, turning them with tongs every 2–3 minutes, until they are well browned on all sides and no longer pink in the center.
- In a small bowl, mix the remaining garlic, 5 tablespoons of soy sauce, the sugar, the remaining sesame oil, the water and the starch, stirring until the starch dissolves.
- Pour off any excess fat from the pan, leaving only a thin layer.
- Pour the sauce into the pan with the meatballs, reduce the heat to medium-low and gently stir so that each meatball is coated in the sauce.
- Cook for 3–5 minutes, until the sauce thickens and becomes slightly sticky and the meatballs are glossy.
- Remove from the heat, sprinkle with sesame seeds and chives. Serve immediately with rice or as a snack with toothpicks.
Storage
Przechowuj klopsiki w sosie w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub w mikrofalówce. Możesz je też zamrozić do 2 miesięcy, najlepiej w porcjach.
