Savory Korean BBQ Meatballs (Printable Version)
Tender meatballs glazed in spicy-sweet sauce, served with creamy sriracha mayo dip and garnished with scallions.
# Ingredients Required:
→ Meatball mixture
01 -
450 grams ground beef or pork
02 -
3 cloves garlic, minced
03 -
15 grams fresh ginger, grated
04 -
3 scallions, finely chopped
05 -
30 milliliters soy sauce
06 -
15 milliliters sesame oil
07 -
60 grams panko breadcrumbs
08 -
1 large egg
→ Glaze
09 -
30 grams gochujang
10 -
30 milliliters soy sauce
11 -
12 grams brown sugar
12 -
5 milliliters sesame oil
13 -
15 milliliters rice vinegar
→ Spicy mayo dip
14 -
120 grams mayonnaise
15 -
15 grams sriracha or gochujang
16 -
15 milliliters lime juice
# Guide to Cooking:
01 -
In a large bowl, combine ground meat, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, panko breadcrumbs, and egg. Mix gently until just combined to avoid toughening.
02 -
Shape the mixture into 2.5 cm (1-inch) diameter balls and arrange them on a baking sheet lined with parchment paper.
03 -
Preheat the oven to 200°C (400°F). Bake the meatballs for 18 to 20 minutes until they are browned and cooked through.
04 -
Combine gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Simmer over medium heat for 3 to 4 minutes, stirring occasionally, until the glaze thickens.
05 -
Toss the hot meatballs in the prepared glaze until evenly coated. Allow them to rest for a few minutes to absorb the flavors.
06 -
In a separate bowl, mix mayonnaise, sriracha (or gochujang), and lime juice until smooth and well combined.
07 -
Plate the glazed meatballs alongside the spicy mayo dip. Optionally garnish with sesame seeds or additional chopped scallions.
# Extra Suggestions:
01 -
Adjust the amount of gochujang or sriracha to increase spiciness. These meatballs can be served as an appetizer or a main dish with rice and vegetables. They can also be prepared ahead and reheated.