Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3/4 cup green onions, minced; 1 1/2 tablespoons fresh ginger, grated; 3 tablespoons gochujang paste (adjust to taste); 1 egg; 1/2 cup panko breadcrumbs (or use GF panko); 2 tablespoons lite soy sauce; 1 tablespoon toasted sesame oil; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 pounds ground beef (or sub ground lamb, pork, or turkey); 1/4 cup rice wine vinegar (unseasoned); 2 tablespoons lite soy sauce; 2 tablespoons gochujang paste; 3 tablespoons apricot preserves or 2 tablespoons pure maple syrup

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https://www.feastingathome.com/korean-meatballs-recipe/

Korean Meatballs Recipe | Feasting At Home

Sticky, sweet, savory, and just a little spicy, these Korean Meatballs are made with ground beef and gochujang for an easy dinner that's ready in under an hour.

Rezept

Asian

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 15 Minuten

Zutaten:

3/4 cup green onions, minced
1 1/2 tablespoons fresh ginger, grated
3 tablespoons gochujang paste (adjust to taste)
1 egg
1/2 cup panko breadcrumbs (or use GF panko)
2 tablespoons lite soy sauce
1 tablespoon toasted sesame oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 pounds ground beef (or sub ground lamb, pork, or turkey)
1/4 cup rice wine vinegar (unseasoned)
2 tablespoons lite soy sauce
2 tablespoons gochujang paste
3 tablespoons apricot preserves or 2 tablespoons pure maple syrup

Arbeitsschritte:

to 425°F.
In a large bowl, mix green onions, ginger, gochujang paste, egg, breadcrumbs, soy sauce, sesame oil, salt and pepper. Fold in ground beef gently; mix with a fork until just combined. Do not overmix; this can toughen the meat.
for 20 minutes.
Using a 1/4-cup (2-ounce cookie scoop) shape the mixture into 22 meatballs, about 50–55 grams each.
on a parchment-lined baking sheet (bottom and sides covered with foil and lay parchment on top for easiest cleanup) at 425°F for 15 minutes; internal temperature should register 165°F. (Can also bake on a rack or pan-sear for extra deep flavor.)
Mix rice vinegar, soy sauce, gochjang paste, and apricot jam or maple syrup. Heat glaze in a small saucepan, bring to a boil, and simmer for 5 minutes, stirring until reduced and slightly thickened- it will thicken as it cools.
Remove meatballs from the oven and brush with warm glaze. Garnish with sesame seeds, cilantro, and chopped green onions.
Enjoy over jasmine rice, along with Korean cucumber salad, kimchi, pickled daikon radish, or pickled onions.