Juicy Gochujang Meatballs in a Spicy Korean Chilli Sauce
Juicy pork meatballs are coated in a sticky Korean gochujang sauce and served over savoury egg fried rice with a simple side of soy-braised bok choy. The sauce combines fermented gochujang chilli paste with garlic, ginger, rice vinegar and a touch of honey for a perfect balance of sweet, salty and spicy flavours.
You may recognise the same flavour combination from Korean fried chicken, where crispy pieces of chicken are coated in a similar glossy gochujang glaze.
Soy-Braised Bok Choy
A simple side of pan-fried bok choy with soy sauce and a splash of chicken stock adds a welcome touch of green to the dish. As the gochujang meatballs are packed with bold flavour, the high water content and gentle sweetness of bok choy provide a cooling balance. It acts as a supporting element to the meatballs rather than competing for attention.
Egg Fried Rice with Double Egg
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 and you begin shovelling the rice into your mouth. Here you get a double dose of egg — first in the form of a very thin omelette, chopped into small pieces. The rice is then fried with a little soy sauce, another egg and finished with slices of spring onion.
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Korean Gochujang Meatballs with Egg Fried 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
- Cook the rice: Cook the basmati rice according to packet instructions and set aside.
- Prepare the omelette: Whisk 2 eggs with a pinch of salt. Heat a large nonstick frying pan and pour the eggs into the pan, swirling to create a thin omelette. Cook until set, then remove from the pan, chop into small pieces and set aside.
- Make the meatball mixture: Heat the oven to 200°C. In a bowl whisk together 2 eggs, panko breadcrumbs, gochujang paste, soy sauce, rice wine vinegar, garlic and spring onions. Season lightly with salt and pepper.
- Form the meatballs: Place the pork mince in a large bowl, season lightly and pour over the gochujang mixture. Combine gently, taking care not to overwork the meat. Divide into 16 meatballs.
- Roast the meatballs: Place the meatballs on a lined baking tray and roast for 12 minutes until cooked through.
- Prepare the bok choy: Cut the leafy tops from the bok choy and slice the stems lengthways into quarters. Heat a frying pan with a little oil and fry the stems until lightly browned. Add soy sauce and chicken stock and cook for 2–3 minutes until tender. Add the leaves and cook for another 30 seconds until wilted.
- Make the gochujang sauce: Combine all sauce ingredients in a small pan and heat gently until warmed through. If the sauce is too thick, add a little water to loose
- Prepare the egg fried rice: Whisk the remaining egg. Heat a large frying pan with a little oil, add the cooked rice and stir-fry for a couple of minutes. Pour in the egg with a splash of soy sauce and mix well. Add the chopped omelette and spring onions and toss until heated through.
- Finish and serve: Coat the roasted meatballs in the warm gochujang sauce. Divide the egg fried rice between bowls, top with bok choy and meatballs, and sprinkle with sesame seeds before serving.
