Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs are a flavor-packed dish featuring juicy meatballs infused with a blend of soy sauce, gochujang, and sesame oil, served with a spicy mayo dip. Perfect for any occasion!
Ingredients
Meatball Ingredients
- 1 lb ground beef or ground chicken Use ground chicken for a lighter option.
- ½ cup panko breadcrumbs
- 1 large egg Bind the mixture.
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tablespoons soy sauce For the meatball mixture.
- 1 tablespoon gochujang Korean chili paste, adjust to taste.
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions finely chopped
Dipping Sauce Ingredients
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar For sweetness.
- 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.
- ½ cup mayonnaise For creamy texture.
- 1 tablespoon lime juice For acidity.
- 1 teaspoon honey
- ½ teaspoon garlic powder
Garnishes
- Sesame seeds For garnish.
- Chopped green onions For garnish.
Instructions
Preparation
- In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
- Carefully mix the ingredients until just combined, being careful not to overmix, as it can lead to dense meatballs.
- Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
- Place the meatballs on a plate or baking sheet while you heat your preferred cooking surface.
Cooking
- You can bake, grill, or pan-fry the meatballs depending on your preference.
Serving
- Arrange the meatballs on a platter and serve alongside small bowls of spicy mayo dip.
- Consider pairing them with a refreshing cucumber salad or sticky rice to balance the spicy flavors.
Notes
Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months. Reheat in the oven or microwave, ensuring they reach 165°F (74°C) before consuming.