Spicy Korean Meatball Platter (Printable Version)
# What You'll Need:
→ Meatballs
01 -
1 lb (450g) ground beef (or mix half beef with pork)
02 -
½ cup panko crumbs
03 -
1 egg
04 -
2 garlic cloves, finely chopped
05 -
1-inch ginger chunk, shredded
06 -
2 tbsp soy sauce
07 -
1 tbsp gochujang paste
08 -
1 tbsp brown sugar
09 -
1 tbsp sesame oil
10 -
½ tsp salt
11 -
¼ tsp black pepper
12 -
2 green onions, diced small
→ Korean BBQ Glaze
13 -
¼ cup soy sauce
14 -
2 tbsp honey or brown sugar
15 -
1 tbsp gochujang
16 -
1 tbsp rice vinegar
17 -
1 tbsp sesame oil
18 -
1 tsp chopped garlic
19 -
1 tsp shredded ginger
20 -
1 tsp cornstarch mixed with 2 tbsp water
→ Spicy Mayo Dip
21 -
½ cup mayo
22 -
1 tbsp gochujang
23 -
1 tbsp lime juice
24 -
1 tsp honey
25 -
½ tsp garlic powder
→ Garnish
26 -
Sesame seeds
27 -
Sliced green onions
# Steps to Follow:
01 -
Grab a big bowl and throw in the beef, panko, egg, chopped garlic, shredded ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Stir everything together gently until it's just mixed up.
02 -
Take the meat mixture and roll it into balls about 1 to 1.5 inches around.
03 -
Put some oil in a big pan and cook the meatballs until they're brown all over and done inside, turning them now and then for about 10-12 minutes. You can also bake them at 400°F for 18-20 minutes or pop them in an air fryer at 375°F for 10-12 minutes, shaking halfway.
04 -
In a small pot, mix soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, chopped garlic, and shredded ginger. Let it bubble a bit, then stir in the cornstarch mix to make it thicker.
05 -
Drop the hot meatballs into the warm sauce and swirl them around until they're covered all over.
06 -
In a small dish, mix mayo, gochujang, lime juice, honey, and garlic powder until it's smooth and even.
07 -
Put your saucy meatballs on a plate, scatter some sesame seeds and green onions on top, and serve with the spicy mayo on the side.
# Additional Tips:
01 -
You can keep these meatballs in your fridge for up to 3 days or stick them in the freezer for up to 3 months.
02 -
Want more crunch? Sprinkle some extra sesame seeds or crushed peanuts on top before eating.
03 -
Too hot or not hot enough? Just add more or less gochujang or sriracha to match what you like.