Korean meatballs

Por Andy Cooks · 40 min

Ingredientes

Modo de preparo

1. 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.
2. Shape the mixture into tablespoon-sized meatballs.
3. Heat the oil in a large frying pan over medium heat.
4. Cook the meatballs for 8 to 10 minutes, turning to brown on all sides. Move them to a large plate.
5. 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.
6. Mix the cornflour with the water, stir into the sauce and cook until it thickens.
7. Return the meatballs to the pan and toss to coat. Cook 1 to 2 minutes until heated through.
8. Serve the meatballs on steamed rice, topped with extra spring onions and sesame seeds.

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