Sticky Korean-Style Meatballs
Donal's Notes
These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!
For the glaze:
Chopping board
Chopping knife
Large bowl
Large frying pan
Tongs
Small saucepan
Instructions
1
Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.
2
Finely slice the spring onions and peel and grate the garlic and ginger.
3
Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
4
Gently form into 20 evenly sized balls.
5
Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
6
Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
7
Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.
8
Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.
