If you are not a fan of chilli, or want this to be child friendly, substitute the gochujang for tomato ketchup. If you cannot find kosher gochjang you can use Sriracha with a tablespoon of honey to add the sweetness that will be missing.
Serves: 4
Prep: 15 mins + chilling time
Cook: 25 – 40 mins
Method:
- Pre-heat oven to 180°c and place a heavy baking sheet on the middle shelf.
- Mix the meatball ingredients together until well combined and form into walnut sized meatballs. Refrigerate for 30 minutes.
- Carefully remove the hot baking sheet from the oven and add the meatballs, replace the tray in the oven and cook for 20-25 minutes until well browned and cooked through.
- Meanwhile make the sauce. Heat the oil in a heavy based saucepan over a medium heat and then add the garlic — stirring until fragrant. After about 30 seconds add the rice wine vinegar and soy sauce. Next add the stock or water, sugar and gochujang/sriracha and bring to a boil. Reduce heat to a simmer, add the sesame oil and allow the sauce to reduce by one third.
- Slake the cornflour with a little water then whisk into the sauce until well blended. Allow the sauce to reduce by half.
- Add the meatballs to the pan and turn to coat in the sauce. Allow them to heat through and the sauce to soak in for about 5-8 minutes.
- Tip onto a serving dish along with the sauce and garnish with sesame seeds and finely chopped spring onions.
Louismann
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