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A handheld smartphone photo of glossy Korean BBQ Meatballs with cocktail picks, garnished with white sesame seeds and scallions.

Korean BBQ Meatballs with Sticky Gochujang Glaze and Spicy Mayo

These Korean BBQ Meatballs feature seared ground meat spheres coated in a thick, glossy gochujang glaze. Served with a creamy spicy mayo, they are the perfect spicy-sweet appetizer for any gathering or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Korean Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef 80/20 lean-to-fat ratio (450g)
  • 1/2 cup panko breadcrumbs 30g
  • 1 egg large
  • 1 tbsp garlic minced (6g)
  • 1 tbsp ginger grated (6g)
  • 3 tbsp gochujang 45g
  • 2 tbsp honey 30ml
  • 1/2 cup mayonnaise 120ml, preferably Kewpie
  • 1 tbsp sesame seeds toasted white seeds
  • 2 scallions thinly sliced

Equipment

  • 1 Cast Iron Skillet For the perfect sear
  • 20 Wooden Cocktail Skewers For serving
  • 1 White Ceramic Ramekin For the spicy mayo

Method
 

Preparation
  1. Combine ground beef, panko, egg, garlic, and ginger in a bowl. Form into 1-inch (2.5cm) spheres.
  2. Heat oil in a skillet over medium-high. Sear meatballs for 8-10 minutes until a textured crust forms.
  3. Whisk gochujang and honey in a pan over heat until thick. Toss meatballs in the glaze until glossy and deep-red.
  4. Whisk mayo and sriracha for the dip. Pierce meatballs with skewers, garnish with sesame seeds and scallions.

Notes

Ensure the skillet is very hot before adding meat to get that signature sear.
Double the glaze if you prefer extra sticky meatballs.