Korean BBQ Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
2 green onions, chopped finely
02 -
500g beef, ground
03 -
1 egg
04 -
60g breadcrumbs
05 -
1/2 inch ginger, grated fresh
06 -
2 cloves garlic, minced
07 -
1 tablespoon brown sugar
08 -
1 tablespoon sesame oil
09 -
1 tablespoon gochujang (spicy Korean paste)
10 -
2 tablespoons soy sauce
11 -
Salt and pepper as needed
12 -
1 teaspoon rice vinegar
13 -
1 teaspoon cornstarch (optional)
→ Garnish
14 -
Chopped scallions
15 -
Sesame seeds, toasted
→ Spicy Mayo Dip
16 -
120ml mayonnaise
17 -
1 tablespoon gochujang
18 -
1/2 teaspoon honey
19 -
1 teaspoon lime juice
# Instructions:
01 -
Get your oven going at 200°C and prep a baking tray with some parchment paper.
02 -
Take a roomy bowl and toss in the ground beef, freshly minced garlic, grated ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, and rice vinegar. Add salt and black pepper to your liking, then mix it up until combined.
03 -
Roll the mixture into small balls about 2.5cm wide.
04 -
Place your meatballs onto the tray and bake them for 18-20 minutes, or until they're browned up and cooked through.
05 -
As the meatballs cook, stir together mayonnaise, gochujang, honey, and lime juice in a little bowl until it's all smooth.
06 -
Pop the cooked meatballs onto a plate, scatter some sesame seeds and scallions on top, and serve with the spicy mayo on the side.
# Notes:
01 -
If you overmix, the meatballs can turn out tougher—so keep it light!
02 -
You can put the meat mixture in the fridge for a day if you want to prep ahead.