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.
Ingredients
Scale
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
Instructions
- In a spacious mixing vessel, gently amalgamate ground beef with panko, egg, aromatics, and seasonings, ensuring minimal handling to maintain tenderness.
- Craft uniform spherical meatballs approximately 1.5 inches in diameter, using gentle pressure to maintain cohesion.
- 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.
- 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.
- Thoroughly coat freshly cooked meatballs in warm glaze, ensuring complete and even coverage.
- Whisk spicy mayo dip ingredients until silky smooth, blending mayonnaise, gochujang, lime juice, honey, and garlic powder.
- 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