Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a sweet and spicy glaze made from gochujang and soy sauce. Served with a creamy, tangy spicy mayo dip, they’re perfect as appetizers or a delicious snack. You can bake them or air fry for a quicker, crispier finish.
Ingredients
Scale
Meatballs
- 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
Korean BBQ Glaze
- 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 (slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1 tsp honey
- ½ tsp garlic powder
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, 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 to ensure tender meatballs.
- Shape the Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter for even cooking.
- Cook the Meatballs (Choose Method): For baking, preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes until cooked through. For air frying, preheat the air fryer to 375°F (190°C) and cook meatballs for 10-12 minutes, shaking the basket halfway to ensure even cooking.
- Make the Korean BBQ Glaze: In a saucepan over medium heat, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Let the mixture simmer, then stir in the cornstarch slurry to thicken the sauce, cooking for a few more minutes until glossy and thickened.
- Coat the Meatballs: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated and shiny.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth and creamy.
- Garnish and Serve: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip for dipping.
Notes
- You can use ground pork or a mix of beef and pork for richer flavor.
- Adjust gochujang quantities to control the spice level.
- The meatballs can be made ahead and refrigerated before cooking.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
- The glaze thickens nicely with the cornstarch slurry, so don’t skip this step.
- Leftover meatballs can be refrigerated up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (baking) or 12 minutes (air frying)
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Keywords: Korean BBQ meatballs, Korean appetizers, spicy meatballs, gochujang recipe, Korean glaze, spicy mayo dip, party appetizers
