Quick Korean BBQ Meatballs: A Zesty Recipe With Spicy Mayo Dip

Mouthwatering Korean BBQ meatballs dance with bold flavors that promise an exciting culinary adventure.

Juicy ground beef mingles with aromatic seasonings from seoul’s vibrant street food scene.

Each bite tells a story of rich marinades and sizzling grills.

Layers of umami burst through carefully blended spices and herbs.

Zesty homemade spicy mayo adds a tangy kick that complements the savory meat perfectly.

Crisp edges and tender centers create a textural symphony you won’t forget.

Bring this restaurant-quality dish to your kitchen and watch everyone’s eyes light up with excitement.

Why Korean BBQ Meatballs with Spicy Mayo Shine

• Switch between pan-frying, baking, or air frying to match your kitchen setup and preference, making this recipe super adaptable for different cooking styles.
• Packed with gochujang, soy sauce, and sesame oil, these meatballs deliver an explosion of tangy, sweet, and spicy tastes that will wow your taste buds.
• Perfect for gatherings, game nights, or potlucks, these Korean BBQ meatballs are easy to make in batches and will impress everyone with their exciting international twist.
• Easily modify the recipe by using ground turkey or chicken, adjusting spice levels, or making vegetarian versions with plant-based meat alternatives.

Ingredients for Korean BBQ Meatballs and Sauce

• Ground Beef: Protein-rich base for the meatballs.
• Egg: Binding agent for the mixture.
• Panko Breadcrumbs: Adds light and crispy texture.

• Garlic, Ginger: Fresh flavor enhancers.
• Green Onions: Adds fresh, sharp onion notes.
• Soy Sauce: Provides umami depth.
• Gochujang: Brings spicy Korean chili paste flavor.
• Brown Sugar: Adds sweetness and caramelization.
• Sesame Oil: Provides nutty Korean-style essence.
• Salt, Black Pepper: Basic seasoning elements.

• Honey, Rice Vinegar: Sweet and tangy glaze components.
• Cornstarch: Thickens the sauce.

• Mayonnaise, Gochujang, Lime Juice, Honey, Garlic Powder: Creates creamy and spicy dipping sauce.

• Sesame Seeds, Green Onions: Final fresh and decorative touch.

How to Cook Korean BBQ Meatballs with Spicy Mayo

Step 1: Create Flavor-Packed Meatball Base

Grab a large mixing bowl and dive into creating your meatball magic.

• Ground beef
• Panko breadcrumbs
• Egg
• Minced garlic
• Grated ginger
• Soy sauce
• Gochujang
• Brown sugar
• Sesame oil
• Salt
• Black pepper
• Chopped green onions

Gently mix the ingredients until they just come together, being careful not to overwork the mixture.

Step 2: Shape Perfect Meatball Rounds

Roll the mixture into uniform balls, aiming for a size between 1 to 1.5 inches in diameter.

Keep your hands slightly damp to prevent sticking and ensure smooth, even shapes.

Step 3: Cook Meatballs to Golden Perfection

Choose your preferred cooking method:

Pan-Frying: Heat oil in a large skillet and cook meatballs, turning occasionally, until they’re beautifully browned and cooked through (about 10-12 minutes).

Oven Baking: Preheat to 400°F and bake for 18-20 minutes until fully cooked.

Air Fryer: Preheat to 375°F and cook for 10-12 minutes, giving the basket a shake halfway through.

Step 4: Whip Up Tangy Korean BBQ Glaze

• Soy sauce
• Honey
• Gochujang
• Rice vinegar
• Sesame oil
• Minced garlic
• Minced ginger

Simmer over medium heat, then thicken with a cornstarch slurry until the glaze reaches a smooth, glossy consistency.

Step 5: Glaze the Meatballs

Gently toss the cooked meatballs in the warm glaze, ensuring each ball is completely and evenly coated.

Step 6: Create Creamy Spicy Mayo Dip

• Mayonnaise
• Gochujang
• Lime juice
• Honey
• Garlic powder

Blend until smooth and creamy.

Step 7: Serve with Flair

Transfer glazed meatballs to a serving plate.

Sprinkle with sesame seeds and chopped green onions.

Serve alongside the spicy mayo dip for an irresistible Korean-inspired feast.

Tips for Flavorful Korean BBQ Meatballs

• Handle the ground beef gently when mixing to prevent tough meatballs, ensuring a tender and juicy result.
• Use a cookie scoop or wet hands to create uniform meatballs that cook evenly and look professionally prepared.
• Pan-frying delivers crispy edges, baking works for hands-off cooking, and air frying provides quick, healthier preparation with minimal oil.
• Adjust gochujang quantity to control spice level, allowing the recipe to suit different heat tolerances without compromising authentic Korean taste.
• Lightly oil your hands or utensils when shaping meatballs to prevent the mixture from sticking and ensure smooth, clean formations.

Storing and Reheating Korean BBQ Meatballs

• Store cooled meatballs in an airtight container for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Place meatballs in a freezer-safe container or zip-lock bag. Freeze for up to 2-3 months. Label with the date for easy tracking.
• Warm meatballs on a microwave-safe plate, covered with a damp paper towel. Heat in 30-second intervals, stirring between each to ensure even warming.
• Preheat oven to 350°F. Arrange meatballs on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes, adding a splash of broth to maintain moisture.

What to Pair with Korean BBQ Meatballs

• Pair Zesty Korean Soju: Crisp, clean Korean soju perfectly complements the bold, spicy flavors of the Korean BBQ meatballs. Its light alcohol content and neutral taste balance the rich, gochujang-infused glaze without overwhelming the dish.
• Refresh with Cucumber Kimchi Salad: Create a cool, tangy side dish that cuts through the meatballs' richness. Sliced cucumbers mixed with traditional kimchi seasonings provide a refreshing contrast to the spicy, sweet meat.
• Complement with Steamed Jasmine Rice: Fluffy, aromatic jasmine rice helps absorb the intense Korean BBQ glaze and provides a neutral base that allows the meatballs' complex flavors to shine. The soft texture balances the meatballs' crispy exterior.
• Match with Crisp Pale Lager: A light, crisp Korean or local pale lager beer works wonderfully to cleanse the palate. Its effervescence and mild hop profile help cool down the spicy elements while enhancing the meatballs' savory notes.

Variations on Korean BBQ Meatballs and Dip

• Vegetarian Korean Meatballs
• Gluten-Free Korean Meatballs: Swap panko breadcrumbs with gluten-free breadcrumbs or almond flour, ensuring all sauce ingredients are certified gluten-free.
• Low-Carb Korean Meatballs: Use ground chicken or turkey instead of beef, replace breadcrumbs with crushed pork rinds, and substitute honey with sugar-free sweetener.
• Dairy-Free Korean Meatballs: Eliminate egg and use flax egg replacement, ensure mayonnaise is vegan-friendly, and use coconut aminos instead of traditional soy sauce.

FAQs

• Are these meatballs spicy?

The spice level depends on the amount of gochujang used. You can adjust the heat by reducing or increasing the gochujang in both the meatball mixture and glaze. For a milder version, use less gochujang or substitute with a mild chili paste.

• Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground beef with ground turkey or chicken. Just ensure the meat is lean to prevent dry meatballs. The cooking time might slightly vary, so check internal temperature reaches 165°F for poultry.

• What if I don't have panko breadcrumbs?

Regular breadcrumbs work fine as a replacement. They help bind the meatballs and keep them moist. If you’re gluten-free, you can use almond flour or crushed gluten-free crackers as an alternative binding agent.

• Is this recipe kid-friendly?

The recipe can be adapted for kids by reducing the spicy elements. Use less gochujang or replace it with a mild ketchup-based sauce. The sweet and tangy Korean BBQ glaze is usually appealing to children.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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4.8 from 22 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Sizzling Korean BBQ Meatballs dance with bold flavors, bringing Seoul’s street food magic to your kitchen. Spicy mayo dip adds an irresistible kick that will make you crave these juicy, umami-packed bites again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (450 grams) ground beef (or a mix of beef and pork)
• 1 egg

Seasonings and Flavor Enhancers:

• 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 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green onions, finely chopped

Binding and Texture:

• 1/2 cup panko breadcrumbs

Korean BBQ Sauce:

• 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)

Spicy Mayo Dip:

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

Garnish:

• Sesame seeds
• Chopped green onions

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Instructions

1. In a spacious mixing vessel, gently amalgamate ground beef with panko, egg, aromatics, and seasonings, ensuring minimal handling to maintain tenderness.
2. Craft uniform spherical meatballs approximately 1.5 inches in diameter, using gentle pressure to maintain cohesion.
3. Select cooking method: pan-fry at medium-high heat (375°F) for 10-12 minutes, rotating periodically until golden exterior develops and internal temperature reaches 160°F; alternatively, oven-roast at 400°F for 18-20 minutes or air-fry at 375°F for 10-12 minutes.
4. Construct robust Korean BBQ glaze by simmering soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger over medium heat; thicken with cornstarch slurry until glossy and slightly viscous.
5. Thoroughly coat freshly cooked meatballs in warm glaze, ensuring complete and even coverage.
6. Whisk spicy mayo dip ingredients until silky smooth, blending mayonnaise, gochujang, lime juice, honey, and garlic powder.
7. Plate glazed meatballs, embellish with toasted sesame seeds and verdant green onion slivers, accompanied by zesty dipping sauce.

Notes

• Customize meat blend by mixing ground beef with ground pork for richer flavor and juicier texture.
• Use wet hands when shaping meatballs to prevent mixture from sticking and create smoother, more uniform shapes.
• Avoid overmixing meat mixture to keep meatballs tender and prevent tough, dense results.
• Add extra gochujang for increased heat or reduce for milder palates, tailoring spice level to personal preference.
• Substitute gluten-free breadcrumbs and tamari sauce for a celiac-friendly version without compromising taste.
• Pat meat mixture dry before cooking to achieve better browning and crispy exterior on meatballs.
• Rest meatballs after cooking for 2-3 minutes to allow juices to redistribute and maintain moistness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 10g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 80mg