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–+ servings
blue ceramic bowls filled with Gochujang Meatballs and Egg Rice and beers
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Korean Gochujang Meatballs with Egg Fried Rice

Juicy Korean gochujang pork meatballs served with egg fried rice and soy-braised bok choy. A spicy, sweet and savoury dinner ready in under 40 minutes
Total Time40 minutes
Servings: 4

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.