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Korean Meatballs

Korean Meatballs

Korean Meatballs were inpired by some beef mince we had in the fridge that needed to be eaten or frozen.  Given the limited space in the freezer, eating it was our only option.  This dish also uses Gochujang paste, which is another staple ingredient in our fridge.

Whilst making this recipe, we learnt that the ginger needs to be soaked in vinegar for 5 minutes or heated to 65°c before adding to the meatballs.  If you don’t want to do this, you can add the ginger to the sauce.  This process deactivates the enzymes in the fresh ginger. Raw ginger used in a marinade, can digest the proteins in the meat and this leads to it being mushy or soggy!

Cooking surfaces

Cast Iron Skillet

THEN

Plate setter icon

BBQ Temperature

200°C

Ingredients

For the Meatballs

  • 500g minced beef
  • 3 tsp gochujang paste
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp soy sauce
  • 2 tsp fresh ginger, grated
  • 4 garlic cloves, minced
  • â…“ cup green spring onion tops, finely sliced
  • â…“ cup panko breadcrumbs

For the Sauce

  • 4 garlic cloves, minced
  • 2 tbsp rice wine vinegar
  • ¾ cup beef stock
  • â…“ cup brown sugar
  • â…“ cup soy
  • 1 tbsp gochujang paste
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • 1 tbsp water

To garnish

  • sesame seeds
  • spring onions, finely sliced
  • red chilli, finely sliced

Equipment

Method

  1. Place the mince in a bowl, add the gochujang.  Add the salt and pepper seasoning together with the soy sauce, fresh ginger, garlic, spring onion and breadcrumbs.  Mix it together.  Cover leave in the fridge for about 30 minutes.
  2. Set up your Egg for an indirect cook with your convEGGtor, stainless steel grid and a skillet. Set the Egg temperature to 200°C.
  3. Heat 2 tbsp oil in the skillet.
  4. Make about 12 to 15 equal-sized meatballs using wet hands.  Place them in the skillet and turn them occasionally.  Roast for about 20 minutes until nice and brown all over.  Remove the skillet containing the meatballs from the heat.
  5. Remove the convEGGtor to start cooking direct.
  6. Put the meatballs on a plate and pour out most of the fat from the skillet.
  7. Put the skillet back on the grid and add the garlic to fry for about a minute.
  8. Deglaze the pan with the rice vinegar and soy sauce.
  9. Stir in the sugar, beef stock, gochujang paste and sesame oil.  Give it a good zhuzh!
  10. Continue cooking until the sauce has reduced by about a third.
  11. Make a slurry in a cup by mixing together the cornflour and water.  Pour in half of the slurry and stir vigorously until incorporated.  Add the remaining slurry, keep stirring.  You’re looking for a nice thick sauce.
  12. Add the meatballs back into the skillet.  Ensure you cover them with the sticky sauce.  Cook until the meatballs are heated through, about 5 minutes.
  13. Remove from the heat.  Sprinkle over some sesame seeds, spring onions and fresh red chilli.  We used the whites of the spring onions.
  14. We served them on a bowl of sticky rice.

 

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