Name: Korean BBQ with Spicy Mayo Recipe
Prep time: 20 min
Cook time: PT-488924H30M3S
Total time: 40 min
Yield: 4
Cuisine: Korean-inspired
Ingredients: 1 lb ground beef or chicken; ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder

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If you’re looking to wow your friends or shake up a weeknight dinner, Korean BBQ with Spicy Mayo deserves a spot at the top of your must-try list. Imagine juicy, umami-packed meatballs glazed in a sticky-sweet Korean BBQ sauce, each bite balanced by a creamy, fiery dip that keeps you coming back for more. This dish transforms even a regular weeknight into a fun, flavor-packed celebration and is flexible enough to serve as appetizers, a standout main, or a crowd-pleasing snack. Trust me, once you try these meatballs, you’ll want to make them a regular tradition!

Korean BBQ with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the bold flavors—Korean BBQ with Spicy Mayo uses easy-to-find ingredients that, when combined, create something truly irresistible. Every item adds its own special touch, whether it’s the sweet heat of gochujang, the crunch of panko, or the tang of lime. Let’s explore what you’ll need.

Ground beef or chicken (1 lb): Choose your favorite for the base; beef brings richness, while chicken is lighter and a bit leaner.
Panko breadcrumbs (½ cup): Japanese-style breadcrumbs that give the meatballs extra tenderness and a light texture.
Egg (1): Acts as the glue that holds everything together, resulting in perfectly shaped meatballs.
Garlic (2 cloves, minced): Brings an unmistakable punch of savory flavor with every bite.
Fresh ginger (1-inch piece, grated): Adds zing and warmth that cuts through the richness.
Soy sauce (2 tbsp): Packs in essential umami and salt for depth.
Gochujang (1 tbsp): The star Korean chili paste, delivering authentic heat and complexity.
Brown sugar (1 tbsp): Balances deep savory notes with a caramelized sweetness.
Sesame oil (1 tbsp): Nutty and aromatic, it gives both the meatballs and glaze a signature Korean twist.
Salt (½ tsp): Essential for highlighting all the other flavors.
Black pepper (¼ tsp): Just enough to give the meatballs a little bite.
Green onions (2, finely chopped): Sprinkle in color and brightness.
For the Korean BBQ Glaze:
Soy sauce (¼ cup): Deepens the glaze with a salty, robust flavor.
Honey or brown sugar (2 tbsp): Adds sticky sweetness that caramelizes beautifully.
Gochujang (1 tbsp): More spicy chili flavor to layer into the glaze.
Rice vinegar (1 tbsp): Brings sharpness that balances out the richness.
Sesame oil (1 tbsp): All about that signature Korean nuttiness.
Garlic (1 tsp, minced): Adds a stronger garlicky flavor to the luscious glaze.
Ginger (1 tsp, minced): Freshens up the glaze with a gentle, fragrant heat.
Cornstarch mixed with water (1 tsp + 2 tbsp): Thickens the glaze so it clings to every meatball.
For the Spicy Mayo Dip:
Mayonnaise (½ cup): Creates a rich, creamy base for the dip.
Gochujang (1 tbsp): More earthy heat for the perfect kick in the sauce.
Lime juice (1 tbsp): Adds tangy brightness that wakes up the palate.
Honey (1 tsp): A touch of sweetness to mellow the spicy mayo.
Garlic powder (½ tsp): Rounds out the flavor with background savoriness.

How to Make

Step 1: Prepare the Meatball Mixture

Start by gathering all your meatball base ingredients. In a large bowl, mix together the ground beef or chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Use your hands or a spatula to gently combine—just until everything is dispersed. Overmixing can lead to tough meatballs, and we want these to be tender and juicy!

Step 2: Shape the Meatballs

Scoop out even portions of the mixture and roll them into 1- to 1.5-inch balls. A little kitchen trick: use a small cookie scoop or wet your hands with water to prevent sticking. This ensures even cooking and a better presentation for your Korean BBQ with Spicy Mayo.

Step 3: Cook the Meatballs

You’ve got options here! For classic, golden exteriors, heat oil in a skillet and pan-fry the meatballs for 10 to 12 minutes, turning so they brown on all sides. For a lighter approach, bake them at 400°F (200°C) for 18 to 20 minutes. Or, if you’re an air fryer fan, cook at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through. No matter your method, your kitchen will smell incredible!

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, whisk together soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Bring it to a gentle simmer, then add the cornstarch slurry to thicken the glaze. Stir and watch as it transforms into a glossy, sticky sauce that clings to everything it touches—absolutely key for authentic Korean BBQ with Spicy Mayo.

Step 5: Coat the Meatballs in the Glaze

When the meatballs are perfectly cooked, transfer them to a large bowl and pour the hot Korean BBQ glaze over the top. Toss to coat, ensuring every meatball is glossy, shiny, and practically begging to be devoured.

Step 6: Prepare the Spicy Mayo Dip

For the creamy counterpart, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl. Taste and adjust as you like; add more gochujang for heat, or extra lime for tang. This dip ties everything together, making Korean BBQ with Spicy Mayo totally craveable.

Step 7: Serve and Garnish

Arrange the glossy meatballs on a platter, drizzle with extra glaze if you wish, and sprinkle with sesame seeds and chopped green onions. Serve with a big bowl of spicy mayo dip on the side, and watch them disappear in minutes!

How to Serve

Garnishes

The finishing touches elevate this dish to new heights! A dusting of toasted sesame seeds gives a little nuttiness and crunch, while a quick sprinkle of finely sliced green onions adds freshness and color. For extra flair, try a pinch of red pepper flakes or even a few cilantro leaves to make your Korean BBQ with Spicy Mayo extra eye-catching.

Side Dishes

These meatballs can absolutely stand alone, but if you’d like to build a meal, serve them alongside steamed jasmine rice, pickled cucumber salad for cool contrast, or even kimchi for that classic Korean tang. Fresh veggies, lettuce leaves, or roasted potatoes turn Korean BBQ with Spicy Mayo into a full-sized feast.

Creative Ways to Present

Korean BBQ with Spicy Mayo is a superstar for parties—think toothpicks for appetizers, or pile them into slider buns for Korean BBQ meatball sliders. Add them to lettuce wraps with a drizzle of sauce or tuck them into rice bowls for a quick, modern twist. This is your moment to play; every version is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare occurrence!), transfer cooled meatballs and spicy mayo dip to airtight containers. Store in the fridge for up to 3 days. The flavors meld and get even more addictive overnight, so don’t hesitate to sneak a cold meatball when no one’s looking!

Freezing

For meal prep magic, shape the raw meatballs and freeze them on a tray until firm. Pop them into a freezer bag and keep them on hand for up to 3 months. When ready to enjoy Korean BBQ with Spicy Mayo, thaw overnight in the fridge and cook as usual. The spicy mayo dip is best made fresh, but if needed, you can freeze the cooked meatballs glazed or unglazed.

Reheating

To revive those leftover meatballs, simply reheat in a skillet over low heat, adding a splash of water or extra glaze if needed. You can also microwave them in short bursts, checking for even heating. For extra crispiness, warm them in the oven at 350°F until heated through. The spicy mayo dip can be served cold or gently brought back to room temperature.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can shape the meatballs a day in advance and keep them in the fridge until you’re ready to cook. They also freeze beautifully, so you’re never far from a fresh batch of Korean BBQ with Spicy Mayo.

Is there a vegetarian option for this recipe?

Yes! Swap in firm, crumbled tofu or plant-based ground meat for a vegetarian spin. The spices and glaze work wonderfully with alternative proteins, so everyone can enjoy Korean BBQ with Spicy Mayo.

Where can I buy gochujang?

Gochujang is widely available in Asian grocery stores, specialty markets, or the international aisle at many supermarkets. It’s totally worth seeking out, as it delivers that authentic punch for Korean BBQ with Spicy Mayo.

Can I adjust the spice level?

Absolutely—just adjust the amount of gochujang in both the meatball mixture and the spicy mayo dip. If you prefer things on the milder side, use half the suggested amount, or for extra heat-lovers, add more!

What’s the best way to serve this at a party?

My favorite? Arrange the glazed meatballs on a platter with toothpicks and a big bowl of spicy mayo dip in the center. Guests will rave about Korean BBQ with Spicy Mayo, and it disappears fast at any gathering!

Final Thoughts

Korean BBQ with Spicy Mayo is a dish that never fails to impress with its vibrant flavors, versatility, and crowd-pleasing factor. Whether you’re serving it for a family dinner or sharing it at a party, you’re guaranteed big smiles all around. Grab your ingredients and let the fun (and flavor!) begin—you just might find your new favorite!