Korean BBQ Meatballs with Spicy Mayo Dip
Tender Korean BBQ-flavored meatballs glazed in a sweet-savory sauce, served with creamy spicy mayo dip. Perfect fusion comfort food for parties and dinners.
The Art of Korean BBQ Flavor
Authentic Korean BBQ flavor comes from the balance of sweet, savory, and umami elements. The combination of soy sauce, sesame oil, ginger, and garlic creates the foundation, while Korean BBQ sauce and honey provide the characteristic sweet-savory glaze that makes these meatballs irresistible.
The dual-meat combination of beef and pork ensures optimal texture and flavor. The pork adds richness and helps keep the meatballs tender, while the beef provides the meaty flavor that pairs perfectly with Korean seasonings. Handle the mixture gently to maintain the tender texture.
💡 Professional Tip
Chill the formed meatballs for 15 minutes before cooking to help them hold their shape better. Apply the glaze only in the last 2 minutes to prevent burning while allowing it to caramelize beautifully.
Frequently Asked Questions
Yes, you can form the meatballs up to 24 hours ahead and refrigerate. You can also cook them completely and reheat gently in a 350°F oven for 8-10 minutes.
Most grocery stores carry Korean BBQ sauce (bulgogi sauce) in the international aisle. You can also make your own with soy sauce, brown sugar, garlic, ginger, and sesame oil.
Yes, bake at 400°F for 18-20 minutes, turning once. Brush with glaze in the last 5 minutes of baking for best results.
Red pepper flakes work as a substitute, though the flavor will be different. Use about half the amount as gochugaru is milder and fruitier than regular red pepper flakes.
Use a meat thermometer to check for an internal temperature of 160°F (71°C). The meatballs should feel firm when gently pressed and show no pink in the center.
These work great over steamed rice, in lettuce wraps, or as appetizers. They also pair well with Asian slaw, pickled vegetables, or served alongside Korean banchan (side dishes).
Yes, but add an extra tablespoon of sesame oil and consider mixing with ground pork to prevent dryness. Turkey alone can result in less flavorful meatballs.
Store in the refrigerator for up to 3 days. The spicy mayo keeps separately for up to a week. Reheat meatballs gently to preserve the glaze.
Recipe Troubleshooting Guide
Meatballs Fall Apart
Problem: Meatballs break apart during cooking
Solution: Don't overmix the meat, add an extra egg if mixture seems loose, and chill before cooking. Handle gently when turning.
Glaze Burns
Problem: Korean BBQ glaze burns before meatballs cook through
Solution: Lower heat to medium and add glaze only in the last 2 minutes. The honey can burn quickly at high temperatures.
Too Salty
Problem: Meatballs turn out too salty
Prevention: Korean BBQ sauce is already salty, so reduce added soy sauce. Serve with plain rice to balance the saltiness.
Dry Meatballs
Problem: Meatballs turn out dry despite proper cooking
Recovery: Use the beef-pork combination, don't overmix, and don't overcook. The internal temperature should reach exactly 160°F.
Bland Flavor
Problem: Meatballs lack Korean BBQ flavor
Prevention: Increase ginger and garlic, use quality Korean BBQ sauce, and ensure adequate glazing. Let flavors meld by resting 5 minutes before serving.
Spicy Mayo Issues
Too Sweet: Add more sriracha and a pinch of garlic powder
Too Salty: Add more lime juice or a touch of honey to balance
Bland: Increase sriracha, add minced garlic, or include a dash of rice vinegar
Selecting Authentic Asian Ingredients
The key to authentic Korean BBQ flavor lies in quality Asian ingredients. Fresh ginger and garlic are essential - avoid powder substitutes as they lack the bright, pungent notes that define Korean cuisine. Sesame oil should be toasted for the characteristic nutty aroma that complements the meat beautifully.
Korean BBQ sauce varies by brand, so taste and adjust accordingly. Some are sweeter while others are more savory. Gochugaru (Korean red pepper flakes) provides a unique fruity heat that's milder than regular red pepper flakes, making it perfect for building complex flavor layers.
Essential Ingredient Notes
- Korean BBQ Sauce: Look for bulgogi sauce or Korean BBQ marinade. Brands like CJ Bibigo or Annie Chun's work well. Check the ingredients - it should contain soy sauce, sugar, garlic, and Asian pear or apple.
- Sesame Oil: Always use toasted sesame oil, not regular sesame oil. A little goes a long way - it should smell nutty and aromatic. Store in the refrigerator after opening.
- Fresh Ginger: Use a microplane grater for the finest texture. Fresh ginger should be firm with smooth skin. Peel with a spoon edge to minimize waste.
Mastering the Korean BBQ Glaze
The secret to perfect Korean BBQ meatballs is in the glazing technique. The glaze should be applied only in the final minutes of cooking to prevent burning while allowing enough time for caramelization. The natural sugars in the Korean BBQ sauce and honey create a beautiful lacquered finish.
Temperature control is crucial when working with sweet glazes. Medium heat allows the meatballs to cook through while the glaze reduces and thickens. The finished glaze should be glossy and coat the meatballs without being overly thick or sticky.
Perfect Glazing Technique
Cook meatballs until almost done, then brush with glaze and continue cooking for 2 minutes, turning to coat all sides. The glaze should bubble and become glossy without burning.
Korean BBQ Meatballs with Spicy Mayo Dip
📋 Ingredients
For the Meatballs
- 60ml Korean BBQ sauce (bulgogi sauce)Creates the signature flavor base
- 30ml honeyAdds sweetness and helps glazing
- 15ml rice vinegarBalances sweetness with acidity
- 120ml mayonnaiseBase for the creamy spicy dip
- 15ml srirachaProvides heat and tang
- 15ml lime juiceBrightens the spicy mayo
- 2 tbsp sesame seedsFor garnish and nutty crunch
For the Glaze and Dip
- 680g ground beef (80/20 blend)Provides meaty flavor and good fat content
- 225g ground porkAdds richness and keeps meatballs tender
- 2 large eggs, beatenHelps bind the mixture
- 45ml soy sauceProvides umami and saltiness
- 15ml sesame oilEssential for authentic Korean flavor
- 4 cloves garlic, mincedFresh garlic is crucial for flavor
- 2.5cm fresh ginger, gratedProvides aromatic warmth
Instructions
Prepare Meatball Mixture
In a large bowl, combine ground beef, ground pork, eggs, panko breadcrumbs, 2 tbsp soy sauce, rice wine, sesame oil, garlic, ginger, and green onions. Mix gently until just combined. Form into 24 meatballs, about 1.5 inches in diameter.
Make Korean BBQ Glaze
In a small bowl, whisk together Korean BBQ sauce, remaining soy sauce, honey, rice vinegar, and gochugaru. Set aside for glazing.
Prepare Spicy Mayo Dip
In another bowl, combine mayonnaise, sriracha, and lime juice. Mix until smooth and adjust spice level to taste. Refrigerate until serving.
Cook the Meatballs
Heat vegetable oil in a large skillet over medium-high heat. Cook meatballs in batches, turning to brown all sides, about 8-10 minutes total. Brush with Korean BBQ glaze during the last 2 minutes of cooking.
Finish and Serve
Transfer glazed meatballs to serving plate. Sprinkle with sesame seeds and garnish with fresh cilantro. Serve immediately with spicy mayo dip on the side.
Recipe Notes & Tips
Storage
Cooked meatballs keep in the refrigerator for up to 3 days. Store the spicy mayo separately. Reheat gently in a 350°F oven to preserve the glaze.
Serving Suggestions
Serve over steamed rice, in lettuce cups, or as appetizers with toothpicks. These also work wonderfully in rice bowls with pickled vegetables and kimchi.
Variations
Try adding finely chopped shiitake mushrooms to the meat mixture, or experiment with different spicy mayo variations using gochujang instead of sriracha for more authentic Korean heat.