Korean BBQ Meatballs

Korean BBQ meatballs are a delicious dinner idea that is packed with flavour. This recipe features tender, juicy meatballs coated in a sweet and spicy glaze, served with a creamy sesame mayo.

Info and tips for Korean BBQ meatballs

For the perfect juicy meatball it’s important to add moisture. In order to do that for this recipe we are using some fresh aromatics, some soy sauce, sesame oil, and gochujang as well. Breadcrumbs and eggs help bind the meatball together- I like to use Panko! Make sure you don’t overmix the meatballs, this can give them a tough texture.

If you’re not big on spice then you can lessen the amount of gochujang used in the meatballs and glaze. I like to use a milder gochujang, that way you still get the delicious flavour without the intense heat.

Equipment

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This is the Our Place Pan I use for so many of my recipes including this one.

Ingredients for Korean BBQ meatballs

Meatballs

• 1 lb ground beef
• ½ cup panko
• 1 egg
• 5 cloves garlic 
• 1 tbsp minced ginger
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp brown sugar
• 3 green onions

BBQ Sauce

• ¼ cup soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• cornstarch slurry (1 tbsp cornstarch – 2 tbsp water)

Spicy sesame mayo

• ½ cup Mayo
• 1 tsp Gochujang
• 1 tsp Sesame oil
• ½ a Lime juiced

Instructions

1. Begin by getting your prep out of the way: mince the garlic and ginger, and thinly slice the green onions.
2. Next combine the ground beef with all listed ingredients for the meatballs. Mix until just combined (avoid over mixing as this will give you tough meatballs). Roll into about 1 inch sized meatballs.
3. Fry the meatballs in a pan on medium heat until all sides are brown and caramelized. It should take around 12-15 minutes for your meatballs to be cooked through. Remove and set aside, and wipe out any really burnt bits from the pan.
4. In the same pan add the soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Mix well and bring to a gentle simmer. Add in the cornstarch slurry and mix until it thickens.
5. Shut off the heat and add the meatballs to the sauce and mix until they’re coated.
6. Make the spicy sesame mayo by combining the mayo, gochujang, sesame oil, and lime juice.
7. Serve the meatballs with your side of choice, plenty of the spicy sesame mayo, some more green onion, and sesame seeds on top. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Marry Me Chicken Meatballs
• Hot Honey Gochujang Salmon
• Homemade Korean Strawberry Milk

Print Recipe

Korean BBQ Meatballs

(2 votes, average: 5.00 out of 5)

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Comforting – Korean

By Kenna's Cooks – Serves: 2

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Korean BBQ meatballs feature tender, juicy meatballs coated in a sweet and spicy glaze, served with a creamy sesame mayo.

Ingredients

• -Meatballs-
• 1 lb ground beef
• ½ cup panko
• 1 egg
• 5 cloves garlic 
• 1 tbsp minced ginger
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp brown sugar
• 3 green onions
• -BBQ Sauce-
• ¼ cup soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• cornstarch slurry (1 tbsp cornstarch - 2 tbsp water)
• -Spicy sesame mayo-
• ½ cup Mayo
• 1 tsp Gochujang
• 1 tsp Sesame oil
• ½ a Lime juiced

Instructions

1

Begin by getting your prep out of the way: mince the garlic and ginger, and thinly slice the green onions.

2

Next combine the ground beef with all listed ingredients for the meatballs. Mix until just combined (avoid over mixing as this will give you tough meatballs). Roll into about 1 inch sized meatballs.

3

Fry the meatballs in a pan on medium heat until all sides are brown and caramelized. It should take around 12-15 minutes for your meatballs to be cooked through. Remove and set aside, and wipe out any really burnt bits from the pan.

4

In the same pan add the soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil. Mix well and bring to a gentle simmer. Add in the cornstarch slurry and mix until it thickens.

5

Shut off the heat and add the meatballs to the sauce and mix until they're coated.

6

Make the spicy sesame mayo by combining the mayo, gochujang, sesame oil, and lime juice.

7

Serve the meatballs with your side of choice, plenty of the spicy sesame mayo, some more green onion, and sesame seeds on top. Enjoy!