Step-by-Step Instructions
1. Build the Meatball Armor
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Soak panko in milk for 2 minutes.
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Mix beef, gochujang, and soy sauce (keep strokes minimal—8 max!).
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Add soaked panko, egg, kimchi, sesame oil, and ginger.
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Chill mixture for 10 minutes (this is the secret to perfect rolling).
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Roll into 1.5-inch balls.
💡 Pro tip: Use cold hands when mixing—warm meat = dense meatballs.
2. Crisp & Glaze
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Heat 1 tbsp oil in a cold skillet.
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Add meatballs, gently press for max sear.
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Cook 3 mins per side until golden.
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Add extra gochujang + splash of water → simmer 2 mins until glossy.
3. Make the Dip
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Simmer gochujang, honey, and rice vinegar for 2 mins.
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Whisk into mayo, fold in crushed sesame seeds.
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Chill 5 mins for thickness.
✅ Dip test: Should hold a soft peak when lifted.
What to Serve With Korean BBQ Meatballs
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Over steamed rice with extra glaze
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Skewered for game-day snacking with pickled radishes
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Alongside kimchi pancakes or cucumber salad
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With an ice-cold Hite beer (yes, please!)
Tips for Success
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Never overcrowd the pan—steam kills the crust.
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Always chill the meatball mix before rolling.
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Toast sesame seeds fresh for garnish—the aroma is unreal.
Storage & Reheating
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Fridge: Up to 4 days (store glaze separately).
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Freezer (uncooked): Freeze solid, bag, and cook from frozen (+3 mins).
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Freezer (cooked): Freeze on tray, reheat at 375°F in air fryer for 8 mins.
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Reheat: Always air fryer > oven (oven = dry meatballs).
Dietary Swaps
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Keto: Almond flour instead of panko + sugar-free gochujang.
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Gluten-Free: GF panko + tamari instead of soy sauce.
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Vegan: Lentils + walnuts for meat, vegan mayo + miso in the dip.
Frequently Asked Questions
Q: Can I make these in the oven instead of a skillet?
Yes! Bake at 400°F for 12–15 minutes, then toss with glaze. You’ll lose a touch of crispness, but cleanup is easier.
Q: Is it too spicy for kids?
Not at all—use half the gochujang and skip gochugaru for a gentle, smoky-sweet flavor.
Q: Can I meal prep these?
Absolutely. Make, roll, and freeze uncooked meatballs. Cook straight from frozen when ready.
Nutrition (per serving, 4 servings)
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Calories: ~365
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Protein: 23g
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Carbs: 8g
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Fat: 28g
Final Thought
These Korean BBQ Meatballs aren’t just dinner—they’re an experience. That sesame crunch, that tangy-sweet glaze, that creamy dip… every element builds like layers of a song until you can’t help but go back for “just one more.”
So tonight: chill that mix, simmer that gochujang, let the dip rest. And then bask in the “You made this?!” pride when your table goes silent with happy chewing.
