Korean Barbecue-Style Meatballs

Another tasty refugee from NY Times Cooking. I had to increase it to support the number of portions I needed and I tweaked it some to give it a bit more kick. Serve with shredded cabbage fried with some Sesame Oil and rice.




1 cup chopped scallions (~6)
4 Tbs. soy sauce
4 Tbs. minced garlic
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp sesame seed oil
1/2 cup finely chopped Kim Chi
1-2 Tbs Gouchujang
1 cup finely crushed Ritz crackers (~18 crackers) or Panko
2 lbs. ground beef (round or chuck)


  1. Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
  2. Shape the meat into golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
  3. Bake until golden and cooked through, about 15 minutes. Serve warm.