Table of Contents
- Juicy meatballs coated with a spicy Korean gochujang chilli sauce
- A bit of green goes a long way
- Double egg fried rice
- Similar recipes found on flaevor.com
- Recipe: Gochujang Meatballs with Egg Rice
Juicy meatballs coated with a spicy Korean gochujang chilli sauce
In this Gochujang Meatballs with Egg Rice recipe, perfectly cooked pork meatballs are given a spicy kick with fermented Korean gochujang chilli paste. Mixed with ginger, rice wine vinegar, a little honey, garlic and, surprisingly, some ketchup, you may recognise the sauce from Korean Fried Chicken, the delicious crispy battered pieces of fried chicken dipped in the same gochujang sauce.
A bit of green goes a long way
A nice simple side of pan-fried bok choy in soy sauce and a little chicken stock adds a lovely kick of green. As the gochujang meatballs are packed with a hefty amount of flavour, the high water content and simplicity of bok choy adds a nice cooling element, a great supporting actor to the meatballs rather than a competitive star.
Double egg fried rice
Egg-fried rice is so tasty that it’s hard to explain why, as soon as you start eating it, a kind of fever takes hold of you and causes you to ‘shovel’ the rice into your mouth. Here you get a double dose of egg – first in the form of a very thin, chopped omelette. Then the rice is fried with a little soy sauce, another egg and finished with slices of spring onion.
Similar recipes found on flaevor.com
Recipe: Gochujang Meatballs with Egg Rice
Juicy meatballs coated with a spicy Korean gochujang chilli sauce, bok choy and double egg fried rice
Gochujang Meatballs with Egg Rice
Ingredients
Meatballs
- 500g pork mince
- 2 eggs
- 60g panko breadcrumbs
- 1 tbsp gochujung paste
- 1 tbsp soy sauce
- 1/2 tbsp rice wine vinegar, or apple cider vinegar
- 1 large garlic clove, minced
- 2 spring onions, chopped fine
- Salt and pepper
Gochujang Sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- ½ garlic clove crushed
- 1 tsp minced ginger,
- 2 tsp toasted sesame oil
- 1 tbsp water
Rice
- 480 g basmati rice
- 3 eggs
- 2 spring onions, thinly sliced
- Splash of soy sauce
Bok Choy
- 2 Bok choy
- 50ml Chicken stock
- Splash of soy sauce
- Sea salt flakes
Instructions
- Prepare the egg rice: Cook rice according to packet instructions.
- Whisk 2 eggs with a little salt. Heat a large nonstick frying pan and pour eggs around the pan, swirling to cover the entire base until you have a thin omelette. When done remove from the pan and chop into small pieces. Set aside for later.
- Prepare the meatballs: Heat oven to 200°C. Crack 2 eggs into a bowl and lightly beat. Add panko bread crumbs, gochujang chilli paste, soy sauce, rice wine vinegar. minced garlic, chopped spring onions, and a large pinch of both salt and pepper. Combine well so you have a mushy sauce.
- Place pork mince in a large bowl and season with a little salt and pepper. Pour over the gochujang egg & breadcrumb mixture. Gently combine, making sure not to squeeze the meat too tightly so it loses its texture.
- Divide the mince into 16 pieces and shape each piece into a ball. Set aside whilst you prepare the other ingredients.
- Prepare the Bok Choy: Cut leafy tops from the bok choy, these will be added towards the end as they cook faster than the bok choy's more sturdy base stem. Cut bok choy stems lengthways into 4 pieces, a total of 8 pieces.
- Heat a small frying pan with a dash of oil. Fry bok choy stems for a couple of minutes until slightly browned, then add a splash of soy sauce and 50ml of chicken stock. Cook for 2 -3 minutes until the stems are soft but still al dente. Just before removing from the pan add the leafy tops and cook for 30 seconds or until wilted. Set aside (you may have to cook the pieces in batches if your pan is not big enough to fit all 8 pieces).
- Prepare the Gochujung Sauce: Combine all gochujang sauce ingredients in a small pan and gently heat. If the sauce is too thick another another tablespoon of water to loosen it.
- Back to the meatballs: Line an oven tray with baking paper. Place meatballs onto the tray and roast for 12 minutes.
- Prepare the rice: Whisk the remaining egg. Heat a large frying pan with a little oil. Add cooked rice and toss around the pan for a couple of minutes. Pour in the egg along with a good splash of soy sauce and combine well. Next, add chopped omelette and spring onion, toss around the pan until combined and heated through. Remove and keep warm.
- To Finish: Gently reheat bok choy and gochujung sauce. Remove the meatballs from the oven and coat each ball in gochujung sauce. Divide rice between 4 bowls. Top each bowl with 2 pieces of bok choy and 4 meatballs per plate. Sprinkle sesame seeds over the meatballs. Serve!
