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Dive into the amazing blend of Korean BBQ tastes in these plump, well-spiced meatballs. Every mouthful offers a clever mix of sweet meets savory, with a gentle touch of spice, all matched with a thick zesty mayo dip. The meatballs get that sought-after crispy outside while keeping moist and soft on the inside, making them a standout yet easy dish for any get-together.
Lots of kitchen tests showed that the right cooking heat and top-notch stuff are key to getting meatballs with the perfect bite.
Main Components
- Ground Beef: Go with 80/20 beef for the right fat and juicy outcome. Watch for red meat with nice fat streaks
- Korean Soy Sauce: The classic yangjo ganjang gives real taste depth without too much salt
- Sesame Oil: The pure roasted kind adds needed nutty flavor. Look for deep amber liquid
- Fresh Stuff: Solid garlic bulbs and snappy green onions create the taste base
- Panko: The Japanese breadcrumbs help make everything softer and lighter
Cooking Steps
- First Steps:
- Mix 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 sugar melts away.
- Mixing Meat:
- Add beef to the wet breadcrumbs and flavors. Stir lightly just until mixed.
- Forming Balls:
- Grab a 1.5 oz scoop and roll softly into same-size balls. Put on lined cookie sheet.
- Getting Ready:
- Warm a thick pan over medium-high until it's good and hot. Pour in plain oil to cover bottom.
- First Cook:
- Cook meatballs in small groups with room between them. Brown 2 minutes until golden.
- All-Around Cooking:
- Turn meatballs gently to brown everywhere, about 8 minutes total.
- Adding Sauce:
- Pour in sauce and swirl to cover as it thickens, roughly 2 minutes.
- Last Touch:
- Sprinkle with sesame seeds and green onions before eating warm.
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Pairing Ideas
Put next to some fast-pickled veggies like cucumber, daikon or kimchi for nice contrast. Set out small sticks and tiny plates for easy eating.
Keeping It Fresh
- In The Fridge:
- Keep cooled meatballs in tight containers with wax paper between rows. Store sauce in a different spot.
- For Later:
- Freeze raw meatballs on lined trays until hard. Move to freezer bags, pushing out air.
- Warming Up:
- Thaw in fridge overnight. Warm at 350°F until they reach 165°F inside. Brush with sesame oil before you eat.
These Korean BBQ meatballs bring together old and new tastes perfectly. With careful cooking and love for details, they'll give you a meal worth remembering.
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Frequently Asked Questions
- → Can I prepare these before serving?
- Absolutely! Cook the meatballs and prep the dip beforehand. Just reheat the meatballs when you’re ready to serve.
- → What type of meat works best for this?
- Beef is suggested, but any ground meat like turkey, chicken, or pork works great too!
- → Are they very spicy?
- The main kick is in the dip. Adjust the Sriracha to make it as mild or fiery as you like.
- → Could I bake instead of fry?
- Of course! Bake them in the oven at 400°F for about 20 minutes, flipping them once.
- → What should I serve alongside these?
- They go great with rice or noodles. Stir-fried veggies also make a perfect side dish!