1-Creating these Korean Bbq Meatballs starts with simple prep work that anyone can follow. Begin by mincing the garlic and ginger, and slicing the green onions to get everything ready. In a large bowl, combine 1 lb ground beef, ½ cup panko breadcrumbs, 1 egg, 5 cloves minced garlic, 1 tbsp minced ginger, 2 tbsp gochujang, 2 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp brown sugar, and 3 sliced green onions. Mix gently until just combined to keep the meatballs tender and avoid a tough texture.

2-Shape the mixture into about 1-inch meatballs using your hands. Heat a pan over medium heat and fry the meatballs for 12-15 minutes until they’re browned and cooked through. Once done, remove them and clean the pan of any burnt bits. In the same pan, add ¼ cup soy sauce, 1 tbsp honey, 1 tbsp brown sugar, 1 tbsp gochujang, 1 tbsp rice vinegar, and 1 tsp sesame oil, then simmer gently.

3-Stir in a slurry made from 1 tbsp cornstarch and 2 tbsp water to thicken the sauce. Turn off the heat and coat the meatballs in this sweet and spicy glaze.

4-For the spicy sesame mayo, mix ½ cup mayo, 1 tsp gochujang, 1 tsp sesame oil, and the juice of half a lime. Serve the meatballs hot with the mayo, extra sliced green onions, and sesame seeds for a complete dish.