Name: The Best Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb ground beef or pork; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang; 1 tablespoon brown sugar; 2 green onions, chopped; 1/2 cup breadcrumbs; 1 egg; 1/4 cup soy sauce (for glaze); 1 tablespoon gochujang (for glaze); 1 tablespoon brown sugar (for glaze); 2 tablespoons water (for glaze); 1/3 cup mayonnaise; 1 tablespoon gochujang (for dip); 1 tablespoon lime juice; 1 teaspoon honey

Are you ready to meet your new favorite appetizer or weeknight dinner hero? These Korean BBQ Meatballs with Spicy Mayo Dip are boldly flavored, perfectly juicy, and coated in a rich, sticky glaze that hits all the right sweet, savory, and spicy notes. They make the kind of dish that disappears fast—whether you serve them with toothpicks for a crowd or over rice for a comforting meal.

Each meatball is tender and bursting with Korean-inspired flavors like garlic, sesame, and gochujang. Paired with a creamy, fiery dipping sauce, it’s a dynamic duo that leaves a lasting impression. The balance of heat and sweetness makes this a crowd-pleaser for spice lovers and skeptics alike.

Preparation Phase & Tools to Use

To achieve that perfect sear and glaze, you’ll need a few key tools. First, a mixing bowl is essential for evenly combining the ground meat, seasonings, and aromatics. A cast iron skillet or non-stick frying pan helps develop that irresistible crust on the meatballs while ensuring they cook through evenly. If you prefer oven-baking, a baking sheet lined with parchment and a cooling rack work wonders for an oil-free method.

For the spicy mayo dip, a simple whisk and small mixing bowl will do the trick to combine mayo, gochujang, lime juice, and a touch of honey for balance. And of course, chopsticks or tongs help you turn the meatballs without breaking them apart during cooking.

Ingredients for the Best Korean BBQ Meatballs with Spicy Mayo Dip

Ground beef (or pork) – The base of the meatballs, this provides richness and binds well with the seasonings.

Garlic and ginger – Essential aromatics that lend an unmistakable Korean flavor base.

Soy sauce and sesame oil – Brings salty depth and nutty richness to the meat mix.

Gochujang (Korean chili paste) – Adds heat and umami to both the meatballs and the mayo dip.

Brown sugar – Helps balance the spice and contributes to the caramelized glaze.

Green onions – Offers a fresh bite and brightness that cuts through the richness.

Breadcrumbs and egg – These ensure structure and hold everything together.

Mayonnaise, lime juice, and honey – Key components of the creamy spicy mayo dip that cools and complements the bold meatballs.

How To Make the Best Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Base

In a large bowl, combine ground beef, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, brown sugar, breadcrumbs, chopped green onions, and an egg. Mix until just combined—avoid overmixing to keep the texture tender.

Step 2: Shape and Sear

Form the meat mixture into bite-sized balls using damp hands or a cookie scoop. Heat a cast iron skillet over medium heat and sear the meatballs in batches, turning to brown on all sides.

Step 3: Simmer in Glaze

Once seared, add a quick glaze of soy sauce, gochujang, brown sugar, and a splash of water to the pan. Simmer the meatballs until they’re fully cooked through and coated in the sticky glaze.

Step 4: Whisk the Spicy Mayo

While the meatballs cook, whisk together mayo, gochujang, lime juice, and a touch of honey in a small bowl. Chill until ready to serve.

Step 5: Garnish and Serve

Plate the meatballs and drizzle with spicy mayo or serve it on the side. Garnish with more green onions or sesame seeds for added texture and color.

Serving and Storing Korean BBQ Meatballs

These meatballs are best served hot, garnished with chopped scallions and sesame seeds. You can serve them over steamed rice, tucked into lettuce cups, or on skewers for a party spread. The spicy mayo dip is perfect for spooning or dipping—depending on your mood.

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. For meal prep, portion meatballs with rice and veggies in containers, and store the sauce separately to maintain freshness. Reheat gently in a skillet or microwave.

Frequently Asked Questions

Can I use ground chicken or turkey instead?

Absolutely. Ground chicken or turkey work great as a leaner alternative. Just make sure to adjust cooking time since they can dry out faster than beef or pork.

How spicy are these meatballs?

They’re moderately spicy. The gochujang adds a warm heat, but it’s balanced by the sweetness of brown sugar and the creaminess of the mayo dip. You can scale the gochujang up or down.

Can I bake the meatballs instead of frying?

Yes! Bake them at 400°F (200°C) on a parchment-lined baking sheet for 18–20 minutes, flipping once. You can still simmer them briefly in the glaze afterward for flavor.

What can I substitute for gochujang?

If you can’t find gochujang, a mix of sriracha and miso paste or chili garlic sauce can offer a similar heat and depth.

Can I freeze these meatballs?

Definitely. Cooked meatballs freeze well for up to 2 months. Freeze on a tray first, then transfer to a freezer bag. Thaw and reheat in a pan with a splash of water or glaze.

Want More Asian-Inspired Recipes?

You might also enjoy the bold flavors of the Air Fryer Crispy Honey Sriracha Chicken Bites for another spicy, crowd-pleasing option.

If noodles are your thing, the Spicy Honey Sriracha Chicken with Noodles brings the heat and sweet to your dinner bowl.

For something warm and comforting, try the Crockpot Thai Coconut Chicken Soup, or if you want something unique, check out the Potsticker Soup for a dumpling twist.

Looking for more ways to explore bold sauces? The Fiery Chicken Ramen with Creamy Garlic Sauce might be your next weeknight favorite.

Pin and Tell Me How Yours Turned Out

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If you make these Korean BBQ Meatballs, I’d love to know how they turned out for you. Did you go extra spicy? Did you serve them over rice or as party bites? Let me know in the comments.

For more of my favorite recipes, follow me on Pinterest at LadyPlate.

The Best Korean BBQ Meatballs with Spicy Mayo Dip

Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Juicy Korean BBQ meatballs glazed in a sticky gochujang sauce, served with a spicy, creamy mayo dip. Perfect as an appetizer, party snack, or a bold weeknight dinner over rice.

Instructions

1. In a large bowl, mix ground beef, garlic, ginger, soy sauce, sesame oil, gochujang, brown sugar, green onions, breadcrumbs, and egg until just combined.

2. Shape the meat mixture into 1.5-inch balls using damp hands or a scoop.

3. Heat a skillet over medium and sear the meatballs in batches until browned on all sides.

4. In the same skillet, add 1/4 cup soy sauce, 1 tablespoon gochujang, 1 tablespoon brown sugar, and 2 tablespoons water. Add meatballs and simmer until coated and cooked through.

5. In a small bowl, whisk together mayo, gochujang, lime juice, and honey for the spicy mayo dip. Chill until serving.

6. Serve meatballs hot, garnished with green onions or sesame seeds, alongside the spicy mayo.