Spicy Korean Meatballs

Spicy Korean Meatballs

Spicy Korean Meatballs

On my last trip to the asian grocery store last week, I found this red box of Korean fermented red pepper paste. As a big fan of red pepper and spicy stuff, I took that red box right away. I didn't even know what its called or what its for. But I thought, hey, its red pepper paste, what could go wrong with that?!
Later on at home, I found out that its actually the famous 'Gochujang' sauce. This meatballs is my first attempt using the sauce and it turns out way better than I thought. Beware of the coming storm of recipes with gochujang sauce.. mowahahahahha.. !!


500 gr of ground chicken
3 scallions, thinly sliced
2 cloves of garlic, minced
1 tbsp of minced fresh ginger
1 tsp salt
½ tsp of ground white pepper
½ cup of panko breadcrumbs
2 tbsp of gochujang sauce
1 egg

1. Heat the oven to 375 F
2. In a big bowl, add all the ingredients in and squish the mixture with hands (washed hands, ofcourse).

3. Make sure all the ingredients are combined without over squishing it. 

4. Shape 1 tbsp of the meat mixture into balls and arrange them on a baking tray, lined with parchment paper. 

5. Bake the balls for 20 minutes or until the temperature inside the ball is 165 F

meanwhile the balls are baking in the oven, lets prepare the glazing sauce.. 

Gochujang glazing Ingredients:
2 tbsp of corn syrup (or honey)
2 tbsp of gochujang sauce
1½ tbsp of rice wine vinegar
1 tbsp soy sauce
2 tsp of sugar
1 tbsp of sesame oil

Garnishes: toasted white and black sesame and thinly sliced scallion

1. Add all the ingredients in a small bowl, mix thouroughly
2. Once the balls are come out from the oven, nicely baked, bast each of them with the glazing sauce, sprinkle with white and black sesame and sliced scallion.
3. Serve as main dish with a bowl of rice on the side, or simply as a snack on a potluck night

Happy cooking!!


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