If you are craving a dish that packs a punch of bold flavors wrapped in a comforting bite, then you need to try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These tender, juicy meatballs are infused with traditional Korean spices and glazed in a sweet and savory sauce that perfectly balances heat and umami. Paired with a creamy, zesty spicy mayo dip, this recipe transforms simple ingredients into a show-stopping appetizer or meal that will have everyone asking for seconds. It’s a delightful fusion of flavors that makes every bite irresistibly addictive.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each component plays a vital role in creating the texture, depth, and vibrant layers of flavor in this recipe. From the nutty sesame oil to the fiery gochujang, these essentials blend seamlessly to deliver that unforgettable Korean BBQ meatball experience.
- 1½ lb ground beef or chicken: The base protein that keeps the meatballs juicy and hearty.
- 2 eggs: Acts as a binder to hold the meatballs together while adding richness.
- ½ cup breadcrumbs: Provides the perfect texture and prevents the meatballs from becoming too dense.
- 1 tbsp brown sugar: Adds a subtle sweetness to offset the spicy elements.
- 1 tbsp gochujang (Korean chili paste): The star ingredient for that authentic Korean spicy kick.
- 2 cloves garlic (minced): Infuses a savory aroma and flavor that complements the meat perfectly.
- 1 tbsp chopped red onion: Adds a mild sharpness and freshness.
- 1-inch piece ginger (grated): Introduces warmth and a slight zing.
- 2 tbsp soy sauce: Deepens the umami and salty notes.
- 2 tbsp sesame oil: Brings a toasty nuttiness that’s essential in Korean cuisine.
- ½ tsp salt: Enhances all the flavors without overpowering.
- ¼ tsp black pepper: Adds a gentle heat to balance the spice and sweetness.
- 5 tbsp soy sauce (for glaze): Creates a rich base for the sticky glaze.
- 2 tbsp sesame oil (for glaze): Boosts the glaze’s flavor with toasted sesame notes.
- 1 tbsp rice vinegar: Adds brightness and a touch of acidity to the glaze.
- 1 tbsp gochujang (for glaze): Keeps the glaze spicy and flavorful.
- 2 tbsp honey or brown sugar (for glaze): Balances the heat with sweetness.
- 1 tsp minced garlic (for glaze): Adds savory depth to the glaze.
- 1 tsp cornstarch mixed with 2½ tbsp water: Thickens the glaze for that perfect coating.
- 1 tsp minced ginger (for glaze): Brightens the glaze with a subtle zing.
- ½ cup mayonnaise (for spicy mayo dip): The creamy base that tames the heat.
- 1 tsp honey (for dip): Provides a gentle sweetness to complement the spice.
- 1 tbsp sweet chili sauce (for dip): Adds a touch of fruity heat and texture.
- ½ tsp garlic powder (for dip): Enhances the overall flavor of the dip.
- 1 tbsp lime juice (for dip): Freshens and lifts the creamy spicy mayo.
- Sesame seeds: For garnish and a subtle crunch.
- Chopped green onions: Provide freshness and a pop of color.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by placing the ground beef or chicken in a large bowl along with eggs, breadcrumbs, brown sugar, gochujang, minced garlic, red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Using your hands or a spoon, gently mix everything just until combined. Be careful not to overmix as that could make the meatballs tough instead of tender and juicy.
Step 2: Shape the Meatballs
Once mixed, shape the mixture into 1 to 1½-inch meatballs. This size is perfect for even cooking and bite-sized enjoyment. Place the meatballs on a plate or tray and set them aside, ready for cooking.
Step 3: Cook the Meatballs
You have options depending on your preference and available equipment. For pan-frying, heat a little oil in a skillet over medium heat and cook meatballs, turning every few minutes until nicely browned and fully cooked, about 10 to 12 minutes. Or, bake them on a lined baking sheet at 400°F (200°C) for 18 to 20 minutes until cooked through. An air fryer works wonders too—air fry at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through for even cooking.
Step 4: Prepare the Korean BBQ Glaze
While the meatballs cook, pour soy sauce, sesame oil, rice vinegar, gochujang, honey, garlic, and ginger into a small saucepan. Let it simmer gently over low heat. Stir in the cornstarch slurry and continue cooking until the sauce thickens just enough to cling to the meatballs beautifully.
Step 5: Coat the Meatballs in Glaze
Transfer the cooked meatballs into a large bowl and pour the hot glaze over them. Toss gently to ensure every meatball is evenly coated in that sticky, flavorful sauce that makes this recipe unforgettable.
Step 6: Whisk Together Spicy Mayo Dip
In a separate bowl, combine mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice. Whisk until you achieve a smooth, creamy dip that is perfectly balanced between sweet, spicy, and tangy — the ideal partner to your Korean BBQ meatballs.
Step 7: Plate and Garnish
Arrange the glazed meatballs on a serving platter and sprinkle with toasted sesame seeds and chopped green onions. Serve immediately alongside bowls of the spicy mayo dip for dipping or drizzling.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Garnishing with sesame seeds adds a delightful crunch and nutty aroma, while the fresh green onions bring a burst of color and a mild oniony freshness that brightens the dish beautifully. These little touches elevate the presentation and flavor profile.
Side Dishes
These meatballs shine when paired with steamed jasmine rice, simple stir-fried veggies, or even a crisp Asian slaw. Each side dish complements the meaty, spicy, and sweet flavors, balancing the meal with texture and freshness. They work wonderfully as finger food for parties or a satisfying meal alongside hearty sides.
Creative Ways to Present
If you want to amp up the fun factor, serve the Korean BBQ meatballs skewered on toothpicks for easy sharing at gatherings. You can also pile them onto mini slider buns with a dollop of spicy mayo, turning this recipe into irresistible Korean BBQ sliders sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover meatballs in an airtight container and refrigerate. They will stay fresh and flavorful for up to 3 days, making them perfect for quick lunches or snacks throughout the week.
Freezing
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe freezes beautifully. Freeze the cooked, glazed meatballs separately from the mayo dip in freezer-safe containers or bags for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat the meatballs gently in a preheated oven at 350°F (175°C) for 10-12 minutes or in a skillet over medium heat. Avoid microwaving if possible to maintain their juicy texture. Warm the spicy mayo dip separately or serve it cold for best flavor.
FAQs
Can I use ground pork instead of beef or chicken?
Absolutely! Ground pork works wonderfully because of its natural fat content, which keeps the meatballs moist and flavorful.
Is gochujang very spicy?
Gochujang has a mild to moderate heat level with a rich, fermented sweetness. It adds depth without overwhelming spiciness, but you can adjust the amount to suit your heat preference.
Can I make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs and tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without sacrificing flavor.
What can I substitute for sesame oil if I don’t have it?
You can use toasted walnut or peanut oil as a substitute, though the unique nutty aroma of sesame oil is hard to replicate entirely.
How spicy is the spicy mayo dip?
The dip offers a creamy, mildly spicy kick balanced by sweetness and citrus brightness, making it approachable for most palates. Adjust the chili sauce amount if you want it milder or hotter.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a flavor-packed crowd-pleaser that’s surprisingly easy to make at home. Whether you’re cooking for a casual family dinner or impressing guests at a party, these meatballs deliver that irresistible combination of sweet, spicy, and savory in every bite. Give this recipe a try and watch it quickly become one of your favorite go-to dishes for any occasion.
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Delicious Korean BBQ Meatballs glazed with a sweet and spicy sauce, served alongside a creamy and zesty spicy mayo dip. Perfect as an appetizer or a flavorful main dish, featuring tender ground beef or chicken infused with classic Korean flavors like gochujang, garlic, and sesame oil.
Ingredients
Meatballs
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tbsp chopped red onion
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Korean BBQ Glaze
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp cornstarch mixed with 2½ tbsp water (cornstarch slurry)
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground meat, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix gently just until combined to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1 to 1½-inch meatballs and place them aside on a plate or tray.
- Cook Meatballs: Choose your preferred cooking method: Pan-fry the meatballs in a skillet with oil over medium heat, turning occasionally, for about 10–12 minutes until fully cooked and browned; or bake them on a lined baking sheet at 400°F (200°C) for 18–20 minutes; or air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through cooking.
- Make Korean BBQ Glaze: While meatballs cook, combine soy sauce, sesame oil, rice vinegar, gochujang, honey or brown sugar, minced garlic and ginger in a small saucepan. Simmer gently, then add the cornstarch slurry and stir until the sauce thickens slightly.
- Glaze Meatballs: Place the cooked meatballs in a bowl and toss with the warm Korean BBQ glaze until they are evenly coated.
- Prepare Spicy Mayo Dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and well combined.
- Serve: Arrange the glazed meatballs on a serving platter, garnish with sesame seeds and chopped green onions, and serve the spicy mayo dip on the side.
Notes
- You can substitute ground chicken for beef for a lighter option.
- To keep meatballs tender, avoid overmixing the meatball mixture.
- Adjust the spiciness by altering the amount of gochujang in the glaze and meatballs.
- Leftover meatballs can be refrigerated up to 3 days and reheated gently.
- Serve as an appetizer or with rice or noodles for a complete meal.
