There’s something irresistible about a recipe that balances sweet, savory, and spicy flavors in one bite. That’s exactly what you get with Korean BBQ meatballs with spicy mayo dip. Imagine juicy, tender meatballs coated in a glossy Korean-style glaze, then paired with a creamy, slightly tangy mayo dip that brings all the flavors together.
This dish is versatile enough to serve at parties, as a game-day appetizer, or even as a main course when paired with rice, noodles, or lettuce wraps. What makes this recipe shine is its ability to blend traditional Korean flavors with a universally loved appetizer format — bite-sized meatballs.
In this blog post, we’ll go deep into every detail: from choosing the right meat and seasoning to preparing the glaze, creating the perfect spicy mayo dip, storing leftovers, and even customizing the recipe to suit your taste. Whether you’re new to Korean-inspired cooking or already a fan, you’ll find this recipe approachable, adaptable, and absolutely delicious.
Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip
The foundation of this dish is all about balance. Each ingredient plays a role in delivering texture and flavor. Below, we’ll break down the components.
Meatball Ingredients
- Ground beef (500 g): Choose 80/20 ground beef for a juicy texture. For a lighter option, you can substitute chicken, turkey, or even lamb.
- Egg (1 large): Helps bind the mixture together.
- Panko breadcrumbs (½ cup): Keeps the meatballs light and prevents them from becoming dense.
- Milk (2 tbsp): Softens the breadcrumbs for tenderness.
- Garlic (3 cloves, minced): Fresh garlic adds a punch of flavor.
- Fresh ginger (1 tsp, grated): Brings warmth and aromatic depth.
- Green onions (2 tbsp, finely chopped): Adds freshness and color.
- Soy sauce (2 tbsp): Introduces umami and saltiness.
- Sesame oil (1 tbsp): A classic Korean flavor with nutty undertones.
- Black pepper (½ tsp): Enhances the savory base.
- Chili flakes (optional, ½ tsp): For those who like a touch of extra heat.
Korean BBQ Glaze Ingredients
- Soy sauce (3 tbsp): Base of the glaze.
- Honey or brown sugar (2 tbsp): Adds sweetness to balance the spice.
- Rice vinegar (2 tbsp): Provides acidity and brightness.
- Gochujang (2 tbsp): The star ingredient — Korean chili paste that’s sweet, spicy, and full of depth.
- Sesame oil (1 tbsp): Adds richness and aroma.
- Garlic (2 cloves, minced) & ginger (1 tsp, grated): Fresh aromatics.
- Water (½ cup): Thins out the sauce.
- Cornstarch slurry (1 tsp cornstarch + 2 tsp water): Thickens the glaze into a shiny coating.
Spicy Mayo Dip Ingredients
- Mayonnaise (½ cup): Creamy base.
- Sriracha or gochujang (2 tbsp): Adds heat and flavor.
- Lime juice (1 tsp): Balances with tanginess.
- Sesame oil (½ tsp): Infuses a subtle nuttiness.
- Sugar (pinch, optional): Rounds out flavors.
Garnishes
- Toasted sesame seeds
- Fresh green onions, thinly sliced
Step-by-Step Instructions
Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground beef, egg, soaked breadcrumbs, garlic, ginger, green onions, soy sauce, sesame oil, black pepper, and chili flakes. Mix gently with your hands until just combined. Overmixing will make the meatballs dense, so keep it light.
Step 2: Shape the Meatballs
Slightly dampen your hands and roll the mixture into even balls about 1 inch in diameter. This recipe yields around 20–24 meatballs. Place them on a parchment-lined tray.
Step 3: Cook the Meatballs
You have a few cooking options:
- Baking: Preheat oven to 190°C (375°F). Place meatballs on a lined baking tray and bake for 20–25 minutes until cooked through.
- Pan-frying: Heat 2 tbsp oil in a skillet over medium heat. Cook in batches, turning occasionally, for about 10–12 minutes until browned and fully cooked.
- Air-frying: Cook at 190°C (375°F) for 12–15 minutes, shaking the basket halfway through.
Step 4: Make the Korean BBQ Glaze
In a saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, ginger, and water. Bring to a simmer for 3–4 minutes. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy glaze.
Step 5: Coat the Meatballs
Toss the cooked meatballs in the glaze until evenly coated. Allow them to simmer for 1–2 minutes to soak up the flavors.
Step 6: Prepare the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha or gochujang, lime juice, sesame oil, and sugar. Adjust spice level to your taste.
Step 7: Serve and Enjoy
Arrange the glazed meatballs on a platter, drizzle extra glaze over the top, and garnish with sesame seeds and green onions. Serve warm with the spicy mayo dip on the side.
Expert Tips for Perfect Korean BBQ Meatballs
- Don’t Overmix: Gentle mixing keeps the meatballs juicy.
- Soak the Breadcrumbs: Letting breadcrumbs absorb milk before mixing results in a softer texture.
- Uniform Size: Roll meatballs evenly for consistent cooking.
- Taste Test: Fry a small piece of the mixture before shaping to adjust seasoning.
- Double the Sauce: If serving over rice or noodles, make extra glaze to drizzle on top.
Variations to Try
- Protein Swaps: Use chicken, turkey, or even plant-based ground meat.
- Gluten-Free Version: Replace soy sauce with tamari and use gluten-free breadcrumbs.
- Kid-Friendly: Reduce gochujang and chili flakes for a sweeter, milder version.
- Meal Prep: Shape raw meatballs, freeze them, and cook from frozen as needed.
- Healthy Twist: Bake or air-fry instead of pan-frying for a lighter option.
Serving Suggestions
- As an Appetizer: Perfect for parties or game nights, served with toothpicks.
- With Rice: A classic pairing — serve over steamed jasmine or sticky rice.
- Lettuce Wraps: Wrap meatballs in crisp lettuce leaves for a fresh, crunchy bite.
- With Noodles: Toss with soba or rice noodles for a hearty meal.
- Party Platter: Arrange with other small bites like dumplings and spring rolls.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked or uncooked meatballs (without glaze) for up to 3 months.
- Reheating: Warm gently in a skillet with a splash of water to loosen the glaze.
Final Thoughts
Korean BBQ meatballs with spicy mayo dip are more than just a tasty snack — they’re a versatile dish that works for any occasion. The combination of juicy meatballs, sticky glaze, and creamy dip creates a flavor-packed experience that’s sure to win over guests and family alike. With simple ingredients, customizable spice levels, and multiple cooking options, this recipe is approachable for beginners yet impressive enough for entertaining.
Whether you serve them at a party, pack them for lunch, or make them the star of dinner, these Korean BBQ meatballs are bound to become a favorite in your kitchen.
Korean bbq meatballs with spicy mayo dip Recipe
Description
These Korean BBQ meatballs with spicy mayo dip are a flavorful fusion of tender, juicy meatballs glazed with a sweet, savory, and slightly spicy Korean-style sauce, paired with a creamy, tangy mayo dip for balance. Perfect as an appetizer, party snack, or even served over rice for a hearty meal, this recipe is easy to make and guaranteed to impress.
Ingredients
For the Meatballs:
For the Korean BBQ Glaze:
For the Spicy Mayo Dip:
Garnishes (Optional but Recommended):
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, egg, breadcrumbs soaked in milk, garlic, ginger, green onions, soy sauce, sesame oil, black pepper, and chili flakes. Mix gently with your hands until everything is just combined—avoid overmixing to keep meatballs tender.
Shape the Meatballs
- Using slightly damp hands, roll the mixture into even-sized meatballs (about 1 inch in diameter). Place them on a parchment-lined baking sheet or a greased plate if pan-frying.
Cook the Meatballs
- Option A – Bake: Preheat oven to 190°C (375°F). Place meatballs on a lined baking tray and bake for 20–25 minutes until cooked through.
- Option B – Pan-Fry: Heat 2 tbsp oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until golden brown and cooked inside (10–12 minutes).
Make the Korean BBQ Glaze
- In a saucepan, combine soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, ginger, and water. Simmer over medium heat for 3–4 minutes. Add cornstarch slurry and stir until the sauce thickens to a glossy glaze.
Coat the Meatballs
- Add cooked meatballs to the glaze and toss gently until fully coated. Let them simmer for 1–2 minutes in the sauce to absorb flavor.
Prepare the Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, sriracha (or gochujang), lime juice, sesame oil, and sugar (if using). Mix until smooth and creamy.
Plate and Serve
- Arrange glazed Korean BBQ meatballs on a serving platter. Drizzle extra sauce on top, sprinkle with sesame seeds and green onions. Serve warm with the spicy mayo dip on the side.
Note
Protein Swap: Can substitute beef with chicken, turkey, or even lamb.
Spice Control: Adjust gochujang and chili flakes based on your spice tolerance.
Make Ahead: Meatballs can be shaped ahead and frozen raw. Cook directly from frozen, adding 5 extra minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen glaze.
Serving Suggestion: Serve as appetizers, in lettuce wraps, or over steamed rice for a full meal.
