Korean BBQ Meatballs

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction 

 

Some of my best food memories are built around Korean BBQ nights. The sizzling meat, the smoky aroma, and the endless array of side dishes always made the table feel festive. But as much as I love grilling bulgogi or galbi, sometimes I crave those same flavors in a more casual, shareable way. That’s how I discovered Korean BBQ Meatballs with Spicy Mayo Dip.

The first time I made them was for a potluck with friends. I wanted something quick, fun to eat, and bursting with flavor—something that would bring a taste of Korea to the party without the hassle of firing up a grill. The result? Juicy, tender meatballs infused with Korean-inspired seasonings, glazed in a sweet-savory sauce, and paired with a creamy, spicy mayo dip. They disappeared in minutes!

Since then, this dish has become a go-to in my kitchen—perfect for game nights, appetizers, family dinners, or even meal prep. The meatballs are easy to make, packed with umami, and the dip adds the perfect punch of heat and creaminess.

If you’re looking for a crowd-pleasing dish that brings bold flavor to the table, let me walk you through how to make these Korean BBQ Meatballs with Spicy Mayo Dip at home.

 

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Korean BBQ Meatballs with Spicy Mayo Dip Recipe (2025)

Ingredients You Will Need

For the Meatballs

 

  • 1 lb (450g) ground beef (you can also use pork, chicken, or a mix)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 green onions, finely chopped
  • ½ cup breadcrumbs (panko preferred for lightness)
  • 1 egg, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon sugar (or honey)
  • ½ teaspoon black pepper

For the Korean BBQ Glaze

 

  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons gochujang
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger

For Spicy Mayo Dip

 

  • ½ cup mayonnaise
  • 2 tablespoons sriracha (or gochujang for a more Korean twist)
  • 1 teaspoon lime juice or rice vinegar
  • 1 teaspoon honey (optional, for balance)

Garnishes

 

  • Sesame seeds
  • Extra chopped green onions

How to Prepare Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Make the Meatball Mixture

 

  1. In a large mixing bowl, combine ground beef, garlic, ginger, green onions, breadcrumbs, egg, soy sauce, sesame oil, gochujang, sugar, and black pepper.
  2. Mix until well combined but don’t overwork the meat—this keeps the meatballs tender.
  3. Cover and chill in the fridge for 20 minutes to let the flavors meld.

Step 2: Shape the Meatballs

 

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or lightly grease it.
  3. Scoop out portions of the mixture (about 1½ tablespoons each) and roll into bite-sized meatballs.
  4. Place them evenly spaced on the baking sheet.

Step 3: Bake the Meatballs

 

  1. Bake for 15–18 minutes until the meatballs are cooked through and slightly browned.
  2. Alternatively, you can pan-fry them in a skillet over medium heat for about 8–10 minutes, turning occasionally.

Step 4: Make the Korean BBQ Glaze

 

  1. In a saucepan over medium heat, whisk together soy sauce, brown sugar, honey, rice vinegar, gochujang, sesame oil, garlic, and ginger.
  2. Simmer for 3–4 minutes until the sauce thickens slightly and becomes glossy.

Step 5: Coat the Meatballs

 

  1. Once the meatballs are done, transfer them into the glaze.
  2. Toss gently until fully coated.

Step 6: Make the Spicy Mayo Dip

 

  1. In a small bowl, whisk together mayonnaise, sriracha (or gochujang), lime juice, and honey.
  2. Adjust spice and sweetness to your taste.

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

 

  • As an Appetizer: Serve on skewers or toothpicks with a side of spicy mayo for dipping. Perfect for parties or game nights.
  • With Rice or Noodles: Make it a meal by pairing glazed meatballs with steamed white rice or stir-fried noodles.
  • Korean Fusion Sliders: Tuck a few meatballs into slider buns with kimchi slaw and drizzle with spicy mayo for a Korean-inspired sandwich.
  • Party Platter: Arrange on a platter sprinkled with sesame seeds and green onions, with the dip in the center for sharing.

Variations 

 

  1. Chicken Meatballs – Use ground chicken or turkey for a leaner option.
  2. Spicy Kick – Add extra gochujang or even fresh chili peppers into the meat mixture.
  3. Gluten-Free Version – Use gluten-free breadcrumbs and tamari instead of soy sauce.
  4. Cheese-Stuffed Meatballs – Place a small cube of mozzarella or cheddar inside each meatball for a gooey surprise.
  5. Air Fryer Meatballs – Cook at 375°F (190°C) for 12–14 minutes, shaking halfway for a lighter version.
  6. Vegetarian Adaptation – Use plant-based ground meat alternatives and follow the same seasoning and glaze.

Notes

 

  • Chill the Mixture: Resting the meat mixture before shaping helps the flavors come together and prevents the meatballs from falling apart.
  • Don’t Overmix: Handle the mixture gently to keep the meatballs tender.
  • Size Matters: Keep meatballs uniform in size so they cook evenly.
  • Bake vs Fry: Baking is easier and less messy, while pan-frying gives a slightly crispier exterior.
  • Balance the Glaze: Taste as you go—add more honey for sweetness, more vinegar for tang, or more gochujang for spice.

FAQs 

 

Q1. Can I make the meatballs ahead of time?

Yes! You can shape the meatballs and refrigerate them for up to 24 hours before baking. You can also freeze them raw or cooked.

Q2. How do I store leftovers?

Store cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Q3. Can I freeze Korean BBQ meatballs?

Absolutely. Place cooled meatballs on a tray to freeze individually, then transfer to a freezer bag. They keep well for up to 2 months.

Q4. What can I serve with these meatballs besides rice?

They pair wonderfully with noodles, lettuce wraps, stir-fried vegetables, or even inside bao buns.

Q5. Is gochujang very spicy?

Not overly. Gochujang has a deep, fermented chili flavor with mild to medium heat. You can adjust the spice level by reducing or increasing the amount used.

Q6. Can I skip the glaze and just use the dip?

Yes, but the glaze gives the meatballs that signature Korean BBQ flavor. You can also glaze lightly and still serve with the dip for balance.

Final Thoughts

 

Korean BBQ Meatballs with Spicy Mayo Dip are the perfect fusion of comfort and flavor. They take the bold, smoky-sweet taste of Korean BBQ and transform it into an easy, bite-sized dish that’s versatile for any occasion. The juicy meatballs, glossy glaze, and creamy spicy dip create a flavor combination that keeps everyone coming back for more.

What I love most about this recipe is how adaptable it is. You can make it leaner with chicken, spicier with extra gochujang, or playful by tucking them into sliders. They’re great as appetizers for a party, a fun weeknight dinner with rice, or even a meal-prep option you’ll actually look forward to eating.

So, the next time you’re craving Korean BBQ but want something simple, try these Korean BBQ Meatballs with Spicy Mayo Dip. They’ll bring the warmth and excitement of a Korean feast right to your table—without the grill.

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