Korean BBQ Meatballs (Print Version)
Flavorful meatballs with gochujang, garlic and ginger, topped with sesame seeds and paired with spicy-sweet mayo dip.
# Ingredients:
→ Meatballs
01 -
1 lb ground beef
02 -
2 cloves garlic, minced
03 -
1/2 inch ginger, grated
04 -
2 green onions, finely chopped
05 -
1 egg
06 -
1/4 cup breadcrumbs
07 -
2 tablespoons soy sauce
08 -
1 tablespoon sesame oil
09 -
1 tablespoon gochujang (Korean chili paste)
10 -
1 tablespoon brown sugar
11 -
1 teaspoon rice vinegar
12 -
1 teaspoon cornstarch, optional
13 -
Salt and black pepper, to taste
14 -
Toasted sesame seeds, for garnish
15 -
Chopped scallions, for garnish
→ Spicy Mayo Dip
16 -
1/2 cup mayonnaise
17 -
1 tablespoon gochujang
18 -
1 teaspoon lime juice
19 -
1/2 teaspoon honey
# Steps to Follow:
01 -
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 -
In a mixing bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and season with salt and pepper.
03 -
Mix the ingredients until well combined and form into 1-inch meatballs.
04 -
Place the meatballs on the prepared baking sheet and bake for 18–20 minutes, or until fully cooked and browned.
05 -
In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey until smooth and creamy.
06 -
Serve meatballs warm, drizzled with spicy mayo or with the dip on the side. Garnish with sesame seeds and scallions.
# Additional Notes:
01 -
For a spicier flavor, adjust the amount of gochujang in both the meatballs and the dip.