© 2026 Remixipe

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Remixipe
Tūhura Rauemi
Takiuru
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Chef's Pass #1Mar 7, 2026

Initial recipe

Remixipe

Gochujang Glazed Chicken Meatballs with Sesame Cucumber Salad

Baked meatballs get coated in a sticky Korean sauce. The cool cucumber cuts through the heat.

Whakarite: 20minTunu: 20minTapeke: 40min
korean-inspiredbakedmeal-prep-friendlyspicyweeknight dinnersnut-freespicysweetsavoury

Ngā Kai

Meatballs

1.5 lbs
ground chicken
0.5 cup
panko breadcrumbs
1
eggbeaten
2 cloves
garlicminced
2
spring onionsfinely chopped
1 tsp
gingergrated
1 tsp
salt

Gochujang Glaze

3 tbsp
gochujang
2 tbsp
honey
2 tbsp
soy sauce
1 tbsp
rice vinegar
1 tbsp
sesame oil

Cucumber Salad

2
cucumbersthinly sliced
2 tbsp
rice vinegar
1 tbsp
sesame oil
1 tsp
sugar
1 tbsp
sesame seeds
2 cups
cooked ricefor serving

Tikanga

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix ground chicken, panko, egg, garlic, spring onions, ginger, and salt in a bowl until just combined. Don't overmix.
  3. Roll mixture into 20-24 meatballs, about 1.5 inches each. Place on prepared baking sheet.
  4. Bake for 18-20 minutes until cooked through and lightly browned.
  5. While meatballs bake, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil in a large bowl.
  6. For the salad, toss cucumbers with rice vinegar, sesame oil, sugar, and sesame seeds.
  7. When meatballs are done, add them to the bowl with gochujang glaze. Toss gently to coat.
  8. Serve meatballs over rice with cucumber salad on the side.