Korean Meatballs
Ever since I first bought a small tub of Gochujang, I have been using it constantly in different dishes. Gochujang is a popular ingredient in Korean cuisine. It is a fermented chili paste that is used as a condiment and part of many dishes from salads, stews, meat dishes and more. Made with chili peppers, glutinous rice and fermented chilies, gochujang has a thick paste-like consistency. It is excellent to use as part for a marinade or as part of a sauce for wings or these meatballs.
Korean Meatballs
Servings: 4
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup gochujang
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves , minced
- 1 tbsp grated ginger
Instructions
- For the meatballs, mix the ground beef, ground pork, egg, bread crumbs, milk, salt and pepper together. Knead the mixture with your hands until thoroughly combined. Roll into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper. Bake in the oven at 350 for about 20 minutes.
- Place remaining ingredients in a saucepan and simmer for 5-10 minutes to create a sauce.
- After taking the meatballs out of the oven, toss them in the sauce.
- Serve immediately with rice and sliced green onions
Notes
If desired, you can throw the meatballs tossed in the sauce in a slow cooker. Keep it on low until ready to eat. Great party food!
