Meat - Korean BBQ Meatballs

Korean BBQ Meatballs

 Foodie Frenzy
29-Jun-25
Edit / Create New

Ingredients:

For the Meatballs

  • 500g minced beef
  • ½cup breadcrumbs (panko or regular)
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 spring onions, finely chopped
  • 2tbsp soy sauce
  • 1tsp sesame oil

For the Korean BBQ Glaze

  • 3tbsp soy sauce
  • 1tbsp gochujang (Korean chili paste)
  • 2tbsp brown sugar
  • 1 cloves garlic, minced
  • 1tsp fresh ginger, grated
  • 1tsp sesame oil
  • 1tsp rice wine vigegar
  • 1tsp cornstarch + 2tbsp water
  • good pinch of salt
  • freshly ground pepper
  • 2 cloves of garlic

 

Spicy Mayo Dip

  • ½cup mayonnaise
  • 1tbsp sriracha
  • 1tbsp lime juice

Method:

This makes around 20 meatballs, so enough for 4 people.

  1. Prepare the Meatballs: 
    In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, and sesame oil.
    Mix gently until just combined.
  2. Shape the Meatballs:
    Using a small scoop or hands, form 1-inch meatballs (about 20-24 meatballs).
  3. Sear the Meatballs:
    Heat a skillet over medium-high heat with a bit of oil. Sear meatballs on all sides for 6-8 minutes until browned.
  4. Prepare the Sauce:
    In a bowl, whisk together soy sauce, gochujang, brown sugar, garlic, ginger, sesame oil, and rice vinegar.
    Add cornstarch slurry if a thicker consistency is desired.
  5. Simmer the Meatballs:
    Pour the sauce into the skillet and reduce heat to medium-low.
    Let the meatballs simmer for 10-15 minutes until fully cooked and glazed.
  6. Make the Spicy Mayo Dip:
    In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust to taste.
  7. Garnish & Serve:
    Drizzle the spicy mayo over the meatballs or serve on the side for dipping.
    Garnish with sesame seeds and chopped green onions.