Korean BBQ Meatballs Spicy Mayo (Printable Version)
Juicy Korean-style meatballs glazed in BBQ sauce with a creamy, spicy mayo dip. Perfect for sharing and parties.
# Ingredients:
→ Meatballs
01 -
450g ground beef (or a mix of beef and pork)
02 -
60g panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tablespoons soy sauce
07 -
1 tablespoon gochujang (Korean chili paste)
08 -
1 tablespoon brown sugar
09 -
1 tablespoon sesame oil
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
2 green onions, finely chopped
→ Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tablespoons honey or brown sugar
15 -
1 tablespoon gochujang
16 -
1 tablespoon rice vinegar
17 -
1 tablespoon sesame oil
18 -
1 teaspoon garlic, minced
19 -
1 teaspoon ginger, minced
20 -
1 teaspoon cornstarch mixed with 2 tablespoons water
→ Spicy Mayo Dip
21 -
½ cup mayonnaise
22 -
1 tablespoon gochujang
23 -
1 tablespoon lime juice
24 -
1 teaspoon honey
25 -
½ teaspoon garlic powder
→ Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Steps to Follow:
01 -
In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black 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 method: Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes). Baking method: Preheat the oven to 200°C and bake for 18-20 minutes. Air fryer method: Preheat to 190°C and cook for 10-12 minutes, shaking the basket halfway through.
04 -
In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
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 the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.
# Additional Notes:
01 -
These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
02 -
For added texture, top with chopped sesame seeds or crushed peanuts before serving.
03 -
Adjust the gochujang or sriracha amounts to suit your preferred spice level.