Korean Meatballs

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Prep Meatballs

• 250g 90/10 Ground Beef
• 1 Spring Onion
• 1 Garlic Clove
• 1 tsp Ginger
• 1/2 Egg
• 20g Breadcrumbs
• 5mL Soy Sauce
• 15g Gochujang

Combine beef, finely diced spring onion, minced garlic, minced ginger, egg, breadcrumbs, soy sauce, and gochujang in a large bowl. Season with salt and pepper to taste and mix until combined. Form into tablespoon sized meatballs.

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Cook Meatballs

• 1 tsp Avocado Oil

Heat avocado oil in a large pan over medium heat and cook meatballs for 8 to 10 minutes, turning every few minutes to brown on all sides. Once fully cooked remove and set aside.

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Cook Sauce

• 2 Garlic Clove
• 30g Gochujang
• 40mL Soy Sauce
• 60mL Beef Stock
• 30g Brown Sugar
• 20 mL Rice Vinegar
• 2 tsp Cornstarch
• 1 tbsp Water

On the same pan over medium heat add minced garlic to the pan and cook until fragrant, about half a minute. Then add gochujang, soy sauce, beef stock, sugar, and vinegar. Bring to a simmer, stirring occasionaly. Mix together cornstarch and equal parts cold water to make a slurry and add into sauce. Mixing until sauce thickens and reaches desired consistency.

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Assemble

Add the meatballs back into the pan, thouroughly coating it in the sauce and cooking for another few minutes to make sure those flavors meld together. Serve over steamed rice if preffered and optionally garnish with additional spring onion and sesame seed. Enjoy!