Korean meatballs

Simple and very tasty meatballs that are cooked together with a sweet soy sauce.

I choose to use dry spices for the meatballs, but of course you can use fresh ingredients instead. You can e.g. replace onion powder with finely chopped green onions, garlic powder with fresh pressed garlic and ginger powder with grated fresh ginger.

This time when I made the recipe and photographed, I had mixed mince (50/50 pork/beef) at home, but I have made it with only minced pork and only with ground beef as well and both variations turned out well.

It is perfectly possible to prepare until the meatballs are fried and then freeze them. If you do everything at the same time, however, it is nice to do everything in the same frying pan without cleaning it between the meatballs and the sauce. The sauce will be even tastier if it is cooked in the same frying pan as the meatballs.

GoChuJang is a fermented Korean chili paste that gives a round, strong and fruity distinct chili flavor. It elevates and highlights the flavors of other ingredients. It can be found in most major stores these days.

I think it goes well with some roasted broccoli for these meatballs. They are easy to make by cutting fresh broccoli into smaller pieces and putting them in a oven dish with a little oil, salt and pepper. Roast in a 225°C oven, 10-15 minutes. Stir once if necessary.

Serve with boiled rice and possibly oven-roasted broccoli. Garnish with some sliced green onions.