Korean BBQ Meatballs Spicy Mayo (Print Version)
Korean-style meatballs in tangy BBQ glaze with creamy spicy mayo for dipping; easy, flavorful, and crowd-friendly.
# Ingredients:
→ For the Meatballs
01 -
450 g ground beef or ground chicken
02 -
60 g panko breadcrumbs
03 -
1 large egg
04 -
2 cloves garlic, minced
05 -
2.5 cm piece fresh 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 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
12 -
2 green onions, finely chopped
→ For the Korean BBQ Glaze
13 -
60 ml 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
→ For the Spicy Mayo Dip
21 -
120 g mayonnaise
22 -
1 tablespoon gochujang
23 -
1 tablespoon lime juice
24 -
1 teaspoon honey
25 -
0.5 teaspoon garlic powder
→ For Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Steps to Follow:
01 -
In a large bowl, place 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 just until combined to maintain tender texture.
02 -
Portion the mixture into even balls, roughly 2.5 to 4 cm in diameter. Arrange them on a tray or baking sheet while preparing to cook.
03 -
Choose your preferred method: (A) For pan-frying, heat 1 tablespoon of oil in a large skillet on medium heat and sear meatballs in batches for 10–12 minutes, turning regularly. (B) To bake, preheat oven to 200°C and bake on a lined tray for 18–20 minutes. (C) For air frying, heat air fryer to 190°C and cook meatballs in a single layer for 10–12 minutes, shaking basket during cooking.
04 -
Combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Heat over medium until simmering. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
05 -
Transfer cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and gently toss until all are evenly coated.
06 -
In a bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Taste and adjust spice as desired by adding additional gochujang.
07 -
Arrange glazed meatballs on a serving platter. Sprinkle with sesame seeds and chopped green onions. Serve immediately with spicy mayo dip on the side.
# Additional Notes:
01 -
For extra flavour, prepare the glaze and dip in advance to let the flavours meld.
02 -
Avoid overmixing the meat mixture to keep the meatballs tender.
03 -
This dish can be made in advance and reheated gently before serving.