Sticky Korean-Style Meatballs
Ingredients
- 125 g basmati rice
- 2 spring onion
- 1 clove garlic
- 1 egg small, lightly beaten
- 200 g pork mince
- 15 g panko breadcrumbs
- 1 tbsp gochujang Korean chili paste
- ½ thumb sized piece fresh ginger
- ¼ tsp white pepper
- 1 tbsp sunflower oil
For the glaze:
- 2 tbsp runny honey
- 1 tbsp gochujang Korean chili paste
- 1 tbsp rice wine vinegar
- ½ tbsp dark soy sauce
- 1 tbsp toasted sesame seeds
Equipment
Chopping board
Chopping knife
Large bowl
Large frying pan
Tongs
Small saucepan
Instructions
- Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml 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.
- Finely slice the spring onions and peel and grate the garlic and ginger.
- Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.
- Gently form into 10 evenly sized balls.
- Mix together the sauce ingredients: honey, gochujang, rice wine vinegar and soy sauce. Set aside.
- Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.
- 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.
- Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.
Notes
These sticky Korean-inspired meatballs are a dish that you’ll be craving again and again!
Nutrition
Calories: 556kcal