Korean Meatballs with Gochujang sauce

Gochujang paste is often used in Korean recipes. It has a sweet, spicy umami flavor that is incredibly delicious. Gochujang paste is a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. Here the pasta is mixed with other flavors to a sauce that lifst the whole dish. Meatballs are made from minced turkey with Asian flavors that marry well with the Gochujang sauce with its sweetness from honey and acid from lime. Serve as a tapas or as a meal with rice and vegetables.

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You will need

0, 63 cups of Panko

0, 85 cups of heavy cream

1.1 lbs. turkey mince

1 yellow onion (about 5.3 oz), grated

2 tbsp spring onion – the white part only, finely chopped

2 tbsp ginger, finely grated

4 tsp garlic, finely grated

1 tbsp sake

1 egg

1 tsp salt

1 tsp Gochugaru chili

1 tsp Old bay seasoning

Freshly ground black pepper

1 tsp roasted sesame oil

1 tbsp roasted sesame seeds

5 tbsp potato starch

1 tsp baking powder

Butter and oil for frying + 1.8 oz butter for oven roasting

Gochujang Sauce

You may want to double the batch of sauce if you want to use it on all 40 meatballs.

1/2 tsp honey

1/4 cup Hellman’s mayonnaise

1 tbsp ketchup

1 tbsp gochujang paste

1 tbsp lime juice

1 tsp sesame oil

1/2 tsp Worcestershire sauce

1 tsp rice vinegar

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How to make it

1. Mix panko and cream and let stand for a few minutes to swell.

0,63 cups of Panko

0,85 cups of heavy cream

2. Put the minced meat in a bowl and mix in panko with cream. Mix well.

1.1 lbs. turkey mince

3. Add all ingredients except potato starch and baking powder. Mix well.

1 yellow onion (about 5.3 oz), grated

2 tbsp spring onion – the white part only, finely chopped

2 tbsp ginger, finely grated

4 tsp garlic, finely grated

1 tbsp sake

1 egg

1 tsp salt

1 tsp Gochugaru chili

1 tsp Old bay seasoning

Freshly ground black pepper

1 tsp roasted sesame oil

1 tbsp roasted sesame seeds

4. Add potato starch and baking powder. Mix well.

5 tbsp potato starch

1 tsp baking powder

5. Cover and let the batter rest in the refrigerator for at least 30 minutes, preferably longer.

6. Fill a tablespoon with batter and click out on a large tray or sheet. Moisten your hands with water and roll round meatballs. Let the meatballs rest in the refrigerator for at least an hour, preferably longer.

Prepare the sauce:

7. Mix all the ingredients for the sauce well and set aside.

1/2 tsp honey

1/4 cup Hellman’s mayonnaise

1 tbsp ketchup

1 tbsp gochujang paste

1 tbsp lime juice

1 tsp sesame oil

1/2 tsp Worcestershire sauce

1 tsp rice vinegar

8. Preheat the oven to 300 ˚F and put in a baking sheet with butter.

1.8 oz butter for oven roasting

9. In a non-stick frying pan - add butter and canola oil and let the frying pan get hot. When the butter has silenced, put in the meatballs and brown them on relatively high heat all around until they have a nice color and frying surface.

Butter and oil for frying

10. Distribute the melted butter on the heated tray and put on the meatballs. Pour over the frying juices and cook the meatballs in the middle of the oven for about 30–40 minutes.

11. Mix the meatballs with the sauce and put on a large serving dish or on small individual plates. Sprinkle over the dark green part of the spring onion and roasted sesame seeds.

Spring onion, the dark green part, thinly sliced

Roasted sesame seeds

12. Stick toothpicks in the meatballs if they are to be served as a Tapas. Otherwise, serve with Japanese boiled rice and some vegetable dish or a salad.

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