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Savor the rich fusion of Korean BBQ flavors in these juicy, perfectly seasoned meatballs. With their golden-brown exterior and tender center, these meatballs blend traditional Korean marinades with classic technique. The result is a versatile dish that works equally well as an appetizer or main course, complemented by a creamy gochujang mayo for dipping.
The key to achieving the ideal texture lies in proper meat handling and careful temperature control during cooking.
Key Ingredients
- Ground Beef: Use 80/20 ground beef for best flavor and moisture. Look for bright red meat with even fat marbling
- Yangjo Ganjang: Traditional Korean soy sauce provides deep umami flavor without excess salt
- Pure Sesame Oil: Choose dark amber colored oil with an intense, nutty aroma
- Fresh Aromatics: Select firm garlic and crisp green onions
- Japanese Panko: Light, airy breadcrumbs create tender texture
Preparation Method
- Initial Setup:
- Soak panko in milk for 5 minutes until fully absorbed to create binding base.
- Prepare Marinade:
- Combine soy sauce, sesame oil, garlic, ginger and brown sugar until smooth and emulsified.
- Mix Ingredients:
- Gently fold meat into breadcrumb mixture with marinade until just combined.
- Shape Meatballs:
- Portion into 1.5 oz balls using light pressure to form even spheres.
- Begin Cooking:
- Heat heavy pan over medium-high until properly preheated.
- Sear Meatballs:
- Cook in batches, allowing proper spacing for even browning.
- Achieve Color:
- Rotate meatballs regularly for uniform golden-brown exterior.
- Add Glaze:
- Pour sauce over meatballs, coating evenly as it reduces.
- Finish:
- Top with sesame seeds and green onions before serving.
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Serving Suggestions
Serve alongside quick-pickled vegetables like cucumber, daikon or kimchi for added crunch and acidity. Provide toothpicks and small plates for easy serving.
Storage Guide
- Refrigerator Storage:
- Store cooled meatballs in sealed containers with parchment between layers. Keep sauce separate.
- Freezing Instructions:
- Freeze raw meatballs on lined sheets, then transfer to freezer bags with air removed.
- Reheating:
- Thaw overnight and reheat at 350°F until hot throughout. Brush with sesame oil before serving.
These Korean BBQ meatballs showcase the perfect harmony of traditional flavors and modern technique. Careful preparation yields tender, flavorful results worthy of any special occasion.
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Frequently Asked Questions
- → Can these be prepped beforehand?
- Of course! Store the cooked meatballs and sauce separately, then warm them back up before serving.
- → What kind of ground meat is ideal?
- Beef works great, but you can go for pork, chicken, or turkey if you prefer.
- → Is this a spicy dish?
- The heat is mostly in the dip. Adjust how much sriracha you add to make it suit your tastes.
- → Can I bake them instead?
- Absolutely! Cook them in the oven at 400°F for about 20 minutes, flipping them once halfway.
- → What sides pair well?
- Serve these on a bed of rice or noodles, or include some stir-fried Asian veggies for a complete meal!