Korean BBQ Meatballs with Spicy Mayo Dip: 20-Minute Joy

Name: Korean BBQ Meatballs with Spicy Mayo Dip: 20-Minute Joy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef or beef-pork mix; 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; 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

by Jannet Lisa

29 de June de 2025

Korean BBQ Meatballs with Spicy Mayo Dip

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Oh, you are in for a treat—Korean BBQ Meatballs with Spicy Mayo Dip are my absolute go-to whenever I need a snack that’s a little bit wow and a whole lot of fun. There’s just something about these juicy meatballs, drenched in a sticky-sweet, slightly fiery Korean BBQ glaze, that makes them downright irresistible. And don’t even get me started on that creamy, tangy, just-the-right-amount-of-spicy mayo dip. I’ve made these for family game nights, casual get-togethers, and even as a “just because” weeknight dinner. Every single time, they disappear faster than I can say “save some for me!”

The flavor here is next-level: think tender beef (or chicken or pork, if that’s your thing), gingery warmth, garlicky goodness, and the bold, unmistakable pop of gochujang. That glaze clings to every nook and cranny, making the meatballs glossy and extra tempting. And the dip? It cools things down with a creamy kick, making each bite perfectly balanced.

I love how versatile this recipe is—serve them as an appetizer, stuff them in lettuce wraps, or pile them on rice for a meal. I’ve tested every method, tweaked the sauce ratios, and even tried a few shortcuts, so you can trust these Korean BBQ Meatballs with Spicy Mayo Dip will turn out just right. This recipe is pure crowd-pleasing magic, and I’m so excited to share all my best tips with you!

Why You’ll Love Korean BBQ Meatballs with Spicy Mayo Dip

Quick prep means you can have these meatballs ready in under an hour—even on a busy weeknight.
Bold, unforgettable flavors from gochujang, garlic, and ginger make every bite an adventure. That sweet and spicy glaze is absolutely addictive!
Super versatile—you can serve them as appetizers, tuck them into lettuce wraps, or load them over rice for a hearty meal.
Perfect for meal prep. Make a double batch and you’ve got lunches or snacks all week (they reheat beautifully!).
Crowd-pleasing for any occasion, whether it’s game day, a potluck, or just a fun family dinner—trust me, they vanish fast.
Customizable heat level. Add more or less gochujang to make them as mild or fiery as you like.
The creamy, spicy mayo dip pulls the whole thing together—cool, tangy, and just the right touch to balance the glaze.
Works with beef, pork, or chicken, so you can use what you already have in your fridge.

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Let’s get right into the good stuff—here’s exactly what you’ll need to make these Korean BBQ Meatballs with Spicy Mayo Dip. I promise, nothing fancy or hard to find, and you can swap a few things if needed. Here’s my tried-and-true list (plus a couple notes for easy substitutions):

1 lb (450g) ground beef (or use a beef-pork blend for even juicier meatballs; ground chicken or pork also works great!)
1/2 cup panko breadcrumbs (Japanese-style for the best light texture; regular or gluten-free breadcrumbs are fine in a pinch)
1 large egg
2 cloves garlic, minced
1-inch piece fresh ginger, grated (about 1 tablespoon)
2 tablespoons soy sauce (I use low sodium)
1 tablespoon gochujang (Korean chili paste—adjust to taste!)
1 tablespoon brown sugar (light or dark, or swap in honey if you like)
1 tablespoon sesame oil (toasted for that nutty aroma)
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 (for thickening the glaze)

For the Spicy Mayo Dip:

1/2 cup mayonnaise (Kewpie is my go-to, but regular works too)
1 tablespoon gochujang
1 tablespoon lime juice (fresh is best!)
1 teaspoon honey
1/2 teaspoon garlic powder

For garnish: Sesame seeds and extra chopped green onions (don’t skip these—they make the whole thing pop!).

That’s it! Easy to find, easy to prep, and you probably have most of this in your pantry already. If you want to swap ground chicken, gluten-free panko, or a different sweetener, go for it. These meatballs are super forgiving.

Ingredient Notes and Substitutions

Let’s talk about the “why” behind these ingredients, plus a few easy swaps if you need them. Gochujang is the rockstar here—it brings that signature sweet heat and a little funky depth you just can’t get from sriracha or chili flakes. If you don’t have it, try a mix of chili paste and a touch of miso (not quite the same, but it works in a pinch!).

Panko breadcrumbs are my secret for light, tender meatballs—they soak up juices without turning mushy. You can use regular or gluten-free panko, or even finely crushed rice crackers if you want to go gluten-free. Brown sugar and honey both add sweetness, but honey makes the glaze a little shinier (and slightly floral!).

This recipe loves flexibility: use ground chicken or pork if you’re skipping beef (just watch the cook time—chicken cooks a bit quicker). Kewpie mayo makes the dip extra creamy, but any mayo is fine. Don’t sweat the small stuff—these Korean BBQ Meatballs with Spicy Mayo Dip will still taste amazing!

Equipment Needed for Korean BBQ Meatballs with Spicy Mayo Dip

You don’t need a fancy kitchen to make these Korean BBQ Meatballs with Spicy Mayo Dip, but having the right tools makes everything easier (and way less messy). Here’s what I always grab:

Large mixing bowl – For combining your meatball mixture. I like one with high sides so nothing escapes.
Baking sheet or lined tray – Essential if you’re baking or prepping all your meatballs before cooking.
Nonstick skillet or frying pan – If you’re pan-frying for that golden crust. Go for a big one so you can cook more at once.
Air fryer (optional) – For the crispiest meatballs with less oil. Total game-changer if you have one! Try it with our smoked sausage in air fryer recipe for more air fryer inspiration.
Small saucepan – To simmer and thicken that glossy Korean BBQ glaze.
Measuring cups and spoons – For precise seasoning. Trust me, it makes a difference.
Whisk and spatula – To mix your spicy mayo and stir the glaze.
Sheet of parchment paper or silicone mat (optional) – Keeps sticking to a minimum when baking.

That’s it! Nothing wild—just a few basics and you’re ready for meatball magic.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Let’s get cooking! I promise, these Korean BBQ Meatballs with Spicy Mayo Dip are way easier than they look. Here’s exactly how I do it—step by step, with all my little tricks thrown in. Don’t be afraid to get your hands messy (it’s half the fun!).

Prep your ingredients first. Mince the garlic, grate the ginger, chop green onions, and measure out everything you need. Trust me, having it all ready makes the process smooth and stress-free.
Make the meatball mixture. In a large mixing bowl, combine 1 lb ground beef (or your chosen meat), 1/2 cup panko breadcrumbs, 1 egg, 2 cloves garlic (minced), 1-inch piece ginger (grated), 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tbsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 green onions (finely chopped). Mix gently—your hands are best! Don’t overwork it or your meatballs will get tough.
Shape the meatballs. Scoop out about 1 to 1.5 tablespoons of mixture (a cookie scoop is awesome here!) and roll into balls. Place them on a plate or lined baking sheet as you go. You should get 20–24 meatballs. Pro tip: Wet your hands a little to keep the mixture from sticking.
Choose your cooking method:
- Bake: Preheat oven to 400°F (200°C). Arrange meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, until browned and cooked through.
- Pan-fry: Heat a splash of oil in a large nonstick skillet over medium. Add meatballs (don’t crowd the pan) and cook, turning occasionally, for 10–12 minutes until deeply browned and cooked through. You may need to do this in batches.
- Air fry: Preheat air fryer to 375°F (190°C). Place meatballs in a single layer and cook for 10–12 minutes, shaking halfway. Super crispy with almost no oil!
How to check doneness: Meatballs should be firm to the touch, nicely browned, and reach an internal temp of 165°F (74°C). Cut one open if you’re not sure—no pink means you’re good!
Make the Korean BBQ glaze. In a small saucepan, combine 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), and 1 tsp ginger (minced). Bring to a simmer over medium heat, stirring so nothing sticks. Once bubbling, add 1 tsp cornstarch mixed with 2 tbsp water. Stir constantly for 1–2 minutes—the glaze will thicken and become glossy. Take off the heat.
Glaze the meatballs. Transfer your cooked meatballs to a large bowl. Pour the warm glaze over and toss to coat thoroughly. I like to use a spatula and give them a gentle tumble so every nook gets shiny.
Make the spicy mayo dip. (See below for a focused breakdown!)
Serve and garnish. Arrange glazed meatballs on a platter. Drizzle with extra glaze if you have it (never too much sauce!), then sprinkle with sesame seeds and extra green onions. Serve with your spicy mayo dip and let everyone dunk to their heart’s content.

If you’re making these ahead, keep the glaze and mayo dip separate until you’re ready to serve. The meatballs reheat beautifully and the flavors just get better!

Cooking Methods for Korean BBQ Meatballs with Spicy Mayo Dip

I’ve tried every method, and honestly, you can’t go wrong—but each has its perks:

Pan-frying gives you the crispiest outsides and the deepest flavor, thanks to all those caramelized bits. Downside? You’ll need to cook in batches and keep an eye on splatters (I always wear an apron!).
Baking is my favorite for big batches or when I want to set-it-and-forget-it. You get juicy meatballs and an easy clean-up. They aren’t quite as crispy, but the glaze totally makes up for it.
Air frying is the best of both worlds—crisp edges, less oil, and super quick. Great if you’re making a smaller batch or want a lighter option. Try it with our frozen garlic bread in air fryer for a fun side!

If you crave max crispiness, go for pan-frying or air frying. For convenience or parties, baking is a lifesaver. I switch it up depending on my mood (and how many dishes I want to do!).

Making the Spicy Mayo Dip

This part is almost too easy—just whisk together 1/2 cup mayo, 1 tbsp gochujang, 1 tbsp lime juice, 1 tsp honey, and 1/2 tsp garlic powder until smooth and creamy. Taste and adjust—add more gochujang for extra heat, a splash more lime for tang, or a drizzle more honey for sweetness. If you want a thinner, drizzle-able dip, whisk in a teaspoon of water at a time until it’s perfect. You can make this in advance and stash it in the fridge (covered!) for up to three days—the flavors meld and it gets even better.

Tips for Success with Korean BBQ Meatballs with Spicy Mayo Dip

Don’t over-mix the meatball mixture—just combine until everything looks even. Overworking makes them dense instead of juicy.
Wet your hands slightly when shaping meatballs. It keeps the mixture from sticking and helps you get smooth, even balls every time.
Keep size consistent for even cooking. I use a small cookie scoop or tablespoon so none end up raw or overdone.
Let the meatballs rest for a few minutes after shaping if you have time—this helps them hold their shape, especially if baking or air frying.
Glaze while warm! Toss the meatballs in the Korean BBQ sauce right after cooking so the glaze sticks and soaks in.
For make-ahead magic, cook the meatballs and store the glaze and mayo dip separately. Reheat meatballs, then glaze and serve fresh for best texture and shine.
Garnish generously. Don’t skip sesame seeds and green onions—they add crunch, color, and an extra pop of flavor.

Incredible homemade Korean BBQ Meatballs with Spicy Mayo Dip

Serving Suggestions

There’s no wrong way to eat these Korean BBQ Meatballs with Spicy Mayo Dip—seriously, I’ve tried them every which way! For a party, I love piling them on a platter with toothpicks, a generous sprinkle of sesame seeds and green onions, and that creamy dip right in the middle. They’re always the first thing to vanish at game day gatherings.

Want to turn them into a meal? Serve the glazed meatballs over fluffy steamed rice with quick pickled veggies. Or go fresh: tuck them into crisp lettuce wraps, add a little rice, and drizzle with extra spicy mayo. They also make killer sliders with a bit of kimchi on top.

Pair with a cold beer, sparkling water, or even a citrusy cocktail. For sides, think crunchy slaw, simple cucumber salad, or roasted broccoli. Trust me, you’ll want extra napkins—these are finger-licking good!

Storage and Reheating Korean BBQ Meatballs with Spicy Mayo Dip

Leftovers? Lucky you! These Korean BBQ Meatballs with Spicy Mayo Dip keep beautifully. Just pop any extras into an airtight container and stash them in the fridge—they’ll stay fresh for up to three days. If you want to freeze, arrange the cooked (unglazed) meatballs on a tray, freeze until firm, then transfer to a zip-top bag. They’ll keep in the freezer for up to two months.

To reheat, I like using the oven or air fryer (350°F/175°C for about 8–10 minutes) so the outsides stay a little crisp. Microwaving works too, but they’ll be softer. Warm the glaze separately if possible and toss right before serving. The spicy mayo dip keeps best in a covered container in the fridge—just give it a quick stir before serving again for that creamy consistency.

Nutritional Information for Korean BBQ Meatballs with Spicy Mayo Dip

Want to know what you’re eating? Here’s the scoop for these Korean BBQ Meatballs with Spicy Mayo Dip: each serving (about 3 meatballs plus a tablespoon of sauce) is roughly 210 calories, with 14g fat, 12g protein, and 11g carbs. You’ll get about 530mg sodium and 5g sugar per serving. Of course, these numbers are just estimates—your exact values may change depending on the meat or mayo you use, or how big you roll your meatballs. Always check your own ingredients if you need to be exact!

Korean BBQ Meatballs with Spicy Mayo Dip FAQ

What’s the best meat for Korean BBQ Meatballs?
You can’t go wrong with ground beef—it’s juicy and flavorful. But honestly, these are just as good with a beef-pork mix, all ground pork, or even ground chicken if you want something lighter. I’ve done them all! Just remember, chicken cooks a little faster, so keep an eye on the timing.

Can I swap any ingredients if I don’t have gochujang or panko?
If you’re out of gochujang, try a mix of sriracha and a little miso paste for that sweet-umami kick (not exactly the same, but close enough in a pinch!). For panko, regular or gluten-free breadcrumbs work, or even crushed rice crackers. The flavor will stay awesome—just watch the texture.

How far ahead can I make these Korean-style beef meatballs with chili mayo?
You can shape the meatballs a day ahead and keep them covered in the fridge. You can also bake or pan-fry them fully, then refrigerate (or freeze!) until you’re ready to glaze and serve. The spicy mayo dip lasts up to three days in the fridge, so make it whenever you have a spare minute.

What are some fun ways to serve sweet and spicy Korean meatballs?
They’re perfect as an appetizer with toothpicks and spicy mayo, but I love them in lettuce wraps with rice and pickled veggies, or as sliders with kimchi. For a full meal, serve over steamed rice and sprinkle with extra sesame seeds and green onions. They’re a total hit at game day parties or potlucks!

What should I do with leftovers?
Store leftover Korean BBQ glazed meatballs in an airtight container in the fridge for up to three days, or freeze (unglazed) for up to two months. Reheat gently in the oven or air fryer for best texture. Leftover spicy mayo is awesome as a sandwich spread or drizzled over roasted veggies. Don’t let a drop go to waste!

Share Your Experience with Korean BBQ Meatballs with Spicy Mayo Dip

I’d love to hear how your Korean BBQ Meatballs with Spicy Mayo Dip turned out! Did you try a different meat, crank up the spice, or serve them at a party? Drop a comment below with your tips, questions, or favorite twists. If you served these for a special occasion—or just treated yourself on a random Tuesday—tell me all about it. Your feedback makes my day and helps fellow home cooks, too!