Dinner

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

ByZoe Lane February 22, 2026February 22, 2026

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Introduction

Korean BBQ Meatballs are a flavorful twist on a classic favorite, blending savory beef with spicy Korean flavors. Paired with a creamy, tangy spicy mayo dip, this dish makes for a perfect appetizer or weeknight meal. They’re easy to prepare and sure to impress.

The image shows a white plate filled with six browned, crispy meatballs topped with sesame seeds and chopped green onions. Next to the meatballs is a small cup of light orange creamy sauce, slightly glossy in texture. The meatballs appear juicy with a textured, roasted surface, and they are stacked in a casual way on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped
¼ cup soy sauce (for glaze)
2 tbsp honey or brown sugar (for glaze)
1 tbsp gochujang (for glaze)
1 tbsp rice vinegar (for glaze)
1 tbsp sesame oil (for glaze)
1 tsp garlic, minced (for glaze)
1 tsp ginger, minced (for glaze)
1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
½ cup mayonnaise (for dip)
1 tbsp gochujang (for dip)
1 tbsp lime juice (for dip)
1 tsp honey (for dip)
½ tsp garlic powder (for dip)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: In a mixing bowl, combine ground beef (or mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
Step 2: Form the mixture into 1 to 1.5-inch meatballs.
Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in cornstarch slurry to thicken.
Step 5: Toss cooked meatballs in the glaze until fully coated.
Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Tips & Variations

Use a mix of ground beef and pork for juicier meatballs.
Adjust the gochujang quantity to control the level of spiciness.
Serve with steamed rice or lettuce wraps for a full meal.
If you don’t have cornstarch, you can use arrowroot powder to thicken the glaze.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Keep the dip refrigerated and consume within 2 days for best freshness.

How to Serve

The image shows a white plate filled with seven browned, crispy meatballs that have a slightly charred texture and small green onion pieces sprinkled on top. There is a small clear glass cup filled with a creamy light brown sauce placed at the edge of the plate. The meatballs have a moist, juicy look with some sesame seeds visible on their surface. The plate is set on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance. Store them separately and combine just before serving for best texture and flavor.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste or sriracha combined with a bit of miso paste or soy sauce to mimic the umami and heat.