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.
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
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.
Notes
Use gochujang paste sparingly if you prefer a milder heat.
Baking instead of pan-searing? Flip halfway through and glaze at the end.
For a lighter version, use ground chicken and Greek yogurt in place of mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main, Appetizer
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs
- Calories: 410
- Sugar: 5g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
Keywords: Korean BBQ meatballs, gochujang, spicy mayo, appetizer, skillet