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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.

Prep: 20 minsCook: 20 minsTotal: 40 minServes: 4Medium
korean-inspiredbakedmeal-prep-friendlyspicyweeknight dinnersnut-freespicysweetsavoury

Ingredients

Meatballs

1.5 lbsground chicken
0.5 cuppanko breadcrumbs
1egg(beaten)
2 clovesgarlic(minced)
2spring onions(finely chopped)
1 tspginger(grated)
1 tspsalt

Gochujang Glaze

3 tbspgochujang
2 tbsphoney
2 tbsp
soy sauce
1 tbsprice vinegar
1 tbspsesame oil

Cucumber Salad

2cucumbers(thinly sliced)
2 tbsprice vinegar
1 tbspsesame oil
1 tspsugar
1 tbspsesame seeds
2 cupscooked rice(for serving)

Method

  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.