Korean BBQ Meatballs Spicy Mayo (Print-Friendly Version)
Tender Korean-inspired meatballs glazed and paired with creamy spicy mayo for a balanced, crowd-pleasing dish.
# Ingredients:
→ Meatballs
01 -
450g ground beef or ground chicken
02 -
½ cup 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:
01 -
In a large mixing bowl, combine the ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions. Mix gently until just combined to avoid overmixing.
02 -
Form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Arrange them on a plate or baking sheet.
03 -
Choose one of the cooking methods: Pan-fry in a skillet over medium heat for 10-12 minutes, turning occasionally; Bake at 200°C for 18-20 minutes; or Air-fry at 190°C for 10-12 minutes, shaking the basket halfway through.
04 -
In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until simmering, then stir in the cornstarch slurry and cook until thickened slightly.
05 -
Transfer the cooked meatballs to a large bowl and pour the warm Korean BBQ glaze over them. Toss gently to coat evenly.
06 -
Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning to taste.
07 -
Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve with the spicy mayo dip on the side.
# Notes:
01 -
Use a meat thermometer to check doneness: 71°C for beef, 74°C for chicken.
02 -
Chilling the mixture for 10-15 minutes can help hold the meatballs together better.
03 -
Prepare ingredients in advance to streamline the cooking process.