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Close-up of seared Korean BBQ Meatballs with a translucent dark red gochujang glaze and fresh scallions.

Korean BBQ Meatballs with Sticky Gochujang Glaze and Spicy Mayo

Succulent Korean BBQ Meatballs seared to perfection and coated in a dark, glossy gochujang glaze. Served with a creamy spicy mayo, these meatballs offer a perfect balance of sweet, spicy, and savory umami flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Korean Fusion
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Ground Beef 80/20 blend preferred
  • 1/2 cup Panko Breadcrumbs 60g
  • 1 large Egg Beaten
  • 1 tbsp Garlic 15g, minced
  • 1 tbsp Ginger 15g, minced
  • 1/4 cup Gochujang Paste 65g
  • 3 tbsp Honey 45ml
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Sriracha 15ml

Equipment

  • 1 Cast-Iron Skillet For a perfect sear
  • 2 Mixing Bowl One for meatballs, one for sauce
  • 1 Wire whisk For the spicy mayo

Instructions
 

Prepare the Meatballs
  1. In a large bowl, combine beef, panko, egg, garlic, and ginger until just incorporated.
  2. Shape into 1.5-inch balls and sear in a hot skillet until a deep golden-brown crust forms on all sides.
Glaze and Garnish
  1. Add gochujang and honey mixture to the pan. Toss meatballs until sauce becomes a thick, dark red-brown glossy glaze.
  2. Plate meatballs, sprinkle with sesame seeds and green onions, and serve with the light-orange spicy mayo on the side.

Notes

Wet hands before rolling meatballs to ensure a smooth surface.
Use Kewpie mayo for the most authentic light-orange spicy mayo color.
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