Korean BBQ Meatballs With Spicy Mayo Dip Recipe

I perfected my Korean Bbq Meatballs glazed in a sticky, umami-rich sauce with a creamy spicy mayo dip, and I’m revealing the one surprising ingredient that pulls everything together.

I love these Korean BBQ meatballs because the glaze gets so sticky and savory you almost can’t wait to pick one up. I use ground beef so they stay juicy, and a spoonful of gochujang brings that deep, spicy kick that makes people do a double take.

They’re shockingly easy even when I rush, and the creamy spicy mayo balances the heat in a way that makes everyone suspiciously quiet. Whether you serve them as an appetizer or a main, they disappear fast and people always ask what your secret is, even though I only half tell them.

Korean Bbq Meatballs

Ingredients

• Ground beef or pork gives protein and juiciness, can be fatty so trim if wanted.
• Panko adds crunch and stretches meatballs, mostly carbs, light texture, not very filling.
• Gochujang gives spicy, sweet, fermented depth, some carbs from sugar, very punchy.
• Soy sauce brings salty, savory umami, low calories but high sodium so watch it.
• Sesame oil adds toasty aroma and fat, small amount packs big flavor.
• Garlic and ginger give bright, warming aromatics, lots of health benefits some say, little calories.
• Mayo makes creamy, rich dip, lots of fat; gochujang adds sweet heat, dont be shy.

Ingredient Quantities

• 1 pound (450 g) ground beef or ground pork, or a mix
• 1/2 cup (50 g) panko breadcrumbs
• 1 large egg
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce (for meatballs)
• 1 tablespoon sesame oil (for meatballs)
• 1 tablespoon brown sugar (for meatballs)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil (vegetable or canola)
• 1/3 cup (80 ml) soy sauce for glaze
• 2 tablespoons gochujang (Korean chili paste) for glaze
• 3 tablespoons brown sugar or 2 tablespoons honey for glaze
• 2 tablespoons rice vinegar (for glaze)
• 1 clove garlic, minced (for glaze)
• 1 teaspoon grated fresh ginger (for glaze)
• 1 tablespoon cornstarch
• 2 tablespoons water (for mixing with cornstarch)
• 1/2 cup mayonnaise
• 2 tablespoons gochujang for spicy mayo
• 1 tablespoon rice vinegar or lime juice for mayo
• 1 teaspoon honey or sugar for mayo
• 1 teaspoon sesame oil for mayo
• 1 to 2 teaspoons water to thin the mayo if needed
• 2 teaspoons toasted sesame seeds
• 2 scallions, thinly sliced for garnish

How to Make this

1. In a big bowl mix 1 pound ground beef or pork, 1/2 cup panko, 1 large egg, 3 thinly sliced green onions, 2 minced garlic cloves, 1 teaspoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Dont overwork it, just combine until evenly mixed.

2. Shape into about 1 to 1 1/4 inch meatballs (use a spoon or cookie scoop so they are even), then chill 10 minutes if you have time it helps them hold together.

3. Heat 2 tablespoons neutral oil in a large skillet over medium heat. Brown the meatballs in batches, turning so they get color all over, about 6 to 8 minutes total depending on size. If you prefer baking, place on a sheet and roast at 400 F (200 C) for 15 to 18 minutes. Transfer browned meatballs to a plate.

4. Whisk together the glaze: 1/3 cup soy sauce, 2 tablespoons gochujang, 3 tablespoons brown sugar or 2 tablespoons honey, 2 tablespoons rice vinegar, 1 minced garlic clove and 1 teaspoon grated ginger.

5. Return the skillet to medium, pour in the glaze and bring to a simmer, scraping up any browned bits. Mix 1 tablespoon cornstarch with 2 tablespoons water until smooth and whisk that slurry into the simmering glaze, cook until sauce thickens and turns shiny.

6. Add the meatballs back to the pan and toss/coat them in the thickened glaze for 1 to 2 minutes so the sauce clings. Make sure they are cooked through to 160 F (71 C) for pork/beef.

7. While meatballs glaze, make the spicy mayo by stirring 1/2 cup mayonnaise with 2 tablespoons gochujang, 1 tablespoon rice vinegar or lime juice, 1 teaspoon honey or sugar, 1 teaspoon sesame oil and 1 to 2 teaspoons water to reach dipping consistency. Taste and adjust heat or sweetness.

8. Plate the meatballs, sprinkle 2 teaspoons toasted sesame seeds and the thinly sliced 2 scallions over the top. Serve hot with the spicy mayo on the side for dipping, its a great crowd pleaser.

Equipment Needed

1. Big mixing bowl (dont use a tiny one, you need room to combine)
2. Measuring cups and spoons
3. Spoon or 1 tablespoon cookie scoop to portion even meatballs
4. Cutting board and sharp knife for scallions and garlic
5. Large skillet or heavy frying pan (or a rimmed sheet pan if you bake them)
6. Spatula or tongs to turn and move meatballs
7. Small bowl and whisk for the glaze and cornstarch slurry
8. Instant read thermometer to confirm 160 F and a sheet pan if roasting

FAQ

Korean BBQ Meatballs With Spicy Mayo Dip Recipe Substitutions and Variations

• Ground beef or pork: swap for ground turkey or chicken if you want leaner meat, just add a tablespoon oil or an extra egg if the mix feels dry. For a vegetarian option use crumbled firm tofu (press out liquid first) or a plant based ground, they work surprisingly well.
• Panko breadcrumbs: use plain breadcrumbs, crushed saltine crackers, or quick oats pulsed a few times in a blender. Oats absorb more moisture so use slightly less than the recipe calls for.
• Gochujang (for glaze): if you dont have it mix 1 tablespoon sambal oelek or sriracha with 1/2 tablespoon miso or soy sauce and 1 teaspoon brown sugar or honey to mimic the sweet fermented heat.
• Mayonnaise (for spicy mayo): swap with full fat Greek yogurt or sour cream for a tangy lighter dip, or use vegan mayo if you need dairy free. If using yogurt add a little oil or extra honey to match mayo richness.

Pro Tips

1. Keep the mix gentle — overworking makes dense meatballs. Use a scoop or big spoon and wet your hands so the meat doesn’t stick, then chill for a bit so they firm up. Trust me, they hold together way better that way.

2. Toast the panko briefly in a dry pan or oven before mixing to give more texture and help the meatballs not turn soggy, especially if your mix is a bit wet. If you do need to squeeze moisture from veggies or thawed meat, pat them dry with paper towels first.

3. Make your sauce flexible for different tastes: before you add the chili paste, reserve some of the soy/sweet/vinegar mix so you can make a milder batch for kids or spice-averse guests. Also mix the cornstarch with cold water until perfectly smooth so it goes in without clumps, add it slowly and watch the shine form.

4. You can make these ahead and freeze on a tray, then reheat in the warmed glaze so they stay saucy; or store cooked meatballs in the sauce in the fridge, they actually taste better the next day. For a glossy finish stir in a small knob of butter or a splash of sesame oil at the end, and taste the spicy mayo — add a pinch of sugar or extra vinegar to balance heat if needed.