Classic Korean BBQ Meatballs with Spicy Mayo
These Classic Korean BBQ Meatballs are bursting with savory and slightly spicy flavors, coated in a rich gochujang-based sauce and served with a creamy, zesty spicy mayo.
Equipment
- large bowl
- baking sheet
- parchment paper
- small saucepan
- whisk
Ingredients
For the Meatballs
- 1 ½ lbs lean ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons finely chopped green onions (white and light green parts)
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon black pepper
For the Korean BBQ Sauce
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup brown sugar (packed)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon sesame seeds for garnish
- ½ teaspoon red pepper flakes Optional
For the Spicy Mayo
- ½ cup mayonnaise
- 1-2 tablespoons gochujang or sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Instructions
Prepare the Meatballs
- In a large bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, and black pepper, mixing gently to avoid tough meatballs.
Form and Bake Meatballs
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Preheat oven to 400°F (200°C) and bake meatballs for 18-22 minutes until cooked through.
Make the Korean BBQ Sauce
- While meatballs bake, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, grated ginger, minced garlic, and optional red pepper flakes in a small saucepan.
- Bring sauce to a simmer over medium heat, stirring occasionally, until it slightly thickens in about 5-7 minutes.
Coat and Serve
- Once cooked, add meatballs to the warm BBQ sauce and gently toss to coat, or pour sauce over meatballs in a serving bowl.
- In a small bowl, whisk together mayonnaise, gochujang (or sriracha), rice vinegar, and sesame oil until smooth.
- Garnish sauced meatballs with sesame seeds and green onions; serve hot with a generous drizzle or side of spicy mayo.
Notes
For extra heat, increase the amount of gochujang in both the BBQ sauce and spicy mayo. If you prefer a milder flavor, reduce the gochujang or omit the red pepper flakes. These meatballs are great served with rice, noodles, or as appetizers.