Korean BBQ Meatballs + Dip (Printable Version)
# What You'll Need:
→ Meatballs
01 -
2 green onions, finely chopped
02 -
¼ tsp black pepper
03 -
½ tsp salt
04 -
1 tbsp sesame oil
05 -
1 tbsp brown sugar
06 -
1 tbsp gochujang (Korean chili paste)
07 -
2 tbsp soy sauce
08 -
1-inch piece ginger, grated
09 -
2 cloves garlic, minced
10 -
1 egg
11 -
½ cup panko breadcrumbs
12 -
1 lb (450g) ground beef (or a mix of beef and pork)
→ Korean BBQ Glaze
13 -
1 tsp cornstarch mixed with 2 tbsp water
14 -
1 tsp ginger, minced
15 -
1 tsp garlic, minced
16 -
1 tbsp sesame oil
17 -
1 tbsp rice vinegar
18 -
1 tbsp gochujang
19 -
2 tbsp honey or brown sugar
20 -
¼ cup soy sauce
→ Spicy Mayo Dip
21 -
½ tsp garlic powder
22 -
1 tsp honey
23 -
1 tbsp lime juice
24 -
1 tbsp gochujang
25 -
½ cup mayonnaise
→ Garnish
26 -
Chopped green onions
27 -
Sesame seeds
# How to Make It:
01 -
Move your meatballs to a plate, sprinkle with some green onions and sesame seeds, then dunk into the spicy mayo dip before digging in.
02 -
Stir up your mayo, gochujang, lime juice, honey, and a shake of garlic powder in a little bowl until it looks totally blended.
03 -
Drop the hot meatballs into the glaze and give them a good toss so they're well-covered all over.
04 -
Toss soy sauce, honey or sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a pot. Simmer it gently and pour in the cornstarch mix to get it nice and thick.
05 -
Warm up some oil in your skillet and brown the meatballs, turning so they cook through for 10-12 minutes. Or you can toss them in the oven at 400°F (200°C) for about 18-20 minutes, or use your air fryer set to 375°F (190°C) for 10-12 minutes—just shake them halfway.
06 -
Roll the mixture into meatballs, keeping each one about an inch to an inch and a half in size.
07 -
Gently mix your ground beef, breadcrumbs, egg, garlic, ginger, soy, gochujang, brown sugar, sesame oil, salt, pepper, and green onions in a big bowl so it's all just combined.
# Additional Tips:
01 -
Put leftover meatballs in the fridge for up to 3 days, or stash them in the freezer for 3 months.
02 -
Want a crunch? Sprinkle on some chopped sesame seeds or throw on a handful of crushed peanuts before you eat.
03 -
Pump up the gochujang or add more sriracha if you’re feeling spicy, or dial it back if you want it mild.