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Korean cuisine has gained immense popularity worldwide, largely thanks to its bold flavors, vibrant colors, and unique cooking techniques. From the sizzling grills of Korean BBQ to the comforting bowls of kimchi stew, the culinary landscape of Korea is diverse and inviting. One dish that beautifully encapsulates the essence of Korean flavors while offering a modern twist is Korean BBQ Meatballs with Spicy Mayo Dip.

Korean BBQ Meatballs with Spicy Mayo Dip

Embark on a flavorful journey with Korean BBQ Meatballs paired with a zesty Spicy Mayo Dip. This delicious dish combines tender, marinated meatballs infused with aromatic garlic, ginger, and soy sauce, creating a perfect balance of savory notes. The creamy dip, made with spicy gochujang, elevates each bite. Ideal for any occasion, these meatballs can be served as appetizers, main courses, or snacks, making them a versatile favorite at gatherings or meals at home.
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Ingredients
  

For the Meatballs:

1 lb ground beef (or a mix of beef and pork)

1/4 cup breadcrumbs

2 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 egg, beaten

Salt and black pepper, to taste

Cooking oil (for frying)

For the Spicy Mayo Dip:

1/2 cup mayonnaise

2 tablespoons gochujang (Korean chili paste)

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey

Salt, to taste

Optional: additional chopped green onions or sesame seeds for garnish

Instructions
 

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, beaten egg, salt, and black pepper. Mix with your hands or a spoon until well combined but don’t overmix to keep the meatballs tender.

    Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. This recipe should yield approximately 20 meatballs.

      Cook the Meatballs: Heat about 2 tablespoons of cooking oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (do not overcrowd the pan). Cook for 4-5 minutes on each side until they are browned and cooked through (internal temperature should reach 160°F). Remove and set aside on a paper towel-lined plate to drain excess oil.

        Make the Spicy Mayo Dip: In a small bowl, combine the mayonnaise, gochujang, rice vinegar, sesame oil, honey, and salt. Whisk until smooth and well blended. Adjust the spiciness by adding more gochujang if desired.

          Serve: Arrange the cooked meatballs on a plate. Drizzle with any remaining gochujang and garnish with chopped green onions or sesame seeds. Serve with the spicy mayo dip on the side for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings