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Korean BBQ, or "gogi-gui," which literally translates to "meat roast," has a rich historical background that dates back centuries. While the exact origins are somewhat murky, it is widely believed that grilling meat over an open flame was a practice that emerged during the Goryeo Dynasty (918-1392). This ancient method of cooking became a central part of Korean culinary culture, evolving into the vibrant BBQ experience we know today.

Korean BBQ Christmas Meatballs with Spicy Santa Mayo

Bring festive cheer to your work lunch with a protein-packed meal prep that’s both delicious and satisfying! These Korean BBQ-inspired meatballs are perfect for a quick bite during the busy holiday season. With the added zing of Spicy Santa Mayo, your taste buds will be celebrating too—thanks to afterka for the inspiration! MealPrep ProteinPackedLunch KoreanBBQ HolidayEats WorkLunch HealthyEating FestiveFlavors
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Ingredients
  

For the Meatballs:

1 pound ground beef (or a mix of beef and pork)

½ cup breadcrumbs (panko preferred)

1/4 cup green onions, finely chopped

1/4 cup cilantro, chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons soy sauce

2 tablespoons gochujang (Korean red pepper paste)

1 tablespoon sesame oil

1 tablespoon honey or brown sugar

Salt and pepper to taste

Sesame seeds for garnish

1 tablespoon vegetable oil (for cooking)

For the Spicy Santa Mayo:

1/2 cup mayonnaise

1-2 tablespoons gochujang (adjust for spice preference)

1 teaspoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey

Salt and lime juice to taste

Instructions
 

Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, green onions, cilantro, garlic, ginger, soy sauce, gochujang, sesame oil, honey, salt, and pepper. Mix until everything is well incorporated.

    Shape the Meatballs: Using your hands, form small meatballs (about 1 inch in diameter) and place them on a parchment-lined baking sheet. You should have about 20 meatballs.

      Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, cooking until they are browned on all sides and cooked through (about 8-10 minutes). Once cooked, transfer them to a serving platter.

        Make the Spicy Santa Mayo: In a small bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, honey, and a pinch of salt. Taste and adjust the flavor with lime juice or any additional seasonings you prefer.

          Serve: Drizzle the spicy Santa mayo over the meatballs or serve it as a dipping sauce on the side. Garnish with sesame seeds and a sprinkle of additional chopped cilantro or green onions if desired.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6