Korean spicy meatballs

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in innnewyorkcity.com

Korean meatballs come in a variety of exotic flavors – ginger and sesame oil bring out a delicious Asian flavor. But the real star of this meatball dish is the gochujang. This miso-based Korean chutney is both sour and spicy. It’s spicy, but not so spicy that it spoils the taste. And if you’re concerned it’s “too spicy,” remove excess cayenne pepper from the sauce recipe to cool it down.

Serve the Korean meatballs as an appetizer or side dish. They don’t take long to do it. (as long as you have kochujang in the house) Great “quick and easy” to do on a busy day. In fact, it has more flavor than most fast foods.

Gochujang can be found at supermarkets and supermarkets, where most of the good ingredients are readily available. But if you don’t have the time (and the time to find the ingredients), you can make this Korean chutney at home. See our recipe here. (Easy way with video tutorial)

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Korean meatballs

Korean spicy meatballs

full of exotic flavors

15 minutes prep time

Cooking time 20 minutes

total time 35 minutes

Servings 4 servings

Calories 654 kcal

for that meatball

  • 1 1/2 pounds ground beef
  • 1 shallot, chopped
  • 2 cloves minced garlic
  • 2 tablespoons vegetable oil
  • 1 tablespoon Gochujang
  • 2 teaspoons grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • Roasted sesame for garnish 2 teaspoons

cook meatballs

  • In a mixing bowl, add the beef, garlic, shallots, gochujang, ginger, sesame oil, and salt (according to the meatballs above), stirring well.

  • Make meatballs by rolling a tablespoon of beef into balls. It should be about an inch wide.

  • Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, add the meatballs (you can add 2 times, each time add oil). Cook the meatballs for 3 minutes, flipping them once or twice during cooking. The meatballs will be light brown.

  • Move the meatballs onto a paper towel to let them rest. (and the oil will soak into the tissue)

make the sauce

  • Use the same pan you used to make the meatballs. Reduce heat to medium. Then add garlic and ginger. Cook, stirring frequently, until seasoning is fragrant (30 seconds to one minute).

  • add ketchup brown sugar Rice vinegar, gochujang, sesame oil and paprika (depending on the part of the sauce above) stir well.

  • Bring to a quick boil, then reduce heat to low and simmer the sauce for 3 to 4 minutes.

Finished Korean Meatballs

  • Return the meatballs to the pan with the sauce and cook, stirring often, for 4 to 5 minutes.

  • Serve immediately, sprinkle with roasted sesame seeds for garnish.

Calories: 654kcal Carbohydrates: 34g Protein: 31g Fat: 44g Saturated Fat: 19g Cholesterol: 121mg Sodium: 956mg Potassium: 717mg Fiber: 1g Sugar: 28gVitamin A: 360IUVitamin C: 5mg Calcium: 64mg Iron: 3.9mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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