Korean BBQ Meatballs with Spicy Mayo Dip
Juicy, caramelized Korean BBQ Meatballs with Spicy Mayo Dip that come together in under 40 minutes. These bite-sized beauties are coated in a sticky, sweet-and-savory gochujang glaze and served with a cool, creamy dip with serious kick. Perfect for everything from busy weeknight dinners to game day spreads.
Ingredients
For the Korean BBQ Meatballs
- 1 lb ground beef 80/20 fat content, approx: 454g
- ½ cup panko breadcrumbs approx: 30g
- 1 large egg lightly beaten, approx: 50g
- 2 cloves garlic finely minced, approx: 6g
- 1- inch piece fresh ginger grated, approx: 6g
- 2 tablespoons soy sauce approx: 30ml
- 1 tablespoon gochujang Korean chili paste approx: 15g
- 1 tablespoon brown sugar approx: 12g
- 1 tablespoon toasted sesame oil approx: 15ml
- ½ teaspoon kosher salt approx: 3g
- ¼ teaspoon black pepper approx: 1g
- 2 green onions finely chopped, approx: 20g
For the Sticky Korean BBQ Glaze
- ¼ cup soy sauce approx: 60ml
- 2 tablespoons honey approx: 42g (or 2 tablespoons brown sugar, approx: 24g)
- 1 tablespoon gochujang approx: 15g
- 1 tablespoon rice vinegar approx: 15ml
- 1 tablespoon toasted sesame oil approx: 15ml
- 1 teaspoon garlic minced, approx: 3g
- 1 teaspoon ginger grated, approx: 2g
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
For the Spicy Mayo Dip
- ½ cup good-quality full-fat mayonnaise approx: 120g
- 1 tablespoon gochujang approx: 15g
- 1 tablespoon fresh lime juice approx: 15ml
- 1 teaspoon honey approx: 7g
- ½ teaspoon garlic powder approx: 1.5g
For Garnish
- 1 tablespoon toasted sesame seeds approx: 9g
- 2 green onions thinly sliced on the bias, approx: 20g
Instructions
- In a large bowl, combine the ground beef, panko, beaten egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and chopped green onions. Use your hands to mix gently until just combined. Overmixing will make the meatballs dense and tough. Cover and refrigerate for 15-20 minutes. This resting step allows the breadcrumbs to absorb moisture and makes rolling much easier.
- Line a rimmed baking sheet with parchment paper. Using a small cookie scoop or your palms, roll the mixture into smooth, uniform balls about 1 to 1.5 inches (2.5 to 3.8 cm) in diameter. Uniform sizing ensures even cooking. You should get approximately 20 to 24 meatballs.
- Oven-Baking Method (Recommended): Preheat your oven to 400°F (200°C). Arrange the meatballs on the prepared baking sheet with a little space between each. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) and the outsides are golden brown.Air Fryer Method: Preheat your air fryer to 375°F (190°C). Lightly spray the basket with oil and arrange meatballs in a single layer without crowding (cook in batches if needed). Air fry for 10-12 minutes, shaking the basket halfway through, until cooked through and nicely browned.Pan-Frying Method: Heat a large skillet over medium heat with 1 tablespoon of oil. Add meatballs in a single layer and cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
- While the meatballs cook, prepare the glaze. In a small saucepan, combine the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together over medium heat until smooth. Bring to a gentle simmer, then reduce the heat to low. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the glaze thickens and becomes glossy. Remove from heat.
- Transfer the cooked meatballs to a large bowl. Pour the warm glaze over the top and toss gently until every meatball is thoroughly coated and glistening. For an extra-caramelized finish, spread the glazed meatballs on a baking sheet and broil for 1-2 minutes, watching closely to prevent burning.
- In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until completely smooth and uniformly pink. Taste and adjust the heat level by adding more gochujang if desired. Cover and refrigerate until serving.
- Arrange the glazed meatballs on a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with the spicy mayo dip on the side for dunking.
Notes
Make-Ahead and Storage: These meatballs are exceptionally meal-prep friendly. You can store cooked, glazed meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or additional soy sauce to refresh the glaze. For longer storage, freeze the unglazed baked meatballs on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then reheat and toss with freshly made glaze.
Gochujang Substitution: If you cannot find gochujang, mix 1 tablespoon of sriracha with 1 teaspoon of miso paste or ½ teaspoon of red pepper flakes as a reasonable substitute. The flavor profile will shift slightly but remain delicious.
Gluten-Free Adaptation: Substitute tamari or coconut aminos for the soy sauce, use certified gluten-free panko breadcrumbs, and verify that your gochujang brand is gluten-free (some contain wheat).
Lean Meat Adjustment: If using ground chicken or turkey, add 1 extra teaspoon of toasted sesame oil and 1 tablespoon of finely grated Asian pear or apple to the mixture. This adds necessary moisture and replicates the natural sweetness of traditional bulgogi.
Serving Suggestions: Serve over steamed jasmine rice with quick-pickled cucumbers for a complete dinner. For parties, provide toothpicks and position the bowl of spicy mayo dip in the center of the platter.
Disclaimer: Nutrition information is provided as an estimate and for informational purposes only.
Nutrition Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Carbohydrates | 15g |
| Fat | 20g |
| Saturated Fat | 6g |
| Cholesterol | 85mg |
| Sodium | 820mg |
| Fiber | 1g |
| Sugar | 7g |