Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: PT-492167H23M50S
Total time: PT-492167H23M50S
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

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Introduction

Korean BBQ Meatballs with Spicy Mayo Dip offer a flavorful twist on a classic favorite. These tender meatballs are glazed with a sweet and spicy Korean BBQ sauce and paired with a creamy, tangy dip that adds an extra kick. Perfect as a party appetizer or a satisfying snack.

A close-up view of a black bowl filled with dark brown grilled meatballs coated with a thick beige creamy sauce that has small red specks, and sprinkled with fresh, chopped green onions. One meatball is lifted above the bowl with black chopsticks, showing the sauce slowly dripping down its sides. The bowl sits on a white marbled surface, and the background is softly blurred, emphasizing the shiny, moist texture of the meatballs and creamy topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped
¼ cup soy sauce (for glaze)
2 tbsp honey or brown sugar (for glaze)
1 tbsp gochujang (for glaze)
1 tbsp rice vinegar
1 tbsp sesame oil (for glaze)
1 tsp garlic, minced (for glaze)
1 tsp ginger, minced (for glaze)
1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
½ cup mayonnaise
1 tbsp gochujang (for dip)
1 tbsp lime juice
1 tsp honey (for dip)
½ tsp garlic powder
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: 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.
Step 2: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Step 3: Choose your cooking method: For baking, preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Step 4: While the meatballs cook, prepare the Korean BBQ glaze. 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. Remove from heat when glossy and thickened.
Step 5: Toss the cooked meatballs in the warm glaze until fully coated.
Step 6: To make the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.
Step 7: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

Tips & Variations

For extra depth, use a mix of ground beef and pork for the meatballs.
Adjust the level of spiciness by adding more or less gochujang according to your taste.
You can grill the meatballs instead of baking or air frying for a smoky flavor.
Serve with steamed rice or wrapped in lettuce leaves for a fuller meal.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet until warmed through. The spicy mayo dip keeps well refrigerated for up to 2 days; stir well before serving again.

How to Serve

A close-up view of several browned meatballs with a slightly crispy texture, coated in a thick, creamy beige sauce with visible specks and drizzles of orange oil, all resting on a white plate; some meatballs are garnished with small green chopped scallions scattered on top and around them, while one meatball is being held above the plate by black chopsticks, showing the sauce dripping down. The background features a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance. Store them separately and combine just before serving to retain the best texture and flavor.

What can I use if I don’t have gochujang?

Gochujang is key to the dish’s authentic flavor, but if unavailable, you can substitute with a mix of chili paste and miso or a spicy chili garlic sauce, though the taste will differ slightly.