Korean BBQ Meatballs with Spicy Mayo Dip in 30 min!

Introduction: Where East Meets Indulgence

Looking to shake up your dinner routine with something outrageously flavorful, crowd-pleasing, and simple to prepare? These Korean BBQ meatballs with spicy mayo dip are a guaranteed hit. Picture tender, savory meatballs infused with soy sauce, sesame oil, gochujang, and aromatics, glazed with a sticky-sweet Korean BBQ sauce, and served with a creamy, tangy spicy mayo dip on the side. Each bite is a melody of umami, heat, sweetness, and creaminess.

This recipe is where comfort food meets Korean street-style flavor, combining the familiarity of juicy meatballs with the vibrant punch of Korean ingredients. It’s approachable for beginners, customizable for picky eaters, and elevated enough for special gatherings.

Whether served as an appetizer, party snack, or main dish with rice or noodles, these meatballs check every box: protein-packed, irresistibly sticky, and loaded with global flair.

Why You’ll Love These Korean BBQ Meatballs

Bold Korean flavors made accessible with pantry staples
Multiple cooking methods: pan-fried, baked, or air-fried
A versatile dip that also pairs well with fries, veggies, or sandwiches
Perfect for meal prep, entertaining, or weeknight dinners
Easily adjustable heat and sweetness levels
Kid-approved and freezer-friendly

The Inspiration Behind This Recipe

Korean barbecue has captured the global food scene with its deep umami flavors, fermented heat, and sweet-savory marinades. Gochujang — a fermented Korean chili paste — adds both complexity and heat, while sesame oil and soy sauce provide the signature Korean umami.

This dish brings the essence of Korean BBQ into bite-sized meatballs, combining Western comfort with Eastern flavors. The spicy mayo dip nods to popular Korean street food condiments, creating an addictive fusion of creamy and spicy elements that you’ll want to put on everything.

It’s a recipe born from cultural appreciation, home kitchen practicality, and, quite frankly, a love for all things sticky, savory, and soul-warming.

Ingredients Breakdown

For the Meatballs

1 lb (450 g) ground beef or chicken – Both work well, but chicken yields a leaner result.
½ cup panko breadcrumbs – For moisture and a light texture.
1 egg – Acts as a binder.
2 cloves garlic, minced – Essential aromatic.
1-inch piece ginger, grated – Adds brightness and warmth.
1 tbsp gochujang – The spicy, fermented kick.
2 tbsp soy sauce – Base umami flavor.
1 tbsp brown sugar – Balances the heat.
1 tbsp sesame oil – Adds nuttiness.
½ tsp salt & ¼ tsp black pepper – Basic seasoning.
2 green onions, finely chopped – For freshness and color.

For the Korean BBQ Glaze

¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic (minced)
1 tsp ginger (minced)
1 tsp cornstarch + 2 tbsp water – Thickening slurry.

For the Spicy Mayo Dip

1 tbsp gochujang
½ cup mayonnaise
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder

For Garnish

Sesame seeds
Chopped green onions

Step-by-Step Preparation

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Use clean hands or a spatula to gently mix until just incorporated. Overmixing can toughen the meatballs.

Let the mixture rest for 5 minutes so the breadcrumbs absorb the moisture and the flavors meld.

Step 2: Shape the Meatballs

Form into evenly sized meatballs, about 1–1.5 inches wide. A cookie scoop can ensure uniform size. Place on a parchment-lined tray.

Step 3: Cooking Options

Choose your preferred method:

Pan-Frying (classic flavor):

Heat 1 tbsp of oil in a large skillet over medium.
Sear meatballs in batches, turning regularly until browned and fully cooked (10–12 minutes).

Baking (hands-off & healthier):

Preheat oven to 400°F (200°C).
Place meatballs on a lined tray.
Bake for 18–20 minutes, flipping halfway if desired.

Air Frying (crispy & fast):

Preheat air fryer to 375°F (190°C).
Cook meatballs in a single layer for 10–12 minutes, shaking halfway through.

Step 4: Make the Korean BBQ Glaze

In a small saucepan, combine all glaze ingredients except the cornstarch mixture. Bring to a gentle simmer on medium heat.

Add the cornstarch slurry, stir continuously until thickened (1–2 minutes). Remove from heat and set aside.

Step 5: Glaze the Meatballs

Place the cooked meatballs in a large bowl. Pour the warm glaze over and toss gently until they’re evenly coated with the sticky, glossy sauce. Let them rest for 2–3 minutes to absorb the flavor.

Step 6: Prepare the Spicy Mayo Dip

Whisk all dip ingredients in a small bowl until smooth. Adjust the heat by adding more gochujang or lime juice for acidity.

Refrigerate until ready to serve. It thickens slightly upon chilling and becomes even more flavorful.

Step 7: Garnish & Serve

Arrange glazed meatballs on a serving platter. Drizzle with leftover glaze, if desired. Sprinkle with toasted sesame seeds and chopped green onions for color and crunch.

Serve hot with a small bowl of spicy mayo dip on the side.

Optional: Pair with jasmine rice, lettuce wraps, or steamed buns for a complete meal.

Serving Ideas & Variations

Lettuce wraps: Serve with crisp romaine or butter lettuce for a Korean-style ssam experience.
Rice bowls: Layer with steamed rice, pickled veggies, and an extra drizzle of spicy mayo.
Party appetizer: Skewer each meatball with a toothpick and serve with dip for effortless finger food.
Kids’ version: Skip the gochujang in the glaze and dip to make it milder.

Make it vegetarian? Swap the meat for cooked lentils, mashed tofu, or finely chopped mushrooms + oats.

Nutritional Information (per 3 meatballs + dip)

Calories: ~320
Protein: 18g
Carbs: 12g
Sugars: 7g
Fat: 22g
Sodium: ~700mg

FAQ – Korean BBQ Meatballs with Spicy Mayo Dip

Can I make these meatballs ahead of time?
Yes! Cooked meatballs can be stored in the fridge for 3–4 days or frozen for up to 3 months.

Is gochujang very spicy?
It’s more flavorful than fiery. Medium heat with umami depth. Use less or more depending on taste.

What if I don’t have gochujang?
Mix sriracha with a touch of miso and honey for a close alternative.

Can I use ground pork or turkey?
Absolutely. Pork adds richness, turkey keeps it leaner. Adjust cooking time if needed.

Is it gluten-free?
Use tamari instead of soy sauce and gluten-free breadcrumbs.

How do I store leftovers?
Keep meatballs and dip in separate airtight containers. Reheat meatballs gently and stir the dip before serving again.

Can I make it spicier?
Yes! Add extra gochujang or a pinch of red pepper flakes to the glaze or dip.

What beer or drink pairs best?
A light lager or citrusy IPA balances the spicy-sweet profile. Non-alcoholic? Try iced green tea or cucumber lemonade.

Conclusion

These Korean BBQ meatballs with spicy mayo dip are more than just a dish—they’re a flavor journey. Perfect for parties, weeknights, or meal prep, they bring the vibrancy of Korean cuisine to your table with minimal effort.

Sticky, spicy, savory, and endlessly satisfying, this recipe proves that bold doesn’t have to mean complicated. Once you try them, you’ll want to make a double batch every time—and we won’t blame you.

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