01 -
In a large bowl, gently combine the ground beef and ground pork. Add the panko breadcrumbs, finely chopped yellow onion, green onions, minced garlic, beaten egg, soy sauce, sesame oil, brown sugar, grated ginger, black pepper, and red pepper flakes. Mix until just combined, avoiding overmixing.
02 -
Use a cookie scoop (about 3.8cm in diameter) or a tablespoon to portion the mixture. Roll between your palms to form smooth, round meatballs. Place on a baking sheet lined with parchment paper.
03 -
Preheat oven to 200°C. Bake meatballs for 20-25 minutes, until cooked through and lightly browned. The internal temperature should reach 71°C.
04 -
Heat a tablespoon of oil in a large skillet over medium heat. Cook meatballs in a single layer for 8-10 minutes, turning occasionally, until browned on all sides and internal temperature reaches 71°C. Remove and drain on paper towels.
05 -
In a medium saucepan, whisk together soy sauce, brown sugar, water, gochujang, rice vinegar, sesame oil, honey, minced garlic, and grated ginger. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
06 -
In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour into the simmering sauce, whisking constantly. Continue to simmer for 2-3 minutes until desired thickness is reached. Adjust seasonings if needed.
07 -
Add the cooked meatballs to the saucepan with the Korean BBQ sauce. Gently toss to coat evenly. Simmer for a few minutes to allow flavors to meld together.
08 -
Transfer to a serving dish and garnish with sesame seeds and chopped green onions. Serve hot.