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Enjoy the amazing blend of Korean barbecue tastes in these moist, well-flavored meatballs. Every mouthful gives you a perfect mix of sweet and savory notes, with a light touch of spiciness, all paired with a creamy spicy mayo dip. The outside gets a beautiful golden coating while the inside stays soft and juicy, making them a great dish for any get-together.
After trying many versions, we found that watching cooking temps and using good stuff are key to getting meatballs that feel just right in your mouth.
Essential Components
- Ground Beef: Go for 80/20 beef to get the juiciest results. Pick meat that's bright red with good fat running through it
- Korean Soy Sauce: The real yangjo ganjang adds true flavor depth without making things too salty
- Sesame Oil: Get the toasted kind for that nutty taste. It should have a rich brown-gold color
- Fresh Stuff: Solid garlic bulbs and snappy green onions create the taste foundation
- Panko: These Japanese breadcrumbs help make everything softer and lighter
Cooking Approach
- First Steps:
- Put panko with milk in a big bowl. Wait 5 minutes until it's all soaked up for good binding.
- Flavor Mix:
- Stir soy sauce, sesame oil, garlic, ginger and brown sugar until the sugar's completely gone.
- Mixing Meat:
- Add beef to the wet breadcrumbs and seasonings. Mix lightly just until everything comes together.
- Making Balls:
- Use a 1.5 oz scoop and roll softly into same-size balls. Set them on a lined baking tray.
- Setting Up Pan:
- Get a heavy pan hot over medium-high heat. Add plain oil to cover the bottom.
- First Cook:
- Cook meatballs in small groups with space between them. Brown for 2 minutes until golden.
- All-Around Cooking:
- Turn meatballs carefully to brown everywhere, taking about 8 minutes total.
- Adding Sauce:
- Pour in sauce and move the pan around to coat everything as it thickens, for about 2 minutes.
- Last Touches:
- Sprinkle with sesame seeds and green onions before you serve them hot.
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Pairing Ideas
Put them next to some quick-pickled veggies like cucumber, daikon or kimchi for a nice contrast. Give folks toothpicks and small dishes for easy eating.
Keeping Fresh
- In The Fridge:
- Keep cooled meatballs in tight containers with paper between layers. Store sauce on its own.
- Long-term Storage:
- Freeze raw meatballs on lined trays until hard. Move to freezer bags, pushing air out.
- Warming Up:
- Thaw in fridge overnight. Heat at 350°F until they reach 165°F inside. Brush with a bit of sesame oil before serving.
These Korean BBQ meatballs bring together old and new flavors in the best way. When you make them with care and pay attention to the little things, they'll give you a truly tasty experience.
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Frequently Asked Questions
- → Can I prep these early?
- Absolutely! Cook the meatballs and make the dip ahead, then warm up the meatballs when you’re ready.
- → Which meat works best?
- It calls for beef, but any ground meat like turkey, pork, or chicken will do.
- → Is the dish very spicy?
- Most spice is in the dip. Adjust sriracha to match your spice level.
- → Can I bake instead of fry?
- Definitely! Bake at 400°F for 20 minutes, turning halfway for even browning.
- → What are good side dishes?
- Serve with rice, noodles, or stir-fried veggies for a full meal.