Korean BBQ Meatballs Spicy Mayo (Print Version)
# Ingredients:
→ Meatballs
01 -
450g ground beef (or a mix of beef and pork)
02 -
½ cup panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tbsp soy sauce
07 -
1 tbsp gochujang (Korean chili paste)
08 -
1 tbsp brown sugar
09 -
1 tbsp sesame oil
10 -
½ tsp salt
11 -
¼ tsp black pepper
12 -
2 green onions, finely chopped
→ Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tbsp honey or brown sugar
15 -
1 tbsp gochujang
16 -
1 tbsp rice vinegar
17 -
1 tbsp sesame oil
18 -
1 tsp garlic, minced
19 -
1 tsp ginger, minced
20 -
1 tsp cornstarch mixed with 2 tbsp water
→ Spicy Mayo Dip
21 -
½ cup mayonnaise
22 -
1 tbsp gochujang
23 -
1 tbsp lime juice
24 -
1 tsp honey
25 -
½ tsp garlic powder
→ Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Instructions:
01 -
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.
02 -
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
03 -
Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes).
04 -
Preheat the oven to 200°C (400°F) and bake for 18-20 minutes.
05 -
Preheat the air fryer to 190°C (375°F) and cook for 10-12 minutes, shaking the basket halfway through.
06 -
In a 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 to thicken.
07 -
Toss the cooked meatballs in the warm glaze until fully coated.
08 -
In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
09 -
Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.
# Notes:
01 -
These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
02 -
For added texture, top with chopped sesame seeds or crushed peanuts before serving.
03 -
Adjust the gochujang or sriracha amounts to suit your preferred spice level.