These easy Korean meatballs, also known as Wanja, are a great weeknight dinner option. Made with beef mince, spring onions and Gochujang, then pan-fried and coated in a sticky gochujang sauce, they’re quick to cook and packed with flavour. Serve them with steamed rice, noodles, or even in a sandwich for a simple Korean-inspired meal at home.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
20 minutes
These easy Korean meatballs, also known as Wanja, are a great weeknight dinner option. Made with beef mince, spring onions and Gochujang, then pan-fried and coated in a sticky gochujang sauce, they’re quick to cook and packed with flavour. Serve them with steamed rice, noodles, or even in a sandwich for a simple Korean-inspired meal at home.
Ingredients
- 500g (1.1 lbs) beef mince
- 3 spring onions, finely sliced
- 3 cloves garlic, finely grated
- 2.5cm (1in) piece fresh ginger, finely grated
- 1 egg, lightly beaten
- 1 tbsp brown sugar
- 35g (⅓ cup) dried breadcrumbs
- 20ml (1 tbsp) soy sauce
- 1 tbsp Gochujang
-
sea salt and black pepper, to season
- 1 tbsp peanut oil
-
sliced spring onions, toasted sesame seeds, steamed rice, to serve
- 4 cloves garlic, finely grated
- 60ml (¼ cup) Gochujang
- 80ml (⅓ cup) Soy sauce
- 125ml (½ cup) beef stock
- 75g (⅓ cup) brown sugar
- 40ml (2 tbsp) rice vinegar
- 2 tsp cornflour (cornstarch)
- 20ml (1 tbsp) water
-
sea salt, to season
Sauce
Directions
Prep and cook meatballs
Combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined.
Form the mixture into tablespoon sized meatballs.
Heat your oil in a large frying pan over medium heat.
Cook meatballs for 8-10 minutes, turning occasionally to brown all over. Transfer to a large plate.
Cook the sauce
Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally.
Make a slurry with the cornflour and water, then stir this into the sauce and cook until the sauce thickens.
Finish and serve
Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through.
- Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds.
Recipe notes
Origin: This version of Korean meatballs (Wanja) is inspired by traditional recipes but made simpler for everyday cooking. It’s a nod to the original, just without the royal kitchen.
Ingredients: Gochujang is now easy to find in most big supermarkets or your local Asian grocer.
Storage: Leftovers can be stored in the fridge, sauce and all, for up to 3 days in an airtight container. They reheat well in a pan or microwave.
Serving Tips: Great on rice, tossed through egg noodles or stuffed in a sandwich with kimchi and mayo for something different.
FAQs
Can I make this ahead of time?
Yes, you can prep the meatballs ahead and keep them in the fridge until ready to cook. They also freeze well, raw or cooked.
Is it spicy?
There’s a bit of heat from the Gochujang, but it’s balanced by the sweetness in the sauce. You can dial it up or down depending on your taste.
Can I freeze it?
Definitely. Freeze the meatballs raw or cooked (with or without the sauce). Just defrost before reheating.
Can I make it gluten-free?
Yes, use gluten-free breadcrumbs, almond meal or quinoa flakes instead of regular breadcrumbs, and check your soy sauce is gluten-free too.
