Korean BBQ Meatballs Spicy Dip (Print Version)
# Ingredients:
→ Meatballs
01 -
450g ground beef or ground chicken
02 -
½ cup panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tablespoons soy sauce
07 -
1 tablespoon gochujang (Korean chili paste)
08 -
1 tablespoon brown sugar
09 -
1 tablespoon sesame oil
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
2 green onions, finely chopped
→ Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tablespoons honey or brown sugar
15 -
1 tablespoon gochujang
16 -
1 tablespoon rice vinegar
17 -
1 tablespoon sesame oil
18 -
1 teaspoon garlic, minced
19 -
1 teaspoon ginger, minced
20 -
1 teaspoon cornstarch, mixed with 2 tablespoons water
→ Spicy Mayo Dip
21 -
½ cup mayonnaise
22 -
1 tablespoon gochujang
23 -
1 tablespoon lime juice
24 -
1 teaspoon honey
25 -
½ teaspoon garlic powder
→ Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Instructions:
01 -
In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Gently mix the ingredients until just combined without overmixing.
02 -
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet while heating the cooking surface.
03 -
Choose your desired cooking method: for pan-frying, cook the meatballs in a skillet over medium heat for 10-12 minutes. For baking, preheat the oven to 200°C and bake for 18-20 minutes. For air frying, preheat the air fryer to 190°C and cook for 10-12 minutes, shaking the basket halfway through.
04 -
In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry and cook until the glaze thickens slightly.
05 -
Transfer the cooked meatballs to a large bowl. Pour the warm Korean BBQ glaze over them and gently toss to coat evenly.
06 -
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust the seasoning as needed.
07 -
Arrange the glazed meatballs on a serving plate. Sprinkle with sesame seeds and chopped green onions. Serve immediately with the spicy mayo dip.
# Notes:
01 -
Pre-chop and measure all ingredients to streamline the cooking process.
02 -
Freeze uncooked meatballs for up to 3 months and cook directly when needed, adjusting cooking time as necessary.
03 -
Use a thermometer to ensure proper cooking temperatures: beef should reach 71°C, and chicken should reach 74°C.