Korean BBQ Meatballs (Print)
Juicy beef meatballs with gochujang, sesame oil, and Asian aromatics, paired with a zesty spicy mayo dipping sauce.
# Ingredients:
→ Meatballs
01 -
500g ground beef
02 -
2 cloves garlic, minced
03 -
1/2 inch ginger, grated
04 -
2 green onions, finely chopped
05 -
1 egg
06 -
60g breadcrumbs
07 -
2 tablespoons soy sauce
08 -
1 tablespoon sesame oil
09 -
1 tablespoon gochujang (Korean chili paste)
10 -
1 tablespoon brown sugar
11 -
1 teaspoon rice vinegar
12 -
1 teaspoon cornstarch (optional)
13 -
Salt and black pepper to taste
→ Garnish
14 -
Toasted sesame seeds
15 -
Chopped scallions
→ Spicy Mayo Dip
16 -
120ml mayonnaise
17 -
1 tablespoon gochujang
18 -
1 teaspoon lime juice
19 -
1/2 teaspoon honey
# Directions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
In a large mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, and rice vinegar. Season with salt and pepper.
03 -
Mix thoroughly until well combined and shape the mixture into 2.5cm meatballs.
04 -
Arrange meatballs on the prepared baking sheet and bake for 18-20 minutes, until cooked through and nicely browned.
05 -
While meatballs are baking, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth.
06 -
Transfer warm meatballs to a serving plate, garnish with toasted sesame seeds and chopped scallions. Serve with the spicy mayo dip on the side.
# Notes:
01 -
For juicier meatballs, avoid overmixing the meat mixture.
02 -
The meatballs can be prepared ahead and refrigerated for up to 24 hours before baking.