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Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Korean BBQ Meatballs with Spicy Mayo Dip Recipe
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★★★★★

5.1 from 13 reviews

These Korean BBQ Meatballs are a flavorful and savory appetizer featuring ground beef or chicken blended with Korean spices and herbs, glazed with a sweet and spicy Korean BBQ sauce, and served with a creamy spicy mayo dip. Perfect for gatherings or a delicious snack.

Ingredients

Scale

For the Meatballs:

  • 1 lb (450g) ground beef or ground chicken
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 green onions, finely chopped

For the Korean BBQ Glaze:

  • ¼ 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)

For the Spicy Mayo Dip:

  • ½ cup mayonnaise
  • 1 tablespoon gochujang
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • ½ teaspoon garlic powder

For Garnish:

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare the Meatball Mixture: 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. Gently mix until just combined, avoiding overmixing to keep meatballs tender.
  2. Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet while heating your cooking surface.
  3. Cook the Meatballs: Choose your cooking method:
    – Pan-Frying: Heat 1 tablespoon oil in a skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook for 10-12 minutes, turning occasionally until evenly browned and cooked through.
    – Baking: Preheat the oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18-20 minutes until fully cooked.
    – Air Fryer: Preheat to 375°F (190°C). Arrange meatballs in the basket in a single layer. Cook for 10-12 minutes, shaking halfway through.
  4. Make the Korean BBQ Glaze: In a small saucepan, mix soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat over medium heat to a gentle simmer. Stir in the cornstarch slurry and cook, stirring constantly until the glaze thickens slightly.
  5. Coat the Meatballs: Transfer cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and toss gently to coat evenly.
  6. Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Taste and adjust the spice level with more gochujang if desired.
  7. Garnish and Serve: Arrange glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve immediately with the spicy mayo dip on the side.

Notes

  • You can use ground beef or ground chicken depending on your preference.
  • Adjust the level of spiciness by varying the amount of gochujang in both meatballs and dip.
  • Panko breadcrumbs help keep the meatballs light and tender.
  • For an even cooking, ensure meatballs are similar in size.
  • If you don’t have gochujang, a mix of chili paste and a little miso can be a substitute.
  • The glaze thickens quickly once cornstarch slurry is added; stir continuously to prevent lumps.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Korean BBQ Meatballs, Korean appetizer, spicy meatballs, gochujang recipe, Korean BBQ glaze, spicy mayo dip

Find it online: https://platedandproud.com/korean-bbq-meatballs-with-spicy-mayo-dip-recipe/