Easy Korean Meatballs (Instant Pot)
These glazed Korean Meatballs are easy to prepare and take minutes to cook!
In recent years Korean food become some of our favorite dinner-time meals. From spicy Tteokbokki, Jajangmyeon to Japchae, Korean culture has so much to offer to the culinary world.
If you enjoy sweet and savory meals, then Korean food is the food for you and these easy Korean-inspired meatballs fit the bill.
Another aspect of Korean cooking that I love, once you have a few staples in your home, you can create a large variety of dishes without having to constantly run to the store for missing ingredients.
Sweet Spicy Meatball Ingredients
- Ikea Swedish meatballs (or alternative of choice)
- Korean chili paste (Gochujang) – the medium spice version
- Soy sauce
- Hoisin sauce
- Brown sugar
- Fresh ginger
- Garlic cloves
- Spring onion
- Sesame seeds (garnish)
- Potato starch or Cornstarch
Note: Can’t find Gochujang? You can swap for Sriracha, it won’t be the exact same taste but it’s a fair substitute when in a pinch.
How To Make Instant Pot Korean Meatballs
- Add your frozen meatballs inside the Instant Pot insert
- In a cereal size bowl, dissolve one tablespoon of Gochujang in 1 cup of hot water
- Add your brown sugar to the mixture and mix to dissolve.
- Add in your soy sauce and hoisin sauce to the bowl
- Add both you pressed garlic and grated ginger to the mixture
- Cut up 2 spring onion stalks into small pieces
- Add everything onto your meatballs and mix briefly.
- Place your lid onto the Instant Pot, lock, and set to seal
- Set your pot on Manual or High-Pressure mode for 5 minutes
- Quick-release when the 5 minutes are done
- Make a quick slurry of 1.5 teaspoon of potato (or cornstarch) with 1-2 tablespoons of water and add to your Instant Pot on Sauté mode.
- Cook for a few minutes, stirring often until the desired thickness of the sauce. You can add a bit more slurry if you are really looking for a thicker glaze.
How To Serve Gochujang Meatballs
- Serve with a side of Basmati rice topped with a sprinkle of roasted sesame seeds and chopped spring onion. For some greens, add a side of your preferred vegetables like steamed broccoli.
- Serve as an appetizer for your holiday potluck, easy to grab with some toothpicks
- These meatballs was even delicious served over mash potatoes, the sauce being the perfect gravy
Interested in other Korean recipes? Give these Spicy Rice Cakes (Tteokbokki) a try, they are a popular Korean street food!
Let’s talk Salt
In this recipe, I am using Low Sodium Soy Sauce and regular Hoisin sauce, and IKEA Swedish frozen meatballs.
In recipes using store-bought sauces and cooked meat products, the difference in sodium content can really make or break a recipe.
Try to stick within these ranges for a similar flavor profile or adjust as needed.
My low sodium soy sauce contains 540 mg/tablespoon, it’s a local store brand.
Similar options—-> The Great Value brand comes in at 570 mg/tablespoon and the Kikkoman brand at 576 mg/tablespoon.
And my Hoisin sauce 545 mg/tablespoon (by LEE KUM KEE) although the US bottles contain less at 420 mg/tablespoon
IKEA meatballs contain 2700 mg/30 meatballs —> per (18 oz/500 g)
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Interested in learning the basics of Korean cooking? Check out Maangchi’s YouTube channel, she is a wonderful resource for Korean cuisine,
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com