Korean Meatballs with Gochuchang Mayo
SERVES
4
PREP TIME
5 mins
COOK TIME
20 mins
INGREDIENTS
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp gochujang
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornflour
- 2 tbsp water
For the Gochuchang Mayo
- 1/2 cup mayonnaise
- 1 small clove garlic, minced
- 1 tbsp gochujang
- 1 tbsp lime juice
- 1/2 tsp sesame oil
For the garnish
- 2 tbsp sesame seeds
- Chopped spring onions
Serve with lettuce leaves
Calories
516
Carbs
18.4g
Sugar
12.2g
Protein
22.5g
Fat
40.6g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the meatballs according to the packet instructions.
- While the meatballs are cooking, make the glaze. Combine the soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer over a medium heat and cook for 2 minutes. Mix the cornflour and water and stir into the sauce and cook for another 2 minutes, until thickened.
- Once the meatballs are cooked,drain the excess oil from the pan. Pour the warm glaze over and toss to coat.
- To make the Gochuchang Mayo, whisk all the ingredients together in a small bowl until smooth. It will turn a beautiful sunset orange.
- Place the glazed meatballs on a serving plate and drizzle with any remaining glaze. Sprinkle them with sesame seeds, chopped spring onions and lettuce leaves. Serve hot with the Gochuchang Mayo on the side.
