Korean BBQ Meatballs with Spicy Mayo Dip

Why These Korean BBQ Meatballs Deserve a Spot on Your Table

If you’re craving bold, addictive flavor in a bite-sized package, these Korean BBQ Meatballs will steal the show. Imagine juicy, tender meatballs coated in a sticky-sweet glaze with hints of garlic, sesame, and ginger—served alongside a creamy, spicy mayo dip that cuts through the richness with just the right kick.

Whether you’re hosting game night, building your meal-prep rotation, or simply upgrading dinner, this recipe delivers a satisfying mashup of Korean BBQ flair and comfort food familiarity. These meatballs are incredibly versatile—serve them as appetizers, over rice or noodles, or tuck them into lettuce wraps.

In this guide, you’ll learn how to craft the perfect Korean BBQ meatballs at home—crispy on the edges, juicy inside, and bursting with sweet-umami heat. Plus, we’ll show you how to whip up a luscious spicy mayo dip that makes them truly irresistible.

What Are Korean BBQ Meatballs?

Korean BBQ Meatballs take all the bold, crave-worthy flavors of bulgogi—Korea’s iconic marinated beef dish—and pack them into a fun, portable format. They’re typically made with ground beef or pork (or a combo), flavored with a blend of garlic, ginger, soy sauce, sesame oil, and gochujang (Korean chili paste).

The meatballs are cooked until golden and finished in a glossy glaze that’s equal parts sweet, tangy, and savory. This sauce clings beautifully to the meatballs and infuses every bite with sticky BBQ magic.

Unlike classic Italian or Swedish meatballs, Korean BBQ meatballs are defined by their sweet-umami-spicy balance and uniquely Korean aromatics. What makes them extra special is how they pair with spicy mayo: the creamy dip enhances the heat while adding a cooling contrast.

Think of them as Korean-style cocktail meatballs—but elevated with more complexity, richness, and personality.

Flavor Profile Breakdown – Sweet, Umami, and Spicy Harmony

What makes Korean BBQ meatballs so addictive? It’s the way their layered flavors play off each other in perfect harmony.

• Umami: Soy sauce and sesame oil provide a savory foundation that’s deeply satisfying.

• Sweetness: Brown sugar or honey brings a sticky, caramel-like sweetness that’s signature to Korean BBQ.

• Spice: Gochujang adds gentle, smoky heat with fermented depth, unlike raw chili heat.

• Garlic & Ginger: These aromatics cut through the richness and brighten the flavor.

Texture is also key: the meatballs are moist and juicy inside, with a lightly crisped exterior from baking or frying. Once glazed, they become glossy, tender, and almost candy-like.

Paired with the spicy mayo dip—made with mayonnaise, sriracha or gochujang, and a splash of rice vinegar—you get creamy heat that contrasts the sticky-sweet glaze. It’s rich, tangy, and totally scoopable.

The result? A bite-sized burst of sweet, savory, spicy, and creamy flavor with every mouthful.

Ingredient Overview – What You’ll Need

Here’s what you’ll need to make both the meatballs and the spicy mayo dip. These ingredients are easy to find in most grocery stores or Asian markets.

For the Meatballs:

• Ground Meat: Use beef, pork, or a 50/50 blend. Turkey works for a lighter version.

• Panko Breadcrumbs: Helps bind and keep the texture light.

• Egg: Acts as a binder.

• Garlic & Ginger: Fresh is best for aroma and flavor.

• Scallions: Adds fresh bite and a subtle onion flavor.

• Soy Sauce: For deep umami.

• Gochujang: Adds mild, smoky heat and fermented depth.

• Sesame Oil: For nutty, toasty aroma.

For the Glaze:

• Soy Sauce: Base of the sauce.

• Rice Vinegar: Brightens and balances sweetness.

• Honey or Brown Sugar: Sweetness that caramelizes into a sticky finish.

• Garlic: Adds punch.

• Sesame Oil: Rounds out the flavor.

For the Spicy Mayo Dip:

• Mayonnaise: Use full-fat for best texture.

• Sriracha or Gochujang: Adjust heat to your liking.

• Rice Vinegar: Cuts through the creaminess.

• Sesame Oil: Adds depth and richness.

Substitutions:

• Gluten-free panko or rolled oats work as a binder.

• For a plant-based version, use Beyond Meat and vegan mayo.

Tools & Equipment Needed

You won’t need any fancy equipment for this recipe. Just a few basics:

• Mixing Bowls: For meatball mixture and dip.

• Baking Sheet: For oven baking (line with parchment for easy cleanup).

• Saucepan: For simmering the glaze.

• Measuring Spoons & Cups: Accuracy matters for flavor balance.

• Whisk: To emulsify the spicy mayo.

• Optional Tools:

  • Air Fryer: For a crispier meatball.

  • Skillet: For pan-frying.

  • Toothpicks or skewers: If serving as appetizers.

Keep things simple—this is an easy, weeknight-friendly dish that still delivers restaurant-quality results.

Recipe Variations & Customizations

Protein Options:

• Chicken or Turkey: Leaner but still flavorful with the glaze.

• Vegan/Vegetarian: Use lentils, tofu, or Impossible™ meat with panko and flax egg.

Heat Levels:

• Use less gochujang or swap for mild chili paste.

• Add more sriracha for a fiery mayo.

Glaze Twists:

• Add pineapple juice or grated pear for extra sweetness and tang.

• Stir in a dash of fish sauce or hoisin for more umami.

Cooking Methods:

• Baked: Healthier and hands-off.

• Pan-fried: Crispy and golden exterior.

• Air fryer: Quick and evenly cooked.

How to Serve Korean BBQ Meatballs

As a Main Dish:

• Serve over jasmine rice or sticky rice with steamed broccoli or kimchi slaw.

As an Appetizer:

• Skewer with toothpicks and drizzle with glaze + dip on the side.

In a Bowl:

• Pair with noodles, pickled veggies, shredded carrots, cucumber, or cabbage.

In a Wrap or Lettuce Cup:

• Add rice, fresh herbs, and spicy mayo for a Korean BBQ taco feel.

Toppings:

• Toasted sesame seeds

• Chopped scallions

• Crushed peanuts or crispy shallots

Storage & Reheating Tips

Storage:

• Store leftover meatballs (without dip) in an airtight container in the fridge for up to 4 days.

• Freeze cooked, glazed meatballs up to 2 months.

Reheating:

• Microwave for 1–2 minutes until warmed through.

• Or reheat in a skillet over medium-low with a splash of water and cover to keep moist.

Spicy Mayo Storage:

• Keeps in the fridge for 4–5 days.

• Do not freeze.

Meal Prep Tip:

• Portion meatballs and sauce separately for easy reheating during the week.

FAQs – Korean BBQ Meatballs

Can I make these ahead of time?
Yes! Shape and chill meatballs up to 1 day in advance. Glaze can also be prepped and stored.

What if I don’t have gochujang?
Use sriracha or another chili garlic paste as a substitute—adjust to taste.

Can I cook them in a slow cooker?
Yes. Brown the meatballs first, then place them in a slow cooker with the glaze and cook on LOW for 2–3 hours.

Are these gluten-free?
They can be! Use gluten-free soy sauce (tamari) and panko.

How spicy is the dish?
Moderately spicy. You can adjust the gochujang or sriracha level to your preference.

Can I double the recipe?
Yes, easily scalable for parties—just increase baking time slightly or use two pans.