Side Pannel
Spicy Korean-Style Gochujang Meatballs
Spicy Korean-Style Gochujang Meatballs
- Recipe Submitted by Rosemary on 11/27/2014
Category: Healthy Recipes, Meat
Ingredients List
- For the Meatballs:
- 3 green onions, very thinly sliced
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 pound ground beef
- 1/2 cup panko breadcrumbs
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons canola oil, for pan-frying
- For the Glaze:
- 1/3 cup apricot preserves
- 2 tablespoons gochujang (Korean chili paste)
- 1-1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- For the Garnish:
- Sliced green onion
- Toasted sesame seeds
Directions
1. Preheat oven to 350 degrees F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to overmix them. 2. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
3. Heat oil in large skillet over medium-high heat. In batches (don”™t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160 degrees F.
4. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
5. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds
3. Heat oil in large skillet over medium-high heat. In batches (don”™t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160 degrees F.
4. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
5. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds
Tweet