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Dive into the amazing mix of Korean BBQ tastes in these plump, well-seasoned meatballs. Every mouthful gives you a clever combo of sweet meets savory, with a tiny hint of spice, all topped off with a thick spicy mayo dip. The outside gets that awesome golden finish while staying soft and juicy inside, making them a wow-worthy yet simple dish for any get-together.
After trying countless versions, we found out that getting the heat just right and using top-notch stuff really matters if you want meatballs with the perfect feel.
Essential Components
- Ground Beef: Go for 80/20 meat to get the juiciest results. Pick beef that's bright red with good fat running through it
- Korean Soy Sauce: Real yangjo ganjang brings true flavor depth without making things too salty
- Sesame Oil: Get the toasted kind for those nutty flavors. Look for the rich brown-gold color
- Fresh Stuff: Grab solid garlic bulbs and snappy green onions for your flavor base
- Panko: These Japanese breadcrumbs help make everything softer and fluffier
Cooking Approach
- First Steps:
- Put panko and milk together in a big bowl. Wait about 5 minutes until the milk soaks in completely for better sticking power.
- Flavor Mix:
- Stir together soy sauce, sesame oil, garlic, ginger and brown sugar until all the sugar melts away.
- Mixing Meat:
- Add beef to the soaked breadcrumbs and seasonings. Stir lightly just until everything comes together.
- Making Balls:
- Take a 1.5 oz scoop and roll softly into same-size balls. Set them on a paper-lined tray.
- Getting Ready:
- Warm up a heavy pan over medium-high heat until it's good and hot. Add plain oil to cover the bottom.
- First Cooking:
- Cook meatballs in small batches with plenty of space between them. Brown for 2 minutes until golden.
- All-Around Cooking:
- Turn meatballs gently to brown every side, about 8 minutes total.
- Adding Sauce:
- Pour in sauce and swirl the pan to coat as it thickens, around 2 minutes.
- Last Touch:
- Sprinkle with sesame seeds and green onions before serving them warm.
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Pairing Ideas
Put them next to fast-pickled veggies like cucumber, daikon or kimchi for a nice contrast. Set out small sticks and tiny plates so folks can grab them easily.
Keeping Fresh
- In The Fridge:
- Put cooled meatballs in tight containers with paper between layers. Keep the sauce in a different container.
- For Later Use:
- Freeze raw meatballs on lined trays until hard. Move them to freezer bags, pushing out all the air.
- Warming Up:
- Let them thaw in the fridge overnight. Heat at 350°F until they reach 165°F inside. Brush with a bit of sesame oil before eating.
These Korean BBQ meatballs bring together old-school taste with new-school cooking. When you make them with care and pay attention to the little things, they'll give you an eating experience you won't forget.
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Common Questions
- → Can I make these ahead of time?
- Yes! Make the meatballs and dip separately, then just warm up the meatballs when you're ready to eat.
- → What meat should I use?
- The recipe calls for beef, but any ground meat works well - try pork, turkey, or chicken if you want.
- → How hot are they?
- Most of the heat comes from the dip. Add more or less sriracha to make it fit your taste.
- → Can I cook them in the oven?
- Absolutely! Bake at 400°F for 20 minutes, turning them over halfway through cooking.
- → What goes well with these meatballs?
- They taste great on top of noodles or rice. Or serve with stir-fried veggies for a complete dinner!