Korean BBQ Meatballs Spicy Mayo (Print Version)
Tender meatballs with Korean BBQ glaze and spicy mayo dip.
# Ingredients:
→ Meatballs
01 -
1 lb (450 g) ground beef or a mix of beef and pork
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tbsp soy sauce
07 -
1 tbsp gochujang (Korean chili paste)
08 -
1 tbsp brown sugar
09 -
1 tbsp sesame oil
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
2 green onions, finely chopped
→ Korean BBQ Glaze
13 -
1/4 cup soy sauce
14 -
2 tbsp honey or brown sugar
15 -
1 tbsp gochujang
16 -
1 tbsp rice vinegar
17 -
1 tbsp sesame oil
18 -
1 tsp garlic, minced
19 -
1 tsp ginger, minced
20 -
1 tsp cornstarch mixed with 2 tbsp water (slurry)
→ Spicy Mayo Dip
21 -
1/2 cup mayonnaise
22 -
1 tbsp gochujang
23 -
1 tbsp lime juice
24 -
1 tsp honey
25 -
1/2 tsp garlic powder
→ Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Steps:
01 -
In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions. Mix gently until just combined.
02 -
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
03 -
Pan-frying: Heat oil in a large skillet over medium heat. Cook meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes. Baking: Preheat oven to 400°F (200°C). Bake meatballs for 18–20 minutes. Air fryer: Preheat to 375°F (190°C) and cook for 10–12 minutes, shaking halfway through.
04 -
In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
05 -
Toss the cooked meatballs in the warm glaze until fully coated.
06 -
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
07 -
Transfer glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.
# Notes:
01 -
For a lighter version, substitute ground beef with ground turkey or chicken.
02 -
Adjust the gochujang to control the spice level in both the meatballs and the dip.
03 -
Perfect to serve over steamed rice or lettuce wraps for a complete meal.