Oh Na Mi's Gochujang-Glazed meatballs 🥗
Gochujang-Glazed Meatballs with Fresh Korean Salad
What you’ll need:
For the Meatballs:
- Beef stock, reduced
- kg 1ground beef (beef mince) 2 cloves garlic, pureéd
- 1 small shallot, finely chopped
- 1 stalk celery, very finely chopped
- 1 small carrot, very finely chopped
- 1/2 cup breadcrumbs
- Salt and pepper to taste
For the Gochujang Glaze:
- 3 tbsp Oh Na Mi Gochujang
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp honey
For the Korean Salad:
- Crispy Napa cabbage leaves, torn into bite- sized pieces
- 1 carrot, short ribbons
- 1 cucumber, short ribbons
- For the Sesame Dressing:
- Juice of 1/2 lemon
- 1 tbsp tahini
- 1 tbsp soy sauce
- 1 tsp honey or maple syrup
- 1 tsp sesame oil
- Sesame seeds & chopped green onions, to serve
Let’s Oh Na Mi this! 💥
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.
2. Shape the meat mixture into meatballs of your desired size.
Preheat your oven to 190°C.
3. In a small bowl, whisk together the Oh Na Mi Gochujang, ketchup, soy sauce, and honey to create the glaze.
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.
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.
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.
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.