Korean meatballs

Name: Korean meatballs
Total time: 40 min
Ingredients: 500 g Ground beef; 3 Scallion, finely sliced, sliced toasted; 7 cloves Garlic, finely grated; 2 ½ Ginger, finely grated; 1 Egg, beaten; 1 tbsp + 75 g Brown sugar; 35 g Breadcrumb, dried; 100 ml Soy sauce; 1 tbsp + 60 ml Gochujang; Salt; Black pepper; 1 tbsp Peanut oil; 125 ml Beef stock; 40 ml Rice wine vinegar; 2 tsp Cornstarch

By Andy Cooks · 40 min

Ingredients

Ground beef500 g
Scallion · finely sliced, sliced toasted3
Garlic · finely grated7 cloves
Ginger · finely grated2 ½
Egg · beaten1
Brown sugar1 tbsp + 75 g
Breadcrumb · dried35 g
Soy sauce100 ml
Gochujang1 tbsp + 60 ml
Salt
Black pepper
Peanut oil1 tbsp
Beef stock125 ml
Rice wine vinegar40 ml
Cornstarch2 tsp

Instructions

In a large bowl, combine the mince, spring onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang. Season with salt and pepper and mix until just combined.
Shape the mixture into tablespoon-sized meatballs.
Heat the oil in a large frying pan over medium heat.
Cook the meatballs for 8 to 10 minutes, turning to brown on all sides. Move them to a large plate.
Add the garlic to the pan and cook for 30 seconds. Then add the Gochujang, soy sauce, stock, sugar and vinegar. Bring to a simmer, stirring now and then.
Mix the cornflour with the water, stir into the sauce and cook until it thickens.
Return the meatballs to the pan and toss to coat. Cook 1 to 2 minutes until heated through.
Serve the meatballs on steamed rice, topped with extra spring onions and sesame seeds.

Summarized from Andy Cooks's video. Watch it for the details.

Watch the recipe video

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Garlic Egg Ginger Scallion Brown sugar Breadcrumb Ground beef Gochujang

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