Korean BBQ Balls Dip (Print-Friendly Version)
# What You'll Need:
→ Meatballs
01 -
2 green onions, minced
02 -
¼ tsp black pepper
03 -
½ tsp salt
04 -
1 tbsp sesame oil
05 -
1 tbsp brown sugar
06 -
1 tbsp gochujang (spicy Korean paste)
07 -
2 tbsp soy sauce
08 -
1-inch piece fresh ginger, grated
09 -
2 cloves garlic, chopped small
10 -
1 egg
11 -
½ cup panko
12 -
1 lb (about 450g) ground beef, or half pork, half beef
→ Korean BBQ Glaze
13 -
1 tsp ginger, grated
14 -
1 tsp garlic, chopped
15 -
1 tbsp sesame oil
16 -
1 tbsp rice vinegar
17 -
1 tbsp gochujang
18 -
2 tbsp brown sugar or honey
19 -
¼ cup soy sauce
20 -
1 tsp cornstarch with 2 tbsp water
→ Spicy Mayo Dip
21 -
½ tsp garlic powder
22 -
1 tsp honey
23 -
1 tbsp lime juice
24 -
1 tbsp gochujang
25 -
½ cup mayo
→ Garnish
26 -
Chopped green onions
27 -
Sesame seeds
# Step-by-Step Directions:
01 -
Put the glazed meatballs on your plate, shake some sesame seeds and green onions over them, then dollop the spicy mayo for dipping on the side.
02 -
Stir together mayo, a spoon of gochujang, some lime juice, honey, plus garlic powder in a little bowl until you've got a creamy sauce.
03 -
Swirl those glazed meatballs around in your sweet sauce until they're fully covered.
04 -
Pour soy sauce, honey or sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger into your pot. Let it bubble away on medium. Add the cornstarch and water mix so it thickens up quick.
05 -
Drop the meatballs into your heated skillet. Cook every side, spinning them as they brown. Takes around 10 minutes. Or, pop them in a 400°F oven for about 18 minutes, or your air fryer at 375°F for 10—just shake the basket halfway.
06 -
Pinch off a bit of meat and roll it between your hands for bite-sized rounds—somewhere between 1 and 1.5 inches across.
07 -
Grab a large bowl and toss in your ground beef, panko crumbs, egg, chopped garlic, grated ginger, soy, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently till it's just mixed.
# Helpful Notes:
01 -
Stash extra meatballs in your fridge for three days or freeze them to keep for three months.
02 -
Try a handful of chopped peanuts or extra sesame seeds on top if you like a bit of crunch.
03 -
Gochujang or sriracha are your friends—amp up or tone down for extra heat the way you want.