Ingredients:

FOR THE MEATBALLS

1 tsp salt

? tsp pepper

1 large egg

1 lb ground beef

? cup panko breadcrumbs

2 green onions, thinly sliced

4 garlic cloves, minced

1 tbsp ginger, grated, or ground ginger

2 tbsp gochujang or store bought Korean BBQ sauce

Korean BBQ Sauce

? cup low sodium soy sauce

? cup brown sugar

3 tbsp rice vinegar

2 tbsp gochujang

1/2 tsp black pepper

4 garlic cloves, minced

1 thumb sized ginger, grated, or 1 tbsp ground ginger

1 tbsp cornstarch

1 tbsp water

Directions:

Meatballs

1. Add egg, salt and pepper into a bowl and mix to combine. Then add in meat, breadcrumbs, green onions, garlic, ginger and gochujang paste. Mix everything well.
2. Using a tablespoon scoop, scoop the mixture and form it into a ball with your hands. Place on a baking tray with a baking sheet.
3. Bake in a preheated oven at 450?F for 10 minutes or until fully cooked.

Korean BBQ Sauce

1. Add all ingredients in a pan, except for corn starch and 1 tbsp water, and bring to a boil on medium heat. Use a whisk to mix everything well.
2. Mix cornstarch with 1 tbsp water. Once the sauce is boiling, add in cornstarch mixture while mixing. Continue to cook for a few minutes until the sauce thicken.
3. Add in cooked meatballs into the sauce and coat them well. Ready to serve.
4. Sprinkle with some sesame seeds and green onions. I serve with jasmine rice. Enjoy!