Add all the sauce ingredients in a slow cooker and stir until combined.
Add the frozen meatballs and stir to fully coat.
Cover and cook on low for 4 hours (or high for 2 hours), stirring once or twice during cooking, until meatballs and warm and well coated with the sauce.
Turn the slow cooker to warm until ready to serve.
Just before serving, garnish with sesame seeds and sliced scallions.
Chef’s Tips
Gochujang is a Korean sweet and spicy red pepper paste worth seeking out in Asian markets and well stocked grocery stores. If you can’t find it, try sriracha or a garlic chile paste (known as sambal olek) which are a little spicier and not as sweet as gochujang so add a bit more brown sugar to compensate.
Depending on the size of your slow cooker, the recipe and be easily doubled or halved.
If don’t have a slow cooker, combine the ingredients in a heavy pot or casserole dish and cook, covered, in a low 275°F oven for at least 1 ½ hours, checking frequently toward the end.
