Description
These Korean BBQ Meatballs are tender, juicy, and packed with umami flavors from soy sauce, gochujang, garlic, and ginger. Tossed in a sticky, caramelized glaze and paired with a creamy, spicy mayo dip, they make the perfect appetizer, party snack, or main dish over rice. Quick, easy, and bursting with bold Korean flavors!
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 green onions, finely chopped
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp garlic powder
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Prepare the Meatball Mixture:
In a large mixing bowl, combine ground beef (or beef-pork mix), breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions.
Mix gently with hands or a spatula until just combined (don’t overmix).
2️⃣ Shape the Meatballs:
Roll the mixture into 1 to 1.5-inch meatballs and place them on a plate or parchment-lined baking sheet.
3️⃣ Cook the Meatballs:
Pan-frying method: Heat a large skillet over medium heat with a little oil. Cook meatballs, turning occasionally, until browned and cooked through (10-12 minutes).
Baking method: Preheat oven to 400°F (200°C). Bake meatballs on a lined baking sheet for 18-20 minutes.
Air fryer method: Preheat to 375°F (190°C). Cook meatballs for 10-12 minutes, shaking halfway through.
4️⃣ Make the Korean BBQ Glaze:
In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce (1-2 minutes).
5️⃣ Coat the Meatballs:
Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
6️⃣ Make the Spicy Mayo Dip:
Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
7️⃣ Garnish & Serve:
Transfer the glazed meatballs to a plate, drizzle with extra sauce, and sprinkle with sesame seeds and green onions.
Serve hot with the spicy mayo dip on the side
Notes
- For leaner meatballs, use ground turkey or chicken (add a little extra sesame oil for moisture).
- Adjust spice level by adding more or less gochujang.
- Serve with steamed rice, garlic noodles, or lettuce wraps for a full meal!
- Make-ahead tip: Form and refrigerate the meatballs up to 24 hours before cooking
