Description
Korean BBQ Meatballs with Spicy Mayo Dip are juicy beef meatballs glazed in a sweet and spicy Korean BBQ sauce and served with a creamy gochujang mayo dip.
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
Instructions
- In a large bowl, mix ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and green onions until just combined.
- Shape the mixture into 1 to 1.5-inch meatballs and place on a plate or lined baking sheet.
- Choose a cooking method:
- Pan-fry: Cook meatballs in a skillet over medium heat, turning occasionally, for 10-12 minutes until browned and cooked through.
- Bake: Preheat oven to 400°F (200°C) and bake meatballs for 18-20 minutes.
- Air fry: Preheat air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking halfway.
- For the glaze, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes.
- Transfer cooked meatballs to a bowl and toss with the warm glaze until coated.
- Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl for the spicy mayo dip.
- Arrange glazed meatballs on a serving plate. Drizzle with extra glaze and sprinkle with sesame seeds and green onions. Serve with spicy mayo dip.
Notes
- You can use ground chicken or pork if preferred.
- Adjust gochujang for more or less heat.
- Make meatballs ahead and reheat before serving.
- Serve as an appetizer, party snack, or with rice as a meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked or Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 3 meatballs with 1 tbsp sauce
- Calories: 210
- Sugar: 5g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
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