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In Bill's Kitchen
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GOCHUJANG CHICKEN MEATBALLS

GOCHUJANG CHICKEN MEATBALLS











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


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.


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.
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