Gochujang Glazed Meatballs with Coconut Rice

Rinse the jasmine rice under cold water until it runs clear. In a medium pot, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a gentle simmer, cover tightly, and cook on low heat for 15-18 minutes until the liquid is fully absorbed.

In a large mixing bowl, combine the ground pork, panko breadcrumbs, half of the minced garlic, half of the grated ginger, and a generous pinch of salt and pepper. Mix thoroughly with your hands and roll the mixture into even, golf-ball-sized meatballs.

Place the formed meatballs on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until they are completely cooked through and golden brown on the outside.

While the meatballs are baking, heat a large skillet over medium heat. Add the sesame oil, remaining garlic, and remaining ginger. Sauté for about 1 minute until fragrant, then whisk in the Gochujang paste, soy sauce, and honey. Let it simmer for 3-4 minutes until it becomes thick and sticky.

Transfer the baked meatballs directly into the skillet with the Gochujang glaze. Toss them gently until each meatball is fully coated in the sticky sauce. Serve hot over a bed of fluffy coconut rice, generously garnished with chopped green onions and sesame seeds.