Korean Barbecue-Style Meatballs

1. Stage

Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.

2. Stage

Cover and refrigerate for about 30 minutes.

3. Stage

Preheat the oven to 450 degrees C (220 degrees C).

4. Stage

Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.

5. Stage

Bake meatballs in the preheated oven until nicely browned, about 20 minutes.

6. Stage

Transfer meatballs to a plate while preparing the sauce in the same skillet.

7. Stage

Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.

8. Stage

Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.

9. Stage

Serve garnished with toasted sesame seeds and green onions. Chef John