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Recipes

Korean style bbq meatballs with rice

A quick and easy crowd-pleaser that’s a flavour explosion

February 16, 2024 08:00
SarahMongolianmeatballsland.jpg
Photo: Inbal Bar-Oz

BySarah Mann-Yeager, Sarah Mann-Yeager

1 min read

Cook: 20-40 minutes

Serves: 4

If you are not a fan of chilli, or want this to be child friendly, substitute the gochujang for tomato ketchup. If you cannot find kosher gochjang you can use Sriracha with a tablespoon of honey to add the sweetness that will be missing.

Serves: 4

Prep: 15 mins + chilling time

Cook: 25 – 40 mins

Ingredients

500g beef mince

2 tsp gochujang OR 2 tsp sriracha + 1 tsp honey

½ -1 tsp pepper

1 tbsp soy sauce

½ -1 tsp ground ginger

60g dried breadcrumbs

3-4 cloves garlic, finely grated

1 onion, finely grated

Sauce:

2 tsp oil

3 cloves garlic finely grated

50ml rice wine vinegar

150ml beef stock or water

60g brown sugar

60ml soy sauce

1 tbsp gochujang or 1 tbsp sriracha and 2 tsp honey

1 tsp sesame oil

2 tsp cornflour

Sesame seeds and spring onion for garnish