Korean-Style Gochujang Glazed Meatballs with Sesame Rice
25min
35min
5
580
Chef's Note
For the best texture, avoid overmixing the meatball mixture. If you prefer a spicier dish, add an extra tablespoon of gochujang to the glaze. The meatballs can also be made ahead and frozen uncooked for quick weeknight meals - just thaw before baking.
Tags
Ingredients
1.5 pounds ground beef (80/20)
1/2 cup panko breadcrumbs
4 stalks, finely chopped, divided green onions
3 cloves, minced garlic
1 tablespoon, grated fresh ginger
1 large egg
3 tablespoons, divided soy sauce
2 tablespoons, divided sesame oil
1/4 cup gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon rice vinegar
2 cups jasmine rice
3.5 cups water
2 tablespoons, divided sesame seeds
1 pound, roughly chopped bok choy
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
In a large bowl, combine ground beef, panko breadcrumbs, half of the chopped green onions, garlic, ginger, egg, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined (do not overmix).
- 2
Form the mixture into 25 meatballs (about 1.5 inches in diameter) and place on a parchment-lined baking sheet.
- 3
Preheat oven to 425°F (220°C).
- 4
Bake meatballs for 15-18 minutes until browned and cooked through (internal temperature of 160°F/71°C).
- 5
While meatballs are baking, prepare the glaze by whisking together gochujang, honey, remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, and rice vinegar in a small saucepan. Heat over medium-low heat for 3-5 minutes until slightly thickened, stirring occasionally.
- 6
For the rice, rinse jasmine rice under cold water until water runs clear. Drain well.
- 7
In a medium saucepan, heat 1 teaspoon vegetable oil over medium heat. Add 1 tablespoon sesame seeds and toast for 1-2 minutes until golden and fragrant.
- 8
Add the rinsed rice to the toasted sesame seeds and stir to coat. Add 3.5 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
- 9
While rice is cooking, heat remaining vegetable oil in a large skillet over medium-high heat. Add bok choy and stir-fry for 3-4 minutes until wilted but still crisp. Season with remaining salt and pepper.
- 10
When meatballs are done, transfer to a large bowl and pour the gochujang glaze over them. Gently toss to coat all meatballs evenly.
- 11
Fluff the rice with a fork and stir in the remaining 1 tablespoon sesame seeds.
- 12
Serve the glazed meatballs over sesame rice with stir-fried bok choy on the side. Garnish with remaining green onions.
Nutrition Information (per serving)
580
32g
56g
26g
Reviews (0)
No reviews yet
Be the first to review this recipe!