Korean Meatballs

• porcije: 22 meatballs

Sastojci

Meatballs

500g (1.1 lbs) beef mince

3 spring onions, finely sliced

3 cloves garlic, finely grated

2.5cm (1in) piece fresh ginger, finely grated

1 egg, lightly beaten

1 tbsp brown sugar

35g (⅓ cup) dried breadcrumbs

20ml (1 tbsp) soy sauce

1 tbsp Gochujang

Sea salt and black pepper, to season

1 tbsp peanut oil

Sliced spring onions

Toasted sesame seeds

Steamed rice, to serve

Sauce

4 cloves garlic, finely grated

60ml (¼ cup) Gochujang

80ml (⅓ cup) Soy sauce

125ml (½ cup) beef stock

75g (⅓ cup) brown sugar

40ml (2 tbsp) rice vinegar

2 tsp cornflour (cornstarch)

20ml (1 tbsp) water

Sea salt, to season

Upute

Step 1: Prep the meatballs

combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined.

Form mixture into tablespoon sized meatballs.

Step 2: Cook the meatballs

Heat oil in a large frying pan over medium heat.

Cook meatballs for 8-10 minutes, turning to brown all over. Transfer to a large plate.

Step 3: Cook the sauce

Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally.

Make a slurry with the cornflour and water, then stir this into the sauce and cook, until sauce thickens.

Step 4: Finish and serve

Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through.

Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds.