Oh Na Mi's Gochujang-Glazed meatballs šŸ„—

Oh Na Mi's Gochujang-Glazed meatballs šŸ„—

By Alex Boyce

Gochujang-Glazed Meatballs with Fresh Korean Saladā  ā 

What youā€™ll need:

For the Meatballs:

  • Beef stock, reducedā 
  • kg 1ground beef (beef mince) 2 cloves garlic, pureĆ©dā 
  • 1 small shallot, finely choppedā 
  • 1 stalk celery, very finely choppedā 
  • 1 small carrot, very finely choppedā 
  • 1/2 cup breadcrumbsā 
  • Salt and pepper to tasteā 

For the Gochujang Glaze:

  • 3 tbsp Oh Na Mi Gochujang
  • 2 tbsp ketchupā 
  • 1 tbsp soy sauceā 
  • 1 tsp honeyā 

For the Korean Salad:

  • Crispy Napa cabbage leaves, torn into bite- sized piecesā 
  • 1 carrot, short ribbonsā 
  • 1 cucumber, short ribbonsā 
  • For the Sesame Dressing:ā 
  • Juice of 1/2 lemonā 
  • 1 tbsp tahiniā 
  • 1 tbsp soy sauceā 
  • 1 tsp honey or maple syrupā 
  • 1 tsp sesame oilā 
  • Sesame seeds & chopped green onions, to serveā 

Letā€™s Oh Na Mi this! šŸ’„

ā 1. In a skillet over medium heat, reduce the beef stock until it thickens slightly. Set aside. In a mixing bowl, combine the ground beef, finely chopped garlic, onion, celery, carrot, breadcrumbs, salt, and pepper. Add a portion of the reduced beef stock to the mixture for added flavor and moisture. Mix well.ā 
ā 
2. Shape the meat mixture into meatballs of your desired size.ā 
Preheat your oven to 190Ā°C.ā 
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3. In a small bowl, whisk together the Oh Na Mi Gochujang, ketchup, soy sauce, and honey to create the glaze.ā 

4. Heat a skillet over medium-high heat. Place the meatballs in the skillet and cook until browned on all sides. Brush the gochujang glaze over the meatballs as they cook. This will create a flavorful and slightly sticky glaze.ā 
Once the meatballs are nicely glazed, transfer them to a baking dish and place them in the preheated oven. Bake for about 15-20 minutes, or until the meatballs are cooked through.ā 
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5. While the meatballs are baking, prepare the Korean salad. In a large bowl, combine the torn Napa cabbage leaves, julienned carrot, and julienned cucumber.ā 

6. In a separate bowl, whisk together the lemon juice, tahini, soy sauce, honey (or maple syrup), and sesame oil to create the sesame dressing.
Pour the sesame dressing over the salad and toss to combine.

7. Once the meatballs are cooked, remove them from the oven.
Serve the gochujang-glazed meatballs over the Korean salad. Garnish with sesame seeds and chopped green onions.
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The Kimchi Collection

The thing that started it allā€¦ Kimchi. This collection houses 3 of our origin products, Oh Na Mi Kimchi; Oh Na Mi Bio Kimchi and Oh Na Mi Kimchi Sauce. Each one is distinct in its own way, yet all are tied to the roots of the Korean Kitchen.