Korean meatballs
These tasty delights contain Korean spices and flavours, perfect for a delicious main course or to fill the lunchbox with.
| Servings: | 4 Portions |
| Tags: | Chilipepper | Family Dinner | Korean | LunchBox | Main Course | Pork |
| Allergens: | Eggs, Gluten, Sesame, Soybeans, Wheat |
| Prep Time: | 10 min |
| Rest Time: | 15 min |
| Cook Time: | 35 min |
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.
Ingredients
Directions
- Measure all the ingredients for the meatballs in a bowl and mix well.
- Let the batter stand and swell for about 15 minutes.
- Roll meatballs.
- Heat a tablespoon of oil and fry the meatballs in a frying pan.
- Take the meatballs out of the pan and set them aside for now.
- Press the garlic and grate the ginger.
- Pour the sesame oil into the frying pan and fry the garlic and ginger on a medium temperature for 2 minutes. Make sure they don't get burned.
- Mix the other ingredients for the sauce in a small bowl and then pour everything into the frying pan. Bring to a boil while whisking / stirring.
- Reduce the heat, pour in the meatballs and let everything simmer for a few minutes.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2236.06 kcal | 559.01 kcal | 189 kcal |
| Carbohydrates | 91.1 g | 22.77 g | 7.70 g |
| Fat | 129.9 g | 32.48 g | 10.98 g |
| Protein | 173.56 g | 43.39 g | 14.67 g |
| Sugar | 40.46 g | 10.12 g | 3.42 g |
| Salt | 20.59 g | 5.15 g | 1.74 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
