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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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Korean BBQ Meatballs with Spicy Mayo Dip offer a deliciously bold and beginner-friendly recipe perfect for a flavorful appetizer or main dish. Juicy meatballs infused with Korean chili paste and aromatic spices are glazed with a sweet and tangy Korean BBQ sauce and served alongside a creamy, spicy mayo dip for an irresistible combination.

Ingredients

Units Scale

For the Meatballs:

  • 1 lb (450g) ground beef or ground chicken
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped

For the Korean BBQ Glaze:

  • 1/4 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)

For the Spicy Mayo Dip:

  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder

For Garnish:

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: 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 finely chopped green onions. Gently mix until just combined, being careful not to overwork the mixture to keep the meatballs tender.
  2. Shape the Meatballs: Use your hands or a small scoop to form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. Place them on a plate or a baking sheet to prepare for cooking.
  3. Cook the Meatballs: Choose your preferred cooking method:
    Pan-Frying: Heat a tablespoon of oil in a skillet over medium heat. Add meatballs without overcrowding and cook, turning occasionally, for 10-12 minutes until browned and cooked through.
    Baking: Preheat the oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake for 18-20 minutes until fully cooked.
    Air Frying: Preheat the air fryer to 375°F (190°C). Place meatballs in a single layer in the basket and cook for 10-12 minutes, shaking halfway through.
  4. Make the 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 until simmering gently, then stir in the cornstarch slurry and continue stirring until the glaze thickens slightly.
  5. Coat the Meatballs: Transfer the cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and toss gently to coat each meatball evenly.
  6. Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning or add more gochujang for extra spice if desired.
  7. Garnish and Serve: Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions for texture and flavor. Serve immediately alongside the spicy mayo dip.

Notes

  • You can substitute ground chicken with ground turkey or pork if preferred.
  • Adjust the amount of gochujang in both meatballs and dip to control the heat level.
  • Make sure not to overmix the meatball mixture to keep them tender and juicy.
  • The meatballs can be cooked using pan-frying, baking, or air frying—choose based on your equipment and texture preference.
  • Leftover glazed meatballs make great sandwiches or rice bowl toppings.

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