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Korean BBQ Meatballs: Korean BBQ Meatballs with Spicy Mayo Dip


  • Total Time: 40 minutes
  • Yield: 4 1x

Description

Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful fusion, blending tender meatballs made from beef or chicken with the bold tastes of gochujang, soy, and ginger. Glazed with a sticky, sweet, and spicy Korean BBQ sauce, they’re served with a creamy spicy mayo for dipping. Perfect for appetizers, parties, or dinner, these meatballs are easy to prepare, versatile, and a crowd-pleaser.


Ingredients

Scale
  • 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
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green onions, finely chopped
  • 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
  • ½ cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon garlic powder

Instructions

  1. In a large bowl, combine ground beef (or chicken), panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix until just combined.
  2. Shape the mixture into even meatballs, about 1 to 1.5 inches each.
  3. Cook the meatballs by your preferred method: pan-fry, bake at 400°F for 18-20 minutes, or air fry at 375°F for 10-12 minutes.
  4. Prepare the glaze by heating soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Add the cornstarch slurry and stir until thickened.
  5. Toss the cooked meatballs in the warm Korean BBQ glaze until evenly coated.
  6. For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  7. Serve meatballs garnished with sesame seeds and green onions, alongside the spicy mayo dip.

Notes

Substitute ground turkey or plant-based meat for beef/chicken. Use regular breadcrumbs if panko unavailable, or gluten-free options if needed. The spicy mayo can be made with Greek yogurt for a lighter dip. Make-ahead: Freeze unglazed, cooked meatballs for up to 3 months; thaw and reheat before glazing. Store leftovers in an airtight container for 3-4 days. If glaze is too thick, add water; if too thin, simmer longer. Ensure meat is cooked through for safety.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking, Pan-frying, Air frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 1/4 recipe (about 5 meatballs + dip)
  • Calories: 370
  • Sugar: 10g
  • Sodium: 1180mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 23g
  • Cholesterol: 115mg