Gochujang Glazed Meatballs with Kimchi-Sesame Mash
This Week 30 recommendation brings a bold fusion of Korean flavors to your dinner table. The spicy-sweet glaze on tender meatballs paired with a zesty kimchi-infused mash makes for an unexpectedly vibrant and satisfying meal that breaks the routine.
Ingredients
- Ground beef (or pork)500 g
- Panko breadcrumbs0.5 cup
- Gochujang (Korean chili paste)3 tbsp
- Potatoes (floury type)800 g
- Kimchi, finely chopped150 g
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced2 stk
- Honey2 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Green onions, sliced2 stk
Instructions
Peel and boil the potatoes in salted water until tender. Drain and mash them with a splash of milk or butter, then fold in the chopped kimchi and sesame oil. Keep warm.
In a large bowl, combine the ground meat, panko, half of the minced garlic, and the grated ginger. Season with a pinch of salt and roll into 16-20 small meatballs.
Heat a little oil in a large skillet over medium-high heat. Fry the meatballs until browned on all sides and cooked through (about 8-10 minutes).
In a small bowl, whisk together gochujang, honey, soy sauce, and the remaining garlic. Pour the mixture into the skillet with the meatballs and toss for 1-2 minutes until they are sticky and well-coated.
Plate a generous scoop of the kimchi mash, top with the glazed meatballs, and garnish with sliced green onions and optional sesame seeds.
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