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Spicy Korean Meatballs
These Spicy Korean Meatballs are a delightful fusion of flavors, blending the rich umami of soy sauce with the fiery kick of gochujang, creating an irresistible dish that tantalizes the taste buds. Perfect as an appetizer for your next gathering or as a hearty main course served with rice and vegetables, these meatballs are sure to impress. Historically, Korean meatballs, known as 'meatball jjigae,' have roots in traditional Korean cuisine, often served during festive occasions, showcasing the love for bold flavors and communal dining.
Ingredients
- Ground beef
- 1 pound
- Breadcrumbs
- 1/2 cup
- Egg
- 1, beaten
- Green onions
- 3, finely chopped
- Garlic
- 3 cloves, minced
- Ginger
- 1 tablespoon, grated
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Gochujang (Korean chili paste)
- 2 tablespoons
- Brown sugar
- 1 tablespoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Vegetable oil
- 2 tablespoons, for frying
- Sesame seeds
- 1 tablespoon, for garnish
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, brown sugar, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the mixture into small meatballs, approximately 1 inch in diameter.
- Heat vegetable oil in a large skillet over medium heat. Once hot, add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are browned on all sides.
- While the meatballs are cooking, prepare the glaze by combining an additional 1 tablespoon of gochujang and 1 tablespoon of brown sugar in a small bowl.
- Once the meatballs are browned, pour the glaze over them and gently toss to coat evenly. Cook for an additional 2-3 minutes until the glaze thickens and clings to the meatballs.
- Remove from heat and garnish with sesame seeds and additional sliced green onions if desired.
- Serve hot as an appetizer or over a bed of rice and steamed vegetables for a delicious main course.
Tips
- For added heat, feel free to increase the amount of gochujang to suit your spice tolerance.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- These meatballs freeze well, so consider making a double batch for easy meals later.
Dietary Information
Servings: 4 Dish Type: Appetizer/Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 350 Fat: 20g Carbs: 15g Protein: 25g Sodium: 600mg Sugar: 5g
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