Ingredients
- Ground Beef: 1 pound
- Panko Bread Crumbs: 1/2 cup
- Gochujang (Korean Chili Paste): 2 tablespoons
- Soy Sauce: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Brown Sugar: 1 tablespoon
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the ground beef, panko bread crumbs, gochujang, soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil. Mix well until all ingredients are evenly distributed.
- Step 2: Roll the mixture into 1-inch meatballs.
- Step 3: Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Ensure the internal temperature reaches 160°F (71°C).
- Step 4: While the meatballs are cooking, prepare the spicy mayo dip by combining mayonnaise and gochujang to your desired spice level. (ex. 1/4 cup mayonnaise with 1 tablespoon gochujang)
- Step 5: Serve the Korean BBQ meatballs hot with the spicy mayo dip on the side for dipping. Garnish with sesame seeds if desired.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- For the best reheating, gently warm the meatballs in a skillet with a splash of water or broth to prevent them from drying out.
- Serve these meatballs as an appetizer, over rice, or tucked into steamed bao buns for a delicious meal.
- Don't be afraid to adjust the amount of gochujang in both the meatballs and the dip to customize the spice level to your liking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American