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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip offer the perfect blend of bold Korean flavors and comforting bite-sized form, making them an ideal dish for entertaining or casual meals. Juicy, savory, and spiced just right, they’re a modern fusion favorite that’s easy to prepare and impossible to resist.
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Total Time 40 minutes
Servings 4

Ingredients
  

For the Meatballs:

  • 1 lb 450g ground beef, or a combination of ground beef and pork
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic finely minced
  • 1- inch piece of fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang Korean chili paste
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 green onions finely sliced

For the Korean BBQ Glaze:

  • 1/4 cup soy sauce
  • 2 tablespoons honey or packed brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cornstarch mixed with 2 tablespoons of water for thickening

For the Spicy Mayo Dip:

  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder

For Garnish:

  • Toasted sesame seeds
  • Finely chopped green onions

Instructions
 

  • Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Stir gently until all ingredients are just mixed together.
  • Shape the Meatballs: Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, ensuring they are evenly sized.

Cook the Meatballs:

  • Pan-frying method: Heat oil in a large skillet over medium heat. Cook the meatballs, turning occasionally, for 10-12 minutes, or until they are browned and cooked through.
  • Baking method: Preheat the oven to 400°F (200°C). Bake the meatballs for 18-20 minutes.
  • Air fryer method: Preheat the air fryer to 375°F (190°C). Cook the meatballs for 10-12 minutes, shaking the basket halfway through.
  • Make the Korean BBQ Glaze: In a saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce.
  • Coat the Meatballs: Once the meatballs are cooked, toss them in the warm Korean BBQ glaze until fully coated.
  • Make the Spicy Mayo Dip: In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  • Garnish and Serve: Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

Notes

These meatballs can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
For extra crunch, sprinkle with chopped sesame seeds or crushed peanuts just before serving.
Feel free to adjust the amount of gochujang or sriracha to match your desired spice level.