A flavorful and elegant dish featuring tender meatballs coated in a sweet and spicy Korean BBQ glaze, served with a creamy spicy mayo dip.

Scale

500 g ground beef or chicken

1/2 cup (60 g) breadcrumbs

1/4 cup (60 ml) milk

1 egg

3 cloves garlic, minced

1 teaspoon ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

2 green onions, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

For sauce:

1/3 cup (80 ml) soy sauce

1/4 cup (60 ml) honey

2 tablespoons brown sugar

2 tablespoons gochujang

1 tablespoon rice vinegar

3 cloves garlic

1 teaspoon ginger

1 tablespoon sesame oil

1 tablespoon cornstarch + 2 tablespoons water

For dip:

1/2 cup (120 ml) mayonnaise

1–2 tablespoons gochujang

1 teaspoon lemon juice

1 teaspoon honey

1 teaspoon sesame oil

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Mix breadcrumbs with milk and let soak.

Combine with meat, egg, garlic, ginger, soy sauce, and seasonings.

Shape into meatballs.

Bake at 200°C for 15–18 minutes.

Simmer sauce ingredients and thicken.

Toss meatballs in sauce.

Mix dip ingredients and serve alongside.

Adjust spice level by modifying gochujang

Can be made ahead and reheated

Best served fresh and warm