Introduction

Few dishes strike the perfect balance between sweet, savory, and spicy quite like Korean BBQ Meatballs with Spicy Mayo Dip. Each bite bursts with rich umami from soy sauce and sesame oil, sweetness from brown sugar and honey, and that signature Korean heat from gochujang — the beloved fermented chili paste that makes everything it touches irresistible. The result? Tender, flavorful meatballs glazed in a sticky, glossy BBQ sauce and paired with a creamy, tangy-spicy mayo dip that ties it all together.

This recipe is one of my favorite fusion-style dishes because it captures the essence of Korean BBQ — that addictive mix of caramelized sweetness and heat — but in a fun, bite-sized form. Whether you’re serving them as appetizers for a party, as a weeknight dinner with rice, or as part of a game-day spread, these meatballs never fail to impress. They’re easy to make, packed with flavor, and so satisfying that you might want to double the batch.

The Spicy Mayo Dip adds an extra layer of indulgence. The cool creaminess of the mayo contrasts beautifully with the bold, sticky glaze on the meatballs. It’s the same flavor harmony you find in Korean fried chicken — spicy, creamy, tangy, and utterly crave-worthy.

If you’re new to cooking with gochujang, you’re in for a treat. It’s the magic ingredient that makes Korean sauces shine. For more about this flavorful paste, you can check out Maangchi’s Korean Cooking Guide or explore its history on Serious Eats. Once you make Korean BBQ Meatballs with Spicy Mayo Dip, you’ll see why gochujang deserves a permanent place in your pantry.

Recipe Card

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Sarah White

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Description

These Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful bites coated in a sweet-spicy glaze and paired with creamy gochujang mayo. Perfect for appetizers, meal prep, or party platters, they bring bold Korean BBQ flavor to your table in just 35 minutes.

Ingredients

Scale

For the Meatballs:

1 lb (450g) ground beef or ground chicken
½ cup panko breadcrumbs
1 egg

2 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons soy sauce

1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon sesame oil

½ teaspoon salt
¼ teaspoon black pepper
2 green onions, finely chopped

For the Korean BBQ Glaze:

¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon gochujang

1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced

1 teaspoon ginger, minced
1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

For the Spicy Mayo Dip:

½ cup mayonnaise

1 tablespoon gochujang
1 tablespoon lime juice
1 teaspoon honey

½ teaspoon garlic powder

For Garnish:

Sesame seeds
Chopped green onions

Instructions

Make the Meatballs

Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Mix the meatball ingredients: In a large bowl, combine ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined — don’t overwork the mixture.
Form the meatballs: Roll the mixture into 1-inch balls and place them on the prepared baking sheet. You should get about 20–24 meatballs.

Bake: Cook for 18–20 minutes, or until browned and cooked through (internal temperature 165°F/74°C).

Make the Glaze

Combine glaze ingredients: In a small saucepan, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger.
Simmer and thicken: Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1–2 minutes until thick and glossy.

Glaze the Meatballs

Toss to coat: Add baked meatballs to the pan with the glaze. Toss gently to coat every meatball in the sticky sauce.

Make the Spicy Mayo Dip

Combine ingredients: In a small bowl, mix mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust to taste — add more lime for tang or more gochujang for heat.

Serve

Plate and garnish: Transfer glazed meatballs to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve hot with the spicy mayo dip on the side.

Notes

Active time: 15 minutes

Passive time: 20 minutes baking

Pan-fry the meatballs for extra caramelization if desired.

The glaze thickens as it cools — keep it warm for best consistency.

Advanced Techniques

Getting Perfectly Tender Meatballs

For soft, juicy meatballs, mix the ingredients just until combined — overmixing can make them tough. Using panko breadcrumbs and a touch of sesame oil ensures a tender, melt-in-your-mouth texture. I also recommend chilling the mixture for 10 minutes before rolling to make it easier to handle.

Mastering the Korean BBQ Glaze

The glaze is what makes these meatballs shine—literally. Balancing sweet, salty, and spicy elements is key. Adjust to your taste: more honey for sweetness, extra gochujang for heat, or a splash of rice vinegar for tang. Simmering the sauce slowly helps it develop a deep, glossy finish that clings beautifully to each meatball.

Achieving Even Browning

For that irresistible golden crust, bake the meatballs on a wire rack set over a baking sheet. This allows air to circulate and prevents steaming. Alternatively, you can sear them in a skillet first before finishing in the oven for maximum flavor.

Customizing the Spice Level

Gochujang’s heat varies by brand. For a mild version, reduce the gochujang slightly and add a dash of ketchup for sweetness. For more spice, add a teaspoon of Korean chili flakes (gochugaru) or sriracha to the glaze.

Building Layers of Flavor

Don’t skip the fresh ginger and garlic—they’re the backbone of Korean BBQ flavor. Toast the sesame oil briefly before mixing it into the glaze to bring out its nutty aroma. These little details elevate the entire dish from good to spectacular.

Storage, Shelf Life, and Maintenance Tips

Refrigerating Leftovers

Store leftover meatballs and glaze in an airtight container for up to 4 days. Keep the spicy mayo dip separate in the fridge and stir before serving.

Freezing for Later

These meatballs freeze wonderfully. Arrange cooked (unglazed) meatballs on a baking sheet and freeze until solid, then transfer to freezer bags for up to 2 months. Thaw overnight and warm in the glaze before serving.

Reheating Without Drying Out

To reheat, place meatballs in a covered skillet with a splash of water or broth over low heat until warmed through. The steam keeps them moist while the glaze stays glossy.

Refreshing the Glaze

If the glaze thickens too much in storage, reheat gently with a teaspoon of water or soy sauce to loosen it. It’ll return to its shiny, sticky perfection in no time.

Keeping the Spicy Mayo Fresh

The dip will last up to 5 days in the fridge. For a flavor boost before serving, whisk in a squeeze of fresh lime juice or a pinch of chili flakes.

Dietary Adaptations and Substitutions

Making It Gluten-Free

Use gluten-free soy sauce or tamari and swap panko for crushed rice crackers or gluten-free breadcrumbs. The flavor stays spot-on.

Dairy-Free Option

This recipe is naturally dairy-free if you use a plant-based mayo for the dip. Everything else fits seamlessly into a dairy-free diet.

Lightening It Up

Use lean ground chicken or turkey and bake instead of pan-frying. You can also replace half the mayo in the dip with Greek yogurt for a lighter, tangier finish.

Vegan Adaptation

Try using mashed tofu or a plant-based ground “meat” alternative with flaxseed as a binder. The gochujang glaze and spicy mayo (made with vegan mayo) still deliver that iconic flavor.

Low-Sodium Variation

Reduce soy sauce and replace part of it with water or low-sodium broth. Add a splash of rice vinegar and extra ginger to maintain depth without extra salt.

FAQs About Korean BBQ Meatballs with Spicy Mayo Dip

Can I Make the Meatballs Ahead of Time?

Yes! You can roll and refrigerate the uncooked meatballs up to 24 hours ahead. Just bake when ready to serve — super convenient for parties.

Can I Pan-Fry Instead of Baking?

Definitely. Heat a tablespoon of oil in a skillet and cook meatballs over medium heat until browned and cooked through. Then toss them in the glaze.

What’s the Best Way to Serve These?

They’re delicious as appetizers with toothpicks, or as a main dish over jasmine rice or noodles. Add a side of kimchi for authentic Korean flair.

Can I Use Store-Bought BBQ Sauce Instead?

You can, but the homemade glaze is what gives this dish its authentic flavor. Store-bought sauces often lack that gochujang tang and sesame depth.

How Spicy Is This Recipe?

It’s moderately spicy, but easily adjustable. Reduce the gochujang for milder heat or add extra if you love spice. The spicy mayo dip also cools things down.

Conclusion & Final Thoughts

Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate blend of bold Korean flavors and approachable comfort food. The tender, juicy meatballs coated in a glossy gochujang glaze offer the perfect balance of sweet, salty, and spicy. Paired with the creamy, tangy mayo dip, they become absolutely addictive — a dish that’s sure to steal the spotlight at any gathering.

I love how versatile this recipe is. It works just as well for weeknight dinners as it does for parties or potlucks. You can make them ahead, adjust the heat to your liking, and serve them with rice, noodles, or even lettuce wraps for a lighter twist. The glaze alone is worth saving — it’s incredible drizzled over grilled chicken or vegetables too.

This recipe captures everything great about Korean BBQ in bite-sized form: the umami, the heat, the sweetness, and that satisfying sticky texture. It’s a crowd-pleaser that always gets people asking for the recipe. So the next time you want to spice up your dinner routine or impress guests with something unique, give Korean BBQ Meatballs with Spicy Mayo Dip a try. They’re simple, flavorful, and guaranteed to disappear fast!