1-Getting started with these Korean BBQ meatballs is straightforward and fun, beginning with simple prep work. First, mince the garlic and ginger, and thinly slice the green onions to have everything ready. In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, minced ginger, gochujang, soy sauce, sesame oil, brown sugar, and sliced green onions, mixing just until everything blends together without overworking the meat.

2-Next, roll the mixture into 1-inch meatballs for even cooking. Heat a skillet over medium heat and pan-fry the meatballs until they’re browned on all sides and cooked through, which takes about 12-15 minutes. After that, remove the meatballs from the pan and wipe it clean before adding the BBQ sauce ingredients: soy sauce, honey, brown sugar, gochujang, rice vinegar, and sesame oil.

3-Bring the sauce to a gentle simmer, then stir in the cornstarch slurry to thicken it up. Turn off the heat, coat the meatballs in this sweet and spicy glaze, and set them aside. For the spicy sesame mayo, simply mix mayonnaise, gochujang, sesame oil, and lime juice in a small bowl. Serve the meatballs with this mayo, extra green onions, sesame seeds, and your choice of side for a complete meal that takes around 30 minutes from start to finish.