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Juicy Korean BBQ meatballs with a crisp sesame crust and creamy gochujang mayo dip. Perfect for weeknights or game day.
Print Recipe
Course: Appetizer, Dinner
Cuisine: Fusion, Korean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb 80/20 ground beef
  • 2 tbsp panko breadcrumbs
  • 1 egg, cold
  • ¼ cup kimchi, finely chopped
  • 1 tbsp kimchi juice
  • 3 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • ½ tsp ginger powder (optional)
  • ½ cup Kewpie mayo
  • 2 tbsp gochujang for dip
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame seeds
  • 1 tsp honey
  • to taste additional toasted sesame seeds, scallions, gochugaru for garnish

Equipment

  • Skillet or frying pan
  • mixing bowls
  • Spatula
  • Mortar for sesame seeds

Method
 

  1. Soak panko in 2 tbsp milk 2 minutes. Mix with beef, gochujang, soy sauce, kimchi, sesame oil, and ginger. Chill 10 minutes.
  2. Roll meat mixture into 1.5-inch balls. Chill before cooking for perfect spheres.
  3. Heat 1 tbsp oil in a cold skillet. Sear meatballs 3 minutes per side until golden. Avoid overcrowding.
  4. Add glaze to skillet and simmer 2 minutes until thick. Coat meatballs evenly.
  5. Simmer 2 tbsp gochujang, rice vinegar, and honey for 2 minutes. Whisk into mayo and fold in sesame seeds. Chill 5 minutes.
  6. Serve meatballs with gochujang mayo dip. Garnish with scallions, sesame seeds, and optional gochugaru.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 4mg

Notes

Chill meatballs before searing. Prepare dip ahead to prevent separation. Serve glaze and dip separately for freshness.

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