Ingredients:
FOR THE MEATBALLS
1 tsp salt
? tsp pepper
1 large egg
1 lb ground beef
? cup panko breadcrumbs
2 green onions, thinly sliced
4 garlic cloves, minced
1 tbsp ginger, grated, or ground ginger
2 tbsp gochujang or store bought Korean BBQ sauce
Korean BBQ Sauce
? cup low sodium soy sauce
? cup brown sugar
3 tbsp rice vinegar
2 tbsp gochujang
1/2 tsp black pepper
4 garlic cloves, minced
1 thumb sized ginger, grated, or 1 tbsp ground ginger
1 tbsp cornstarch
1 tbsp water
Directions:
Meatballs
- Add egg, salt and pepper into a bowl and mix to combine. Then add in meat, breadcrumbs, green onions, garlic, ginger and gochujang paste. Mix everything well.
- Using a tablespoon scoop, scoop the mixture and form it into a ball with your hands. Place on a baking tray with a baking sheet.
- Bake in a preheated oven at 450?F for 10 minutes or until fully cooked.
Korean BBQ Sauce
- Add all ingredients in a pan, except for corn starch and 1 tbsp water, and bring to a boil on medium heat. Use a whisk to mix everything well.
- Mix cornstarch with 1 tbsp water. Once the sauce is boiling, add in cornstarch mixture while mixing. Continue to cook for a few minutes until the sauce thicken.
- Add in cooked meatballs into the sauce and coat them well. Ready to serve.
- Sprinkle with some sesame seeds and green onions. I serve with jasmine rice. Enjoy!
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