# Korean Beef Meatballs

This recipe is for delicious Korean beef meatballs packed with flavor and glazed in an amazing sticky sauce.

- Servings: 12 servings
- Total time: 6 min
- Cuisine: Korean
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Start with 500g of beef mince in a mixing bowl.
2. Add 2 large cloves of freshly peeled garlic and 25g of fresh ginger, using a microplane grater to create a smooth paste.
3. Add thinly sliced root ends of 2 spring onions.
4. Add 70g of Gochujang chili paste, 1 1/2 teaspoons of sea salt flakes, and 2 teaspoons of black pepper.
5. Gently mix everything with your hands, avoiding overworking.
6. Weigh out 50g portions of the meat mixture for each meatball.
7. Roll each portion into a ball between your hands, slightly compressing them.
8. Place 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.
9. Place the skillet in a preheated oven at 180°C (350°F) and bake for 8 minutes.
10. Meanwhile, in a saucepan, combine 120g of plum jam, 70g of Gochujang paste, 1 tablespoon of rice wine vinegar, and 1 tablespoon of soy sauce.
11. Cook the sauce over medium-high heat for 4 minutes, stirring frequently, until thickened.
12. Remove the meatballs from the oven and gently add them to the plum glaze, mixing until completely coated.
13. Serve the meatballs on a plate with a fresh Asian salad and garnish with sliced spring onions and toasted sesame seeds.

## Equipment

- mixing bowl
- microplane grater
- kitchen scale
- large skillet or pan
- saucepan

## Source

- Original video: https://youtu.be/vdefN8H7xNw?si=6SuwPzinWzu_LP-H
- Recipe page: https://www.cliprecipe.com/recipe/29e062d8-0938-4b54-b12b-14d3907f458a
- Extracted: 2025-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt