Korean Beef Meatballs
Directions
- 1Start with 500g of beef mince in a mixing bowl.
- 2Start with 500g of beef mince in a mixing bowl.
- 3Start with 500g of beef mince in a mixing bowl.
- 4Add 2 large cloves of freshly peeled garlic and 25g of fresh ginger, using a microplane grater to create a smooth paste.
- 5Add 2 large cloves of freshly peeled garlic and 25g of fresh ginger, using a microplane grater to create a smooth paste.
- 6Add 2 large cloves of freshly peeled garlic and 25g of fresh ginger, using a microplane grater to create a smooth paste.
- 7Add thinly sliced root ends of 2 spring onions.
- 8Add thinly sliced root ends of 2 spring onions.
- 9Add thinly sliced root ends of 2 spring onions.
- 10Add 70g of Gochujang chili paste, 1 1/2 teaspoons of sea salt flakes, and 2 teaspoons of black pepper.
- 11Add 70g of Gochujang chili paste, 1 1/2 teaspoons of sea salt flakes, and 2 teaspoons of black pepper.
- 12Add 70g of Gochujang chili paste, 1 1/2 teaspoons of sea salt flakes, and 2 teaspoons of black pepper.
- 13Gently mix everything with your hands, avoiding overworking.
- 14Gently mix everything with your hands, avoiding overworking.
- 15Gently mix everything with your hands, avoiding overworking.
- 16Weigh out 50g portions of the meat mixture for each meatball.
- 17Weigh out 50g portions of the meat mixture for each meatball.
- 18Weigh out 50g portions of the meat mixture for each meatball.
- 19Roll each portion into a ball between your hands, slightly compressing them.
- 20Roll each portion into a ball between your hands, slightly compressing them.
- 21Roll each portion into a ball between your hands, slightly compressing them.
- 22Place 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.
- 23Place 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.
- 24Place 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.
- 25Place the skillet in a preheated oven at 180°C (350°F) and bake for 8 minutes.
- 26Place the skillet in a preheated oven at 180°C (350°F) and bake for 8 minutes.
- 27Place the skillet in a preheated oven at 180°C (350°F) and bake for 8 minutes.
- 28Meanwhile, in a saucepan, combine 120g of plum jam, 70g of Gochujang paste, 1 tablespoon of rice wine vinegar, and 1 tablespoon of soy sauce.
- 29Meanwhile, in a saucepan, combine 120g of plum jam, 70g of Gochujang paste, 1 tablespoon of rice wine vinegar, and 1 tablespoon of soy sauce.
- 30Meanwhile, in a saucepan, combine 120g of plum jam, 70g of Gochujang paste, 1 tablespoon of rice wine vinegar, and 1 tablespoon of soy sauce.
- 31Cook the sauce over medium-high heat for 4 minutes, stirring frequently, until thickened.
- 32Cook the sauce over medium-high heat for 4 minutes, stirring frequently, until thickened.
- 33Cook the sauce over medium-high heat for 4 minutes, stirring frequently, until thickened.
- 34Remove the meatballs from the oven and gently add them to the plum glaze, mixing until completely coated.
- 35Remove the meatballs from the oven and gently add them to the plum glaze, mixing until completely coated.
- 36Remove the meatballs from the oven and gently add them to the plum glaze, mixing until completely coated.
- 37Serve the meatballs on a plate with a fresh Asian salad and garnish with sliced spring onions and toasted sesame seeds.
- 38Serve the meatballs on a plate with a fresh Asian salad and garnish with sliced spring onions and toasted sesame seeds.
- 39Serve 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
- 1 tablespoon Olive Oil
- 1 tablespoon Olive Oil
- 500 grams Beef Mince
- 500 grams Beef Mince
- 500 grams Beef Mince
- 2 Garlic Cloves
- 2 Garlic Cloves
- 2 Garlic Cloves
- 25 grams Fresh Ginger
- 25 grams Fresh Ginger
- 25 grams Fresh Ginger
- 2 Spring Onions
- 2 Spring Onions
- 2 Spring Onions
- 70 grams Gochujang Korean Spice Paste
- 70 grams Gochujang Korean Spice Paste
- 70 grams Gochujang Korean Spice Paste
- 7.5 grams Sea Salt Flakes
- 7.5 grams Sea Salt Flakes
- 7.5 grams Sea Salt Flakes
- 20 cracks Black Pepper
- 20 cracks Black Pepper
- 20 cracks Black Pepper
- 120 grams Plum Jam
- 120 grams Plum Jam
- 120 grams Plum Jam
- 70 grams Gochujang Korean Spice Paste
- 70 grams Gochujang Korean Spice Paste
- 70 grams Gochujang Korean Spice Paste
- 20 milliliters Rice Wine Vinegar
- 20 milliliters Rice Wine Vinegar
- 20 milliliters Rice Wine Vinegar
- 20 milliliters Soy Sauce
- 20 milliliters Soy Sauce
- 20 milliliters Soy Sauce
- 2 Spring Onions
- 2 Spring Onions
- 2 Spring Onions
- 0 Toasted Sesame Seeds
- 0 Toasted Sesame Seeds
- 0 Toasted Sesame Seeds
- 80 grams Red Cabbage
- 80 grams Red Cabbage
- 80 grams Red Cabbage
- 80 grams Wombok
- 80 grams Wombok
- 80 grams Wombok
- 0.5 Small Beetroot
- 0.5 Small Beetroot
- 0.5 Small Beetroot
- 0.5 Small Carrot
- 0.5 Small Carrot
- 0.5 Small Carrot
- 5 grams Fresh Mint
- 5 grams Fresh Mint
- 5 grams Fresh Mint
- 5 milliliters Toasted Sesame Oil
- 5 milliliters Toasted Sesame Oil
- 5 milliliters Toasted Sesame Oil
- 5 milliliters Extra Virgin Olive Oil
- 5 milliliters Extra Virgin Olive Oil
- 5 milliliters Extra Virgin Olive Oil
- 5 milliliters Soy Sauce
- 5 milliliters Soy Sauce
- 5 milliliters Soy Sauce
- 5 milliliters Rice Wine Vinegar
- 5 milliliters Rice Wine Vinegar
- 5 milliliters Rice Wine Vinegar
- 2.5 milliliters Maple Syrup
- 2.5 milliliters Maple Syrup
- 2.5 milliliters Maple Syrup
- 1 Garlic Clove
- 1 Garlic Clove
- 1 Garlic Clove
- 5 grams Ginger
- 5 grams Ginger
- 5 grams Ginger
Equipment
mixing bowlmicroplane graterkitchen scalelarge skillet or pansaucepan