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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip are a must-try dish that will impress your guests and elevate your gatherings. These juicy meatballs combine tender ground beef with a flavorful glaze made from gochujang, soy sauce, and sesame oil, creating an irresistible savory-sweet profile. The accompanying spicy mayo dip adds a creamy kick that pairs perfectly with the meatballs. Whether you’re hosting a lively party, enjoying game day snacks, or sharing a cozy dinner with family, this recipe is designed for maximum enjoyment and easy preparation. With just 15 minutes of prep time, you can serve these bold-flavored delights in no time!

  • Total Time: 35 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 1 lb ground beef
  • 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)
  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder
  • Sesame seeds
  • Chopped green onions
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. In a 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 until just combined.
  2. Shape the mixture into meatballs about 1 to 1.5 inches in diameter.
  3. Bake at 400°F (200°C) for 18–20 minutes or air fry at 375°F (190°C) for 10–12 minutes until cooked through.
  4. For the glaze, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan over medium heat. Simmer until thickened.
  5. Toss cooked meatballs in the warm glaze until fully coated.
  6. Prepare the spicy mayo dip by whisking together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
  7. Serve meatballs garnished with sesame seeds and green onions alongside the spicy mayo dip.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer/Main
  • Method: Baking/Frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 3 meatballs (135g)
  • Calories: 300
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 60mg

Keywords: Fresh ingredients enhance flavor—don't skip on quality. Adjust spice levels by altering the amount of gochujang used. These meatballs can be frozen for up to three months for future meals.

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