Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs are a delightful fusion of savory, sweet, and spicy flavors, perfect as an appetizer or a main course. Tender, seasoned meatballs are coated in a vibrant, sticky gochujang-infused glaze, complemented by a creamy, zesty spicy mayo dip. They're incredibly satisfying and easy to prepare, bringing the bold tastes of Korea right to your kitchen.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Bursting with bold, complex Korean flavors in every bite.
- Versatile as an impressive appetizer or a satisfying main dish.
- Offers multiple cooking methods for convenience (pan-fry, bake, air fry).
- The homemade spicy mayo dip perfectly balances the sweet and savory glaze.
- A crowd-pleaser that's sure to impress guests and family alike.
Ingredients
- For the Meatballs:
- 450g (1 lb) ground beef (or a mix of beef and pork for juicier results)
- 40g (½ cup) panko breadcrumbs
- 1 large egg
- 2 cloves garlic, finely minced
- 2.5cm (1-inch) piece fresh ginger, grated
- 30ml (2 tbsp) soy sauce
- 15g (1 tbsp) gochujang (Korean chili paste)
- 12g (1 tbsp) light brown sugar, packed
- 15ml (1 tbsp) toasted sesame oil
- 2.5g (½ tsp) fine sea salt
- 1.25g (¼ tsp) freshly ground black pepper
- 2 large green onions, finely chopped
- For the Korean BBQ Glaze:
- 60ml (¼ cup) soy sauce
- 30ml (2 tbsp) honey or light brown sugar
- 15g (1 tbsp) gochujang
- 15ml (1 tbsp) rice vinegar
- 15ml (1 tbsp) toasted sesame oil
- 5g (1 tsp) garlic, finely minced
- 5g (1 tsp) fresh ginger, finely minced
- 5g (1 tsp) cornstarch
- 30ml (2 tbsp) cold water (for slurry)
- For the Spicy Mayo Dip:
- 120ml (½ cup) mayonnaise
- 15g (1 tbsp) gochujang
- 15ml (1 tbsp) fresh lime juice
- 5ml (1 tsp) honey
- 2.5g (½ tsp) garlic powder
- For Garnish:
- Sesame seeds
- Chopped green onions (from about 1-2 stalks)
- 30-45ml (2-3 tbsp) neutral cooking oil (for pan-frying, if chosen)
Instructions
- In a spacious mixing bowl, gently combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Use your hands to mix thoroughly but avoid overworking the meat, as this can lead to tough meatballs. Mix just until all ingredients are evenly distributed.
- Lightly moisten your hands to prevent sticking, then form the meatball mixture into uniform spheres, each about 2.5 to 3.8 cm (1 to 1.5 inches) in diameter. Consistency in size ensures even cooking. Place them on a plate or baking sheet.
- Choose your preferred cooking method for the meatballs. For pan-frying, heat 30-45ml (2-3 tbsp) of neutral cooking oil in a large, heavy-bottomed skillet over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook, turning frequently, until all sides are beautifully browned and the internal temperature reaches 71°C (160°F), typically about 10-12 minutes. For baking, preheat your oven to 200°C (400°F). Arrange the meatballs on a parchment-lined baking sheet and bake for 18-20 minutes, or until cooked through. For air frying, preheat your air fryer to 190°C (375°F). Place the meatballs in a single layer in the basket and cook for 10-12 minutes, shaking the basket halfway through to ensure even browning.
- While the meatballs cook, prepare the Korean BBQ Glaze. In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a separate small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Gradually whisk this slurry into the simmering glaze. Continue to cook and stir for 1-2 minutes until the glaze visibly thickens to a glossy, pourable consistency. Remove from heat.
- Once the meatballs are fully cooked, transfer them to the saucepan with the warm Korean BBQ Glaze. Gently toss the meatballs, ensuring each one is thoroughly coated in the rich, sticky sauce.
- Prepare the Spicy Mayo Dip. In a small bowl, whisk together the mayonnaise, gochujang, fresh lime juice, honey, and garlic powder until the mixture is completely smooth and creamy. Taste and adjust seasonings if desired; add a little more lime for zest or honey for sweetness.
- Carefully arrange the glazed meatballs on a serving platter. Garnish generously with a sprinkle of toasted sesame seeds and additional chopped green onions for a fresh, vibrant finish. Serve immediately with the zesty Spicy Mayo Dip on the side for dipping.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Grater (for ginger)
- Cutting board and knife
- Large skillet, baking sheet, or air fryer
- Small saucepan
- Whisk
- Serving platter
Essential Success Tips
- Avoid overmixing the meatball mixture, as this can make the meatballs dense and tough. Mix just enough to combine the ingredients.
- Ensure all meatballs are roughly the same size for even cooking. A small scoop or portioning tool can help.
- Don't overcrowd the pan when pan-frying; cook in batches if necessary to achieve a good sear.
- When making the glaze, ensure the cornstarch slurry is fully dissolved before adding it to prevent lumps.
- Taste the spicy mayo dip and adjust the lime juice or honey to your preference for the perfect balance of tang and sweetness.
Professional Cooking Secrets
- For an extra layer of umami, toast the panko breadcrumbs lightly in a dry pan before adding them to the meat mixture. This enhances their flavor and crispness.
- To infuse deeper flavor into the meatballs, allow the mixed meatball mixture to chill in the refrigerator for at least 30 minutes before shaping. This also helps them hold their shape better during cooking.
- For a restaurant-quality presentation, skewer the finished meatballs with small toothpicks or bamboo skewers before serving, especially if presenting them as an appetizer.
Notes
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The spicy mayo dip can be stored separately for up to 5 days.
- Variations: For a spicier kick, increase the amount of gochujang in both the meatballs and the glaze. For a vegetarian option, try making these with plant-based ground meat alternatives. Serve over rice or with steamed vegetables for a complete meal.
Frequently Asked Questions
Can I prepare the meatballs ahead of time?
Yes, you can mix and shape the meatballs up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. You can also prepare the glaze and dip a day ahead.
What can I serve with these Korean BBQ Meatballs?
These meatballs are incredibly versatile. They are fantastic on their own as an appetizer, served over steamed jasmine rice, with a side of quick kimchi, or alongside a crisp Asian-inspired salad.
Is gochujang very spicy? Can I adjust the heat?
Gochujang has a moderate, savory heat. The recipe uses an amount that's flavorful but not overwhelmingly spicy for most. If you prefer less heat, reduce the gochujang by half. If you love spice, you can increase it by an extra teaspoon or two in the meatballs, glaze, and dip.
Nutrition Facts (Per Serving)
Per serving (approximately 3 meatballs with dip): Calories: 480, Protein: 28g, Fat: 30g, Saturated Fat: 10g, Cholesterol: 90mg, Sodium: 1100mg, Carbohydrates: 28g, Fiber: 1g, Sugars: 15g.
Allergy Information
Contains soy, egg, and sesame. For a gluten-free version, use gluten-free panko breadcrumbs and tamari (gluten-free soy sauce). Ensure all other ingredients, like gochujang, are certified gluten-free if strict dietary requirements apply.
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