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If you love bold flavors and crave a dish that’s both comforting and exciting, then you absolutely must try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These juicy, tender meatballs are bursting with the rich umami of Korean barbecue marinade, perfectly balanced with the fiery kick of gochujang and a creamy, tangy spicy mayo dip on the side. Whether you’re serving them as a crowd-pleasing appetizer or a main course, these meatballs bring a fun and flavorful twist to any meal, guaranteed to have everyone reaching for seconds.
Ingredients You’ll Need
Getting your hands on the right ingredients might feel like half the fun, but these essentials are straightforward and each plays a vital role in creating that authentic Korean BBQ magic. From the savory depth of soy sauce to the subtle heat of gochujang, every element contributes texture, taste, and vibrant color.
- 1½ pounds ground beef or ground chicken: Choose your preferred protein for juicy meatballs with great texture.
- ½ cup breadcrumbs: Helps bind the meatballs while keeping them tender and moist.
- 3 cloves garlic, minced: Adds aromatic richness and that classic Korean savoriness.
- 3 tablespoons soy sauce: Delivers deep umami and saltiness to the mixture.
- 2 tablespoons sesame oil: Infuses a nutty warmth that’s essential to Korean cuisine.
- 1 tablespoon Korean chili paste (gochujang): Brings a spicy-sweet punch to the meatballs.
- 1 tablespoon rice vinegar: Balances flavors with a subtle tang.
- 1 tablespoon sugar or honey (optional): Adds just the right touch of sweetness to harmonize the heat.
- 2 stalks green onion, finely chopped: Offers freshness and a mild bite throughout the dish.
- Salt and pepper, to taste: Essential for seasoning and enhancing all flavors.
- Additional 3 tablespoons soy sauce, 2 tablespoons sesame oil, ¼ cup Korean BBQ sauce: Combine to form a silky, flavorful glaze.
- 1 garlic clove, minced and ½ tablespoon gochujang: Intensify the BBQ sauce with heat and aroma.
- 1 teaspoon sugar or honey (optional): Smooth out any sharp edges in the glaze.
- ¼ cup mayonnaise: The creamy base of the spicy mayo dip that tempers the heat.
- 1 teaspoon rice vinegar: Adds a bright, tangy contrast in the dip.
- 1 teaspoon gochujang or hot sauce: Makes the dip spicy and exciting.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare and Mix the Meatball Ingredients
Start by combining the ground meat, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey, chopped green onions, salt, and pepper in a large mixing bowl. Gently mix everything with your hands or a spoon, taking care not to overwork the meat so your meatballs stay tender and juicy. Once well combined, shape the mixture into small, bite-sized meatballs for even cooking.
Step 2: Bake the Meatballs
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and lay the meatballs out with space between each one. Bake for 15 to 20 minutes, turning them halfway through if you like, until they’re nicely browned on the outside and cooked through on the inside. This method locks in the moisture, keeping the meatballs satisfyingly juicy.
Step 3: Make the Korean BBQ Glaze
While the meatballs are baking, whisk together the soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and sugar in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sauce slightly thickens and becomes glossy. This glaze will coat your meatballs with layers of intense, sticky flavor.
Step 4: Toss Meatballs in the Glaze
Once the meatballs are out of the oven, transfer them to a warm bowl and pour the Korean BBQ glaze over them. Toss gently until every meatball is luxuriously coated in the shiny, spicy sauce. This step transforms simple baked meatballs into Korean BBQ magic that’s bursting with flavor.
Step 5: Prepare the Spicy Mayo Dip
In a small bowl, mix together mayonnaise, rice vinegar, and gochujang or your preferred hot sauce until smooth and creamy. This spicy mayo complements the meatballs perfectly, offering a cooling creaminess with just the right amount of heat on the finish.
Step 6: Plate and Garnish
Arrange your glossy, flavorful Korean BBQ meatballs on a serving platter. Sprinkle with extra green onions and sesame seeds if you have them — these simple touches add freshness and crunch. Serve your meatballs alongside a dish of the spicy mayo dip, inviting your guests to indulge in dipping and savoring every bite.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Garnishes bring your Korean BBQ Meatballs with Spicy Mayo Dip Recipe to life, adding contrast and polish. A scatter of chopped green onions, toasted sesame seeds, or finely sliced fresh chilies not only enhances the presentation but also layers in fresh, crisp textures and subtle bursts of flavor that lift the dish.
Side Dishes
These meatballs are fantastic alongside simple, complementary sides. Think steamed jasmine rice or sticky sushi rice to soak up the rich sauces. A crunchy cucumber salad or kimchi makes for a refreshing counterpoint, bringing brightness and acidity that balance the richness beautifully. Some lightly sautéed or roasted vegetables add color and nutrition, rounding the meal out perfectly.
Creative Ways to Present
For a fun twist, stack the meatballs as mini sliders using fluffy buns and extra spicy mayo for a party appetizer. Alternatively, serve them on skewers for easy finger food, perfect for gatherings. Another creative idea is plating the meatballs over a bed of noodles tossed in sesame oil and green onions to turn this into a crowd-pleasing, dinner-ready bowl.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Korean BBQ Meatballs with Spicy Mayo Dip Recipe, store them in an airtight container in the refrigerator. They’ll keep nicely for up to three days, making for quick and satisfying snacks or meals later on.
Freezing
Want to prep ahead? These meatballs freeze beautifully. After baking and glazing, let them cool completely then transfer to a freezer-safe container or bag. Frozen, they can last up to three months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the meatballs gently in a skillet over medium-low heat or pop them into a preheated oven. Avoid microwaving if possible to keep their texture intact. Serve with freshly made spicy mayo dip for that just-cooked freshness.
FAQs
Can I use ground pork instead of beef or chicken?
Absolutely! Ground pork can add a slightly fattier, richer flavor that works wonderfully with the Korean BBQ seasonings. Just keep an eye on the cooking time as pork meatballs may cook a bit quicker.
Is gochujang very spicy? Can I substitute it?
Gochujang has a moderate heat level combined with sweet and savory notes. If you can’t find it or prefer milder flavors, try mixing a bit of mild chili paste or even a touch of tomato paste with a dash of cayenne pepper as an alternative.
Can these meatballs be cooked on the stovetop?
Yes! You can pan-fry the meatballs in a little oil over medium heat, turning frequently until browned and cooked through. This method will give you a nice crust but keep them juicy inside.
What can I use if I don’t have Korean BBQ sauce?
You can make a quick substitute by combining soy sauce, sesame oil, garlic, brown sugar, and a touch of gochujang. This blend mimics the sweet, savory, and spicy flavors of Korean BBQ sauce quite well.
Is it okay to make the spicy mayo dip ahead of time?
Definitely! The spicy mayo dip actually tastes better after resting a little, as the flavors meld together. Just give it a good stir before serving and refrigerate any leftovers promptly.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is one of those dishes that feels special but comes together with surprisingly simple ingredients and steps. It’s the perfect way to wow your family or guests with bold, authentic flavors and a bit of fun on the plate. I can’t wait for you to try it and make it your own. Trust me—you’ll be coming back to this recipe again and again!
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Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful, spicy, and savory appetizer or snack perfect for gatherings. Made with ground beef or chicken, seasoned with classic Korean ingredients like gochujang and sesame oil, baked to juicy perfection, and glazed in a tangy Korean BBQ sauce. Served with a creamy, spicy mayo dip for an irresistible combo that captures the essence of Korean BBQ in bite-sized form.
Ingredients
Meatballs
- 1½ pounds ground beef or ground chicken
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar or honey (optional)
- 2 stalks green onion, finely chopped
- Salt and pepper, to taste
BBQ Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- ¼ cup Korean BBQ sauce (store-bought or homemade)
- 1 garlic clove, minced
- ½ tablespoon gochujang
- 1 teaspoon sugar or honey (optional)
Spicy Mayo Dip
- ¼ cup mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon gochujang or hot sauce
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef or chicken, breadcrumbs, minced garlic, soy sauce, sesame oil, gochujang, rice vinegar, sugar or honey if using, finely chopped green onion, salt, and pepper. Mix everything thoroughly but gently to avoid overworking the meat, which can make the meatballs tough. Shape the mixture into small, uniform meatballs.
- Bake the meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Place the shaped meatballs evenly spaced on the sheet. Bake for 15 to 20 minutes until the meatballs are browned on the outside and cooked through in the center.
- Make the BBQ glaze: While the meatballs bake, combine soy sauce, sesame oil, Korean BBQ sauce, minced garlic, gochujang, and optional sugar or honey in a saucepan. Whisk together and simmer gently over medium-low heat until the sauce thickens slightly, enhancing its flavor and coating ability.
- Glaze the meatballs: Once the meatballs are done baking, transfer them to a large bowl. Pour the warm BBQ glaze over the meatballs and toss carefully to coat each meatball evenly in the sticky glaze.
- Prepare the spicy mayo dip: In a small bowl, mix together mayonnaise, rice vinegar, and gochujang or your choice of hot sauce. Stir until smooth and well combined. This creamy dip adds a cool, spicy contrast to the savory glazed meatballs.
- Serve: Arrange the glazed meatballs on a serving plate. Garnish with extra green onion slices or sesame seeds if desired. Serve the meatballs warm alongside the spicy mayo dip for dipping. Enjoy as a party appetizer or satisfying snack.
Notes
- You can substitute ground chicken with ground turkey or beef based on preference.
- Adjust spiciness by modifying the amount of gochujang in both meatballs and dip.
- If you don’t have Korean BBQ sauce, mix hoisin sauce with a bit of soy sauce and brown sugar as a quick alternative.
- Breadcrumbs help bind the meatballs, but gluten-free breadcrumbs can be used to make this recipe gluten-free.
- For a crispier exterior, broil the meatballs for an additional 2-3 minutes after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
