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These Korean BBQ meatballs turn everyday stuff into a bold punch of flavor, landing your taste buds right in Seoul. You get sweet, salty, and spicy all alongside each other. They rock as a main over rice or make a killer snack on their own.
The first time I made these was for a friend's potluck after she'd just returned from Korea. Best moment ever? Her Korean mother-in-law asked for the directions. Still makes me grin.
Tasty Ingredients
- Mayonnaise: Sets the creamy vibe for the dip; Kewpie makes it extra smooth if you can get it
- Green onions: Bring crisp freshness; grab some that look bright and snappy
- Sesame oil: Delivers that toasty, nutty roundness you expect from Korean eats; toasted is best for that boost
- Gochujang: Packs in the sweet spice you crave from Korean sauces; hunt for it where the international foods are
- Panko breadcrumbs: Keep everything light and fluffy; trust, they beat regular ones for texture
- Ground beef: Juicy and loaded with flavor; try 80/20 fattiness for top results
Simple Step-by-Step Guide
- Dress It Up:
- Lay glazed balls out on your serving platter, toss over a handful of green onions and sesame seeds, and set out the spicy mayo for dipping or drizzle it on top for extra flair.
- Mix the Dip:
- Whip all your spicy mayo stuff in a little bowl so it's creamy and even. Give it a taste and tweak as you like. Chill out and make this ahead if you want—the dip just gets better.
- Get ‘Em Coated:
- Drop your hot meatballs into the glossy sauce and roll them around till every one is covered. Let them hang out for two minutes so the flavor soaks in, then move them to your plate.
- Bubble Up the Glaze:
- Pop all glaze bits (but skip the cornstarch stuff for now) in a pot, simmer about three minutes until it smells awesome. Now pour in the cornstarch, stir a bit, and keep it going until the sauce’s thick but you can still pour it around.
- Brown Those Meatballs:
- To fry, heat oil (just a couple spoonfuls) in a skillet, set the heat on medium, and put in the balls. Don’t crowd the pan. Flip every so often until all sides look golden and they're hot inside (aim for 160°F if you check). You may need two rounds.
- Shape Up:
- Take that meat mixture and roll balls about 1 to 1.5 inches. A little water on your hands stops sticking and gives smoother results. Uniform size matters—helps everything cook the same. You’ll get about 24 balls.
- Combine Everything:
- Use your hands to blend everything in a big bowl, but don’t squish it too much. Just enough folding to make things even, maybe half a minute tops.
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Need-To-Know Info
You can serve these crazy flexible meatballs on rice for a cozy meal or stick toothpicks in and pass them around. Want to feed a crowd? Double up—they freeze great. Each one lands at about 85 calories, so you’re good for protein.
Seriously, gochujang is the real star here. I found out how good it was after a work friend brought in homemade bulgogi. Couldn’t resist—I sped to an Asian grocer and grabbed three tubs. Now if my family spots that red tub, they know something tasty’s coming soon.
Advance Prep Tips
Perfect make-ahead move: shape your meatballs, stash raw ones in the fridge for a day or freeze on a tray until hard, then bag them up. That sauce? Whip it up three days early and just warm gently to use. For easy parties, prep every part a day in advance and rewarm in a slow cooker with glaze for hassle-free hosting.
How to Dish It Up
Go all out with a vibe from Korea—seconds with pickled cukes, kimchi, and fluffy rice. Make a quick rice bowl with meatballs, sliced avo, carrot ribbons, and scatter furikake on top. They also crush it as mini sandwiches in slider buns with cucumbers and spicy mayo.
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Swap Options
No gochujang on hand? Mix sriracha with honey and a touch of miso paste instead. Want lighter balls? Use chicken or turkey, just add a little more oil. If you're avoiding gluten, go for puffed rice cereal, crushed. Dairy-free? Try coconut yogurt in your dip and squeeze in more lime to keep it zingy.
Common Questions
- → What keeps my meatballs juicy?
Don’t mix your meat too much and try not to squish it all together. Baking or tossing in the air fryer helps them stay soft.
- → Is it possible to prep these meatballs in advance?
Absolutely! Keep cooked ones chilled for up to 3 days or pop them in the freezer for 3 months. Just warm them up before eating.
- → What’s a good swap for gochujang?
If you’re out, stir in sriracha or even another chili paste but expect the flavor to change a bit.
- → How do I make these more or less spicy?
Add extra gochujang for heat or toss in chili flakes. If you want it mild, use less paste.
- → Is there a way to make it gluten-free?
Go for gluten-free breadcrumbs and switch soy sauce with tamari to skip the gluten.