Cocktail meatballs served on bamboo picks
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5 from 4 votes

Glazed Korean Meatballs

Prep Time30 mins
Cook Time15 mins
Servings: 3
Author: Hyosun


For the meatballs:

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 4 to 5 fresh shiitake or any mushroom caps, finely chopped
  • 1/4 medium onion finely chopped
  • 2 scallions finely chopped
  • 1 egg yolk
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon finely grated ginger
  • salt about 1/4 teaspoon and pepper to taste
  • 1/2 cup cornstarch or flour for dredging

For the sauce

  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine or mirin
  • 3 tablespoons water
  • 2 tablespoons corn syrup oligodang
  • 2 plump garlic cloves thinly sliced
  • 1 inch piece ginger thinly sliced

Optional garnish:

  • chopped peanuts or pine nuts
  • chopped scallion


  • Finely chop the mushrooms, onion, and scallions. Combine all the meatball ingredients well by hand until evenly blended.
  • Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
  • Heat a tablespoon of oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, about 5 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.
  • Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.
  • Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.