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The Boat Shed Kitchen

Korean BBQ Meatballs with Spicy Mayo

These tender Korean-style meatballs are made with gochujang, garlic, and soy for deep umami flavor. Baked or air-fried, then optionally tossed in a sticky glaze, they pair perfectly with a creamy spicy mayo dip that’s both rich and tangy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground beef or 50/50 beef + pork
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 1 egg
  • ½ cup breadcrumbs
  • 2 green onions finely chopped (optional)
For the Spicy Mayo Dip:
  • ½ cup mayonnaise
  • 1 –2 tsp gochujang to taste
  • 1 tsp honey
  • 1 tsp lemon juice
Optional Glaze (for extra sticky finish):
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp honey or brown sugar

Method
 

  1. Preheat oven to 400°F. Line a tray with parchment and grease lightly.
  2. In a bowl, mix all meatball ingredients just until combined.
  3. Form into 1½-inch balls and arrange on tray.
  4. Bake 18–20 mins or air-fry at 375°F for 10–12 mins.
  5. Mix all spicy mayo ingredients in a small bowl and chill.
  6. (Optional) Toss meatballs in warm glaze for extra coating.
  7. Serve meatballs warm with spicy mayo dip on the side.
  8. See full steps with tips & photos → https://theboatshedcafe.com/korean-bbq-meatballs-with-spicy-mayo-dip/

Notes

  • Gochujang adds a signature Korean heat—start small if you're spice-sensitive.
  • You can prep the meatballs ahead and chill before baking.
  • Use panko for lighter texture or regular breadcrumbs for extra binding.