Korean bbq meatballs
Ingredients
- 500g vegan mince
- 10ml sesame oil
- 1 tbsp gochujang
- Coriander, chopped
- 1 tbsp ginger, grated
- ¼ cup light brown sugar
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp gochujang
- ¼ tsp white pepper
- 1 tbsp mirin
- 1 tsp sesame oil
- 4 garlic cloves, minced
- 1 tsp ginger, minced
- 3 spring onions, thinly sliced
- Sesame seeds
- Rice
- Pak choi, blanched
Steps
- Clean and cook the rice.
- Preheat the oven to 190˚C and line a baking tray.
- Combine mince, sesame oil, gochujang, coriander and ginger for the meatballs.
- Roll mixture into even sized balls and place onto prepared tray, 1cm apart.
- Bake meatballs for 12 to 15 minutes or until just cooked through.
- Add ingredients from brown sugar to ginger to a saucepan, whisk together.
- Bring to a boil then lower to a simmer. Add the cornstarch slurry and cook until thickened.
- Add the meatballs to the sauce and cook until heated through.