Ingredients
Scale
- 1 pound ground beef or pork
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon green onions, chopped
- 1/4 cup mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
Instructions
- Combine ground meat, breadcrumbs, garlic, ginger, soy sauce, brown sugar, sesame oil, salt, and pepper in a bowl.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Cook the meatballs in a skillet over medium heat for about 15 minutes, turning occasionally, until browned and cooked through.
- Mix mayonnaise and gochujang in a small bowl to create the dip.
- Serve the meatballs hot with the mayo dip on the side.
Notes
- Adjust the gochujang amount based on your spice preference.
- Leftover meatballs can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-fry
- Cuisine: Korean
- Diet: Meat-based