Korean BBQ Meatballs with Spicy Mayo Dip
A creamy, spicy mayo dipping sauce is served alongside succulent, savory meatballs seasoned with Korean BBQ seasonings in this delectable fusion cuisine, Korean BBQ Meatballs with Spicy Mayo Dip. Ideal for a fun lunch, a party platter, or snacks! To make it, follow these steps:
Components:
Regarding the meatballs:
One pound of ground beef (or, for added flavor, a combination of beef and pig)
A quarter cup of panko breadcrumbs
Two tablespoons of soy sauce
Two tablespoons of Korean red chili paste, or gochujang
One tablespoon of sesame oil
One tablespoon of rice vinegar
Grated ginger, 1 tablespoon
Three minced garlic cloves
One teaspoon of brown sugar
1/4 teaspoon of black pepper
1/4 cup finely chopped green onions (for garnish) and 1/2 tsp salt
One tablespoon of optional sesame seeds for garnish
Regarding the Hot Mayo Dip:
Half a cup of mayonnaise
2 tablespoons gochujang (modify to your preferred level of spice)
One tablespoon of rice vinegar
One tablespoon of honey, if desired, for sweetness
One teaspoon of sesame oil
A half-tsp of garlic powder
1/4 teaspoon of salt
One or two teaspoons of water (to thin, if necessary)
Directions:
prepare the meatballs.
Line a baking sheet with parchment paper or gently grease it, and preheat the oven to 400°F (200°C).
Ground beef, panko breadcrumbs, soy sauce, gochujang, sesame oil, rice vinegar, shredded ginger, garlic, brown sugar, black pepper, and salt should all be combined in a big dish. To keep the meatballs soft, avoid overworking the meat while mixing until everything is well incorporated.
Shape the mixture into 1-inch meatballs with your hands, then arrange them on the baking sheet that has been prepared. There should be roughly 20 meatballs.
The meatballs should be cooked through and have a hint of golden brown on the outside after 15 to 20 minutes in a preheated oven.
Get the Hot Mayo Dip ready.
Mix the mayonnaise, gochujang, rice vinegar, honey, sesame oil, salt, and garlic powder in a small bowl.
If you want more or less spice, adjust the amount of gochujang.
Add one or two teaspoons of water to the sauce if it’s too thick until it’s the right consistency for dipping.
Offer
After the meatballs are cooked, take them out of the oven and allow them to cool a bit.
If preferred, top the meatballs with sesame seeds and green onions.
Serve the meatballs beside the hot mayo dip.
Advice:
An essential component of the real Korean flavor is gochujang. Most supermarkets and Asian marketplaces carry it. Sriracha can be used in its place if you can’t find it, but the flavor will be a little different.
Serving suggestions:
You may serve these meatballs as an appetizer, with kimchi, or with steamed rice.
Modify the degree of spice:
To balance out the gochujang or add more mayonnaise if you like a softer dip.
The spicy mayo gives these Korean BBQ meatballs with spicy mayo dip the ideal creamy, fiery kick, and they are bursting with flavor. Have fun!