Dinner

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

ByGabriel Langdon February 23, 2026February 23, 2026

Jump to Recipe

Introduction

These Korean BBQ Meatballs are a flavorful and easy-to-make dish perfect for any occasion. Coated in a sweet and spicy glaze and served with a creamy spicy mayo dip, they bring the delicious taste of Korean cuisine to your table.

The image shows a white plate filled with several browned, grilled meatballs that have a slightly crispy outer layer with some green chopped herbs sprinkled on top. There is a small glass bowl placed on the plate, filled with a light orange creamy sauce. The texture of the meatballs looks juicy and well-cooked with a mix of dark and golden brown colors. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped
¼ cup soy sauce (for glaze)
2 tbsp honey or brown sugar (for glaze)
1 tbsp gochujang (for glaze)
1 tbsp rice vinegar (for glaze)
1 tbsp sesame oil (for glaze)
1 tsp garlic, minced (for glaze)
1 tsp ginger, minced (for glaze)
1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
½ cup mayonnaise (for dip)
1 tbsp gochujang (for dip)
1 tbsp lime juice (for dip)
1 tsp honey (for dip)
½ tsp garlic powder (for dip)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: In a mixing bowl, combine ground beef (or mix), 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.
Step 2: Form the mixture into 1 to 1.5-inch meatballs.
Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in the cornstarch slurry and cook until the glaze thickens.
Step 5: Toss cooked meatballs in the glaze until fully coated.
Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Tips & Variations

Use a mix of ground beef and pork for juicier meatballs.
Adjust the gochujang quantity to control the spiciness.
Serve over steamed rice or noodles for a complete meal.
For a gluten-free option, substitute panko with gluten-free breadcrumbs and use tamari instead of soy sauce.

Storage

Store leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to avoid drying out. Keep the spicy mayo dip separate and refrigerate for up to 2 days.

How to Serve

The image shows a white plate filled with about seven browned meatballs, each with a crispy, dark-brown outer layer and some green chopped herbs sprinkled on top. The meatballs are shiny, indicating a glaze or sauce on them. In the top left corner of the plate, there is a small clear glass bowl of light brown, creamy dipping sauce. The whole scene sits on a white marbled surface. The lighting highlights the texture and color of the meatballs clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, you can freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Can I use another chili paste instead of gochujang?

You can substitute with another chili paste, but the flavor will differ. Sriracha or chili garlic sauce may work but will be less sweet and fermented than gochujang.