A delicious recipe for Tender Korean BBQ Meatballs served with a spicy mayo dip, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
1 lb ground beef
½ lb ground pork
½ cup panko breadcrumbs
1 large egg
3 cloves garlic, minced
2 green onions, finely sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
1 teaspoon gochujang
½ teaspoon black pepper
¼ cup soy sauce (for glaze)
2 tablespoons brown sugar (for glaze)
2 tablespoons honey (for glaze)
1 tablespoon gochujang (for glaze)
1 tablespoon rice vinegar (for glaze)
2 cloves garlic, minced (for glaze)
1 teaspoon sesame oil (for glaze)
1 teaspoon grated fresh ginger (for glaze)
¼ cup water (for glaze)
1 teaspoon cornstarch mixed with 1 tablespoon water (for glaze)
½ cup mayonnaise (for dip)
1 tablespoon gochujang (for dip)
1 teaspoon sesame oil (for dip)
1 teaspoon rice vinegar (for dip)
1 teaspoon honey (for dip)
½ teaspoon garlic powder (for dip)
1 green onion, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, ground pork, panko, egg, garlic, green onions, soy sauce, sesame oil, ginger, brown sugar, gochujang, and black pepper.
Mix gently until just combined. Do not overmix.
Shape into about 20–24 meatballs, approximately 1½ inches each.
Arrange on the prepared baking sheet and bake for 18–22 minutes, or until the meatballs reach 160°F internally.
While the meatballs cook, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, garlic, sesame oil, ginger, and water in a saucepan.
Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, until glossy and thickened.
Add the cooked meatballs to the sauce and toss gently until completely coated.
For the spicy mayo, whisk together the mayonnaise, gochujang, sesame oil, rice vinegar, honey, and garlic powder.
Transfer the meatballs to a serving dish. Garnish with sliced green onion and sesame seeds.
Serve hot with the spicy mayo dip on the side.
Notes
Do not overmix the meatball mixture to ensure tenderness.
Adjust the spiciness of the mayo dip by adding more or less gochujang.
These meatballs can be made ahead of time and reheated before serving.