Korean BBQ Meatballs Spicy Mayo (Print-Friendly Format)

Tender meatballs glazed in Korean BBQ sauce, paired with creamy spicy mayo dip for a flavorful meal or appetizer.

# Required Ingredients:

→ Meatballs

01 - 450g ground beef or ground chicken
02 - 60g panko breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon brown sugar
09 - 1 tablespoon sesame oil
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon ground black pepper
12 - 2 green onions, finely chopped

→ Korean BBQ Glaze

13 - 60ml soy sauce
14 - 30ml honey or brown sugar
15 - 1 tablespoon gochujang
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon sesame oil
18 - 1 teaspoon garlic, minced
19 - 1 teaspoon ginger, minced
20 - 1 teaspoon cornstarch, mixed with 2 tablespoons water

→ Spicy Mayo Dip

21 - 120g mayonnaise
22 - 1 tablespoon gochujang
23 - 1 tablespoon lime juice
24 - 1 teaspoon honey
25 - 0.5 teaspoon garlic powder

→ Garnish

26 - Toasted sesame seeds
27 - Chopped green onions

# How to Make It:

01 - In a large bowl, blend ground beef or chicken with panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions until just incorporated.
02 - With damp hands or a small scoop, form the mixture into uniform balls approximately 2.5 to 4cm in diameter. Set aside on a plate or tray.
03 - Select a preferred cooking method. For pan-frying: heat 1 tablespoon oil in a large skillet over medium heat, arrange meatballs without overcrowding, and cook 10–12 minutes, turning to brown evenly. For oven baking: preheat oven to 200°C, line a tray, arrange meatballs, and bake 18–20 minutes until cooked. For air fryer: preheat to 190°C, place meatballs in basket without overlap, and cook for 10–12 minutes, shaking halfway.
04 - Combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Simmer gently over medium heat. Stir in cornstarch-water slurry and cook until glaze slightly thickens.
05 - Transfer cooked meatballs to a large bowl. Pour over the hot BBQ glaze and toss delicately to coat every meatball evenly.
06 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning with extra gochujang if increased heat is desired.
07 - Arrange glazed meatballs on a serving platter. Garnish with toasted sesame seeds and chopped green onions. Serve immediately with spicy mayo dip on the side.

# Additional Information:

01 - Pre-measure and chop all components to streamline preparation.
02 - Freeze uncooked meatballs individually on a tray, then store airtight up to 3 months for convenient future use.
03 - If mixture feels too loose, chill 10–15 minutes before shaping to enhance binding.
04 - To prevent dryness, consider a tablespoon extra sesame oil or a splash of broth in the meatball mixture.
05 - Internal temperature for doneness: 71°C for beef, 74°C for chicken.

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