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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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4.3 from 11 reviews

These Korean BBQ Meatballs with Spicy Mayo Dip offer a delicious fusion of sweet, spicy, and savory flavors in an easy-to-make, beginner-friendly recipe. Ground beef or chicken meatballs are flavored with traditional Korean ingredients like gochujang and sesame oil, glazed with a sticky Korean BBQ sauce, and served alongside a creamy, spicy mayo dip—perfect for a party appetizer or a flavorful weeknight dinner.

Ingredients

Meatballs

  • 1 lb (450g) ground beef or ground chicken
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green onions, finely chopped

Korean BBQ Glaze

  • ¼ cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

Spicy Mayo Dip

  • ½ cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon garlic powder

Garnishes

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef or chicken, 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 to avoid dense meatballs.
  2. Form Meatballs: Shape the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter using your hands or a small scoop. Place formed meatballs on a plate or baking sheet.
  3. Choose Cooking Method and Cook Meatballs: You can pan-fry, bake, or air fry the meatballs based on preference. For pan-frying, heat 1 tablespoon oil in a skillet over medium heat, add meatballs without overcrowding, cook 10-12 minutes turning occasionally until browned and cooked through. For baking, preheat oven to 400°F (200°C), arrange meatballs on lined baking sheet, bake 18-20 minutes until fully cooked. For air frying, preheat air fryer to 375°F (190°C), place meatballs in a single layer in the basket, cook 10-12 minutes shaking basket halfway through.
  4. Make Korean BBQ Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat over medium heat to a gentle simmer.
  5. Thicken Glaze: Stir in the cornstarch slurry and continue stirring until the sauce thickens slightly, then remove from heat.
  6. Glaze Meatballs: Transfer cooked meatballs to a large bowl, pour the warm Korean BBQ glaze over them, and toss gently to coat evenly.
  7. Prepare Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning and spiciness to taste by adding more gochujang if desired.
  8. Serve and Garnish: Transfer glazed meatballs to a serving plate. Sprinkle with sesame seeds and chopped green onions for added flavor and texture. Serve immediately with the spicy mayo dip on the side.

Notes

  • Ground beef or chicken can be swapped depending on preference or dietary needs.
  • Make sure to avoid overmixing the meatball mixture to keep them tender.
  • Three cooking methods are provided: pan-frying for crispy exterior, baking for ease, or air frying for a healthier option.
  • Gochujang can be adjusted to suit your preferred spice level.
  • The spicy mayo dip can be refrigerated for up to 2 days if made in advance.
  • Garnishing with sesame seeds and green onions elevates the dish’s flavor and presentation.

Find it online: https://lauracooks.com/korean-bbq-meatballs-with-spicy-mayo-dip-recipe/