Korean-style beef balls (Print Version)
# Ingredients:
→ Meatballs
01 -
1 teaspoon of salt
02 -
60g of panko breadcrumbs
03 -
500g of ground beef
04 -
1 tablespoon of soy sauce
05 -
2 teaspoons of gochujang
06 -
1/2 teaspoon of black pepper
07 -
4 garlic cloves
08 -
1 onion
09 -
1 teaspoon of freshly grated ginger
→ Sauce
10 -
1 teaspoon of sesame oil
11 -
4 tablespoons of soy sauce
12 -
150ml of beef broth
13 -
2 teaspoons of cornstarch
14 -
50g of brown sugar
15 -
4 garlic cloves
16 -
1 tablespoon of gochujang
17 -
2 tablespoons of rice vinegar
→ Topping
18 -
Cooked white rice
19 -
Sliced green onions
20 -
Toasted sesame seeds
# Instructions:
01 -
Finely chop the onion and garlic. In a mixing bowl, combine soy sauce with gochujang. Add the ground beef, breadcrumbs, onion, garlic, ginger, salt, and pepper. Mix until everything is well blended.
02 -
Cover the bowl and put it in the fridge for 30 minutes to let the flavors come together.
03 -
Heat the oven to 200°C. Roll the meat into golf ball-sized portions. Place them on a baking sheet lined with parchment paper. Bake for 20 minutes until they turn golden brown.
04 -
Slice the garlic. Sauté it in sesame oil. Mix in the vinegar, broth, sugar, soy sauce, and gochujang. Let the mixture cook down by about a third.
05 -
In cold water, dissolve the cornstarch. Stir it into the sauce and let it thicken slightly for a few seconds.
06 -
Coat the meatballs in the sauce. Sprinkle green onions and sesame seeds over the top. Serve with your white rice.
# Notes:
01 -
Letting the mixture chill helps the meatballs hold their shape while baking.
02 -
You can make the sauce ahead of time and warm it up when ready to serve.