Korean BBQ Meatballs Dip (Print Version)
# Ingredients:
→ For the Meatballs
01 -
450g ground beef or a mix of beef and pork
02 -
½ cup panko breadcrumbs
03 -
1 egg
04 -
2 cloves garlic, minced
05 -
1-inch piece ginger, grated
06 -
2 tbsp soy sauce
07 -
1 tbsp gochujang (Korean chili paste)
08 -
1 tbsp brown sugar
09 -
1 tbsp sesame oil
10 -
½ tsp salt
11 -
¼ tsp black pepper
12 -
2 green onions, finely chopped
→ For the Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tbsp honey or brown sugar
15 -
1 tbsp gochujang
16 -
1 tbsp rice vinegar
17 -
1 tbsp sesame oil
18 -
1 tsp garlic, minced
19 -
1 tsp ginger, minced
20 -
1 tsp cornstarch mixed with 2 tbsp water (to thicken)
→ For the Spicy Mayo Dip
21 -
½ cup mayonnaise
22 -
1 tbsp gochujang
23 -
1 tbsp lime juice
24 -
1 tsp honey
25 -
½ tsp garlic powder
→ For Garnish
26 -
Sesame seeds
27 -
Chopped green onions
# Instructions:
01 -
Combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions in a large mixing bowl. Mix gently until just combined.
02 -
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
03 -
Heat oil in a large skillet and cook the meatballs, turning occasionally, until browned and cooked through, about 10-12 minutes.
04 -
Preheat the oven to 200°C and bake the meatballs for 18-20 minutes.
05 -
Preheat the air fryer to 190°C and cook the meatballs for 10-12 minutes, shaking the basket halfway through.
06 -
In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
07 -
Toss the cooked meatballs in the warm glaze until fully coated.
08 -
Whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.
09 -
Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip on the side.
# Notes:
01 -
These meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
02 -
For added texture, top with chopped sesame seeds or crushed peanuts before serving.
03 -
Adjust the gochujang or sriracha amounts to suit your preferred spice level.