Korean Gochujang Chicken Meatballs
Ingredients:
For the Meatballs:
1 pound ground chicken
1 large egg room temperature
2 Tablespoons gochujang
1 Tablespoon reduced-sodium soy sauce
3/4 cup plain breadcrumbs
3 scallions thinly sliced
1 teaspoon Kosher salt
For the Glaze:
1/4 cup reduced-sodium soy sauce
2 Tablespoons gochujang
2 Tablespoons brown sugar or honey
1 teaspoon rice vinegar
1 teaspoon sesame oil
Optionally, for Serving:
White rice
Kimchi
Pickled vegetables
Scallions, thinly sliced
Sesame seeds
1 pound ground chicken
1 large egg room temperature
2 Tablespoons gochujang
1 Tablespoon reduced-sodium soy sauce
3/4 cup plain breadcrumbs
3 scallions thinly sliced
1 teaspoon Kosher salt
For the Glaze:
1/4 cup reduced-sodium soy sauce
2 Tablespoons gochujang
2 Tablespoons brown sugar or honey
1 teaspoon rice vinegar
1 teaspoon sesame oil
Optionally, for Serving:
White rice
Kimchi
Pickled vegetables
Scallions, thinly sliced
Sesame seeds
Directions:
Combine all the wet meatball ingredients in the bottom of a large mixing bowl. Add in the ground chicken and dry ingredients and blend until just combined. (Don't overmix!)
Use a cookie scoop to portion the meat mixture into meatballs of the same size, roughly 2" round. Gently roll into balls, then place on a parchment-lined baking sheet.
Make the sauce. Combine glaze ingredients in a small sauce bowl, then whisk to combine.
Broil the meatballs on high for 6 minutes, flip once, then cook 6 minutes more.
Toss the Korean meatballs in the sauce, coating evenly on all sides.
Serve immediately over fluffy white rice, with kimchi, and pickled carrots & daikon. Garnish with sesame seeds and thinly sliced green onion.
Use a cookie scoop to portion the meat mixture into meatballs of the same size, roughly 2" round. Gently roll into balls, then place on a parchment-lined baking sheet.
Make the sauce. Combine glaze ingredients in a small sauce bowl, then whisk to combine.
Broil the meatballs on high for 6 minutes, flip once, then cook 6 minutes more.
Toss the Korean meatballs in the sauce, coating evenly on all sides.
Serve immediately over fluffy white rice, with kimchi, and pickled carrots & daikon. Garnish with sesame seeds and thinly sliced green onion.
Notes:
Do not use panko breadcrumbs when making meatballs. Use plain or seasoned breadcrumbs, which will help keep the texture of the meatballs smooth. Panko will create a coarse texture throughout.
This recipe can be made with ground beef or ground pork as well. The gochujang is the real star.
If you want more of a saucy dish, spoon the glaze on top of meatballs and/or white rice before serving.
This recipe can be made with ground beef or ground pork as well. The gochujang is the real star.
If you want more of a saucy dish, spoon the glaze on top of meatballs and/or white rice before serving.