Directions
- 1Start with 500g of beef mince in a mixing bowl.
- 2Add 2 large cloves of freshly peeled garlic and 25g of fresh ginger, using a microplane grater to create a smooth paste.
- 3Add thinly sliced root ends of 2 spring onions.
- 4Add 70g of Gochujang chili paste, 1 1/2 teaspoons of sea salt flakes, and 2 teaspoons of black pepper.
- 5Gently mix everything with your hands, avoiding overworking.
- 6Weigh out 50g portions of the meat mixture for each meatball.
- 7Roll each portion into a ball between your hands, slightly compressing them.
- 8Place a large skillet on the stovetop over high heat, add 1 tablespoon of olive oil, and sear the meatballs for 1 minute on each side until lightly golden.
- 9Place the skillet in a preheated oven at 180°C (350°F) and bake for 8 minutes.
- 10Meanwhile, in a saucepan, combine 120g of plum jam, 70g of Gochujang paste, 1 tablespoon of rice wine vinegar, and 1 tablespoon of soy sauce.
- 11Cook the sauce over medium-high heat for 4 minutes, stirring frequently, until thickened.
- 12Remove the meatballs from the oven and gently add them to the plum glaze, mixing until completely coated.
- 13Serve the meatballs on a plate with a fresh Asian salad and garnish with sliced spring onions and toasted sesame seeds.
Ingredients
- 1 tablespoon Olive Oil
- 500 grams Beef Mince
- 2 Garlic Cloves
- 25 grams Fresh Ginger
- 2 Spring Onions
- 70 grams Gochujang Korean Spice Paste
- 7.5 grams Sea Salt Flakes
- 20 cracks Black Pepper
- 120 grams Plum Jam
- 70 grams Gochujang Korean Spice Paste
- 20 milliliters Rice Wine Vinegar
- 20 milliliters Soy Sauce
- 2 Spring Onions
- 0 Toasted Sesame Seeds
- 80 grams Red Cabbage
- 80 grams Wombok
- 0.5 Small Beetroot
- 0.5 Small Carrot
- 5 grams Fresh Mint
- 5 milliliters Toasted Sesame Oil
- 5 milliliters Extra Virgin Olive Oil
- 5 milliliters Soy Sauce
- 5 milliliters Rice Wine Vinegar
- 2.5 milliliters Maple Syrup
- 1 Garlic Clove
- 5 grams Ginger
Equipment
mixing bowlmicroplane graterkitchen scalelarge skillet or pansaucepan
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