Slow-Cooker Gochujang Meatballs
Ingredients
- 1.5 lbs (680g) ground pork
- 1/2 cup panko breadcrumbs
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 large egg, lightly beaten
- 1/3 cup Korean gochujang (fermented chili paste)
- 1/4 cup honey
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds, for garnish
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Instructions
- 1
In a large mixing bowl, combine the ground pork, panko breadcrumbs, green onions, minced garlic, grated ginger, and beaten egg until uniformly mixed.
- 2
Shape the meat mixture into 16 to 20 equal-sized meatballs and arrange them on a parchment-lined baking sheet.
- 3
Broil the meatballs under a high oven broiler for 5 minutes until browned on top, which helps lock in juices and preserve their shape during slow cooking.
- 4
In a small bowl, whisk together the gochujang paste, honey, soy sauce, sesame oil, and rice vinegar until smooth.
- 5
Transfer the browned meatballs into the basin of a slow cooker and pour the prepared gochujang sauce evenly over them.
- 6
Gently stir to ensure every meatball is coated, cover with the lid, and cook on LOW for 3 hours or HIGH for 1.5 hours.
- 7
Garnish with toasted sesame seeds and extra sliced green onions before serving hot alongside steamed rice.
Notes
Searing or broiling the meatballs before placing them in the slow cooker creates a vital outer crust that prevents them from breaking down during the long simmer. If you prefer a spicier profile, stir a half teaspoon of gochugaru (Korean chili flakes) directly into the sauce mixture. Leftover meatballs keep exceptionally well in an airtight container for up to four days as the glaze deepens in flavor.
The Story Behind Gochujang Meatballs
Gochujang, a fundamental Korean fermented chili paste crafted from red chili powder, glutinous rice, fermented soybeans, and salt, traces its documented lineage back to late 18th-century Korea. Traditionally aged in outdoor earthenware jars called onggi, this vibrant condiment offers a complex profile balancing heat, sweetness, and deep umami. Combining this historic Korean staple with slow-cooked meatballs illustrates a harmonious modern fusion, bridging time-honored preservation techniques with global comfort food.
Discover Slow-Cooker Gochujang Meatballs
Judy Joo
Korean-American chef and restaurateur Judy Joo frequently showcases gochujang as an unmatched umami builder in modern fusion dishes. In her documented cookbooks, she emphasizes tempering the paste's fermented heat with natural sweeteners to yield glossy, rich glazes.