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Serves
US | Metric
Ingredients
For the Meatballs
  • 250 g Pork Mince
  • ½ tbsp Gochujang Paste
  • 3 Garlic Cloves, peeled and crushed
  • 4 Spring Onions, thinly sliced
  • 1 tsp Ginger, grated
  • 2 tsps Salt
  • 2 tsps White Pepper
  • Handful of Coriander, roughly chopped
  • 1 Egg
  • 50 g Panko Breadcrumbs
  • 1 tbsp Magi All Purpose Sauce
  • 1 tsp Chinese Five Spice
For the Sticky Sauce
  • 8 tbsps Brown Sugar
  • 1 tbsp Gochujang Paste
  • 2 Garlic clove, peeled and crushed
  • 4 tbsps Light Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2cm Knob of Ginger, grated
  • 3 tsps Sesame Oil
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • Handful of Coriander, roughly chopped for garnish
  • 2 Spring Onions, thinly sliced for garnish
  • Sesame Seeds, for garnish
Serving Recommendation
  • Crispy Fried Egg
  • Jasmine Rice
  • Grilled Pak Choi
Spicy Sticky Gochujang Meatballs Spicy Sticky Gochujang Meatballs

Spicy Sticky Gochujang Meatballs

An Asian take on meatballs! The spicy Gochujang gives them a lovely kick and the fragrant spring onions cut through that spice perfectly. A delicious Friday night dinner!

Prep 10 minutes
Total 45 minutes
  1. Preheat the oven to 50℃
  2. Begin by combining all of the ingredients for the meatballs in a large bowl. Scrunch well with your hands so everything is mixed together, you want the mince to look like a paste.
  3. Set a plate aside then run your hands briefly under cold water to dampen a little. Take a small handful of the mince mixture and begin rolling it around in your palms to form a ball - you ideally want them the size of a ping pong ball. Set on the plate and continue until all of the mixture has been used up.
  4. Set a skillet or wide frying pan on a medium heat with 1 tbsp of oil, when smoking gently add in a few of the balls, you don’t want to over crowd the pan as you want them to fry, not boil. You many have to do this in batches. Fry the meatballs, turning every 4mins, once they feel firm and have browned on all sides, transfer to a baking dish or tray and place in the warm oven whilst you do the next batch. Continue until all of the balls are cooked. Keep the skillet aside for later.
  5. Whilst the balls are cooking you can set a smaller saucepan on a medium heat and add in the brown sugar, gochujang paste, garlic, soy sauce, grated ginger, rice wine vinegar and sesame oil. Stir well and allow to come to a gentle boil - this should take around 10mins.
  6. Once the sauce has started to reduce, mix the cornstarch and water in a small bowl, whisking to combine then pour into the sauce. This will help thicken the sauce up a little quicker and give it a lovely glossy finish. Stir well, you will feel the sauce thicken pretty much instantly; then pour into the skillet from earlier on. Set on a medium heat.
  7. Add in the meatballs from the oven and toss to make sure they are all coated in that lovely sticky sauce. Sprinkle over some of the chopped coriander and a handful of sesame seeds.
  8. Spoon into bowls, sprinkling a final flourish of spring onions, sesame seeds and coriander over them. I recommend serving this with jasmine rice, topped with a fried egg and some greens to cut through the sweetness. Absolutely delicious!
Spicy Sticky Gochujang Meatballs Spicy Sticky Gochujang Meatballs

Spicy Sticky Gochujang Meatballs

An Asian take on meatballs! The spicy Gochujang gives them a lovely kick and the fragrant spring onions cut through that spice perfectly. A delicious Friday night dinner!

favorite
print
like
Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Meatballs
  • 250 g Pork Mince
  • ½ tbsp Gochujang Paste
  • 3 Garlic Cloves, peeled and crushed
  • 4 Spring Onions, thinly sliced
  • 1 tsp Ginger, grated
  • 2 tsps Salt
  • 2 tsps White Pepper
  • Handful of Coriander, roughly chopped
  • 1 Egg
  • 50 g Panko Breadcrumbs
  • 1 tbsp Magi All Purpose Sauce
  • 1 tsp Chinese Five Spice
For the Sticky Sauce
  • 8 tbsps Brown Sugar
  • 1 tbsp Gochujang Paste
  • 2 Garlic clove, peeled and crushed
  • 4 tbsps Light Soy Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2cm Knob of Ginger, grated
  • 3 tsps Sesame Oil
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • Handful of Coriander, roughly chopped for garnish
  • 2 Spring Onions, thinly sliced for garnish
  • Sesame Seeds, for garnish
Serving Recommendation
  • Crispy Fried Egg
  • Jasmine Rice
  • Grilled Pak Choi

  1. Preheat the oven to 50℃
  2. Begin by combining all of the ingredients for the meatballs in a large bowl. Scrunch well with your hands so everything is mixed together, you want the mince to look like a paste.
  3. Set a plate aside then run your hands briefly under cold water to dampen a little. Take a small handful of the mince mixture and begin rolling it around in your palms to form a ball - you ideally want them the size of a ping pong ball. Set on the plate and continue until all of the mixture has been used up.
  4. Set a skillet or wide frying pan on a medium heat with 1 tbsp of oil, when smoking gently add in a few of the balls, you don’t want to over crowd the pan as you want them to fry, not boil. You many have to do this in batches. Fry the meatballs, turning every 4mins, once they feel firm and have browned on all sides, transfer to a baking dish or tray and place in the warm oven whilst you do the next batch. Continue until all of the balls are cooked. Keep the skillet aside for later.
  5. Whilst the balls are cooking you can set a smaller saucepan on a medium heat and add in the brown sugar, gochujang paste, garlic, soy sauce, grated ginger, rice wine vinegar and sesame oil. Stir well and allow to come to a gentle boil - this should take around 10mins.
  6. Once the sauce has started to reduce, mix the cornstarch and water in a small bowl, whisking to combine then pour into the sauce. This will help thicken the sauce up a little quicker and give it a lovely glossy finish. Stir well, you will feel the sauce thicken pretty much instantly; then pour into the skillet from earlier on. Set on a medium heat.
  7. Add in the meatballs from the oven and toss to make sure they are all coated in that lovely sticky sauce. Sprinkle over some of the chopped coriander and a handful of sesame seeds.
  8. Spoon into bowls, sprinkling a final flourish of spring onions, sesame seeds and coriander over them. I recommend serving this with jasmine rice, topped with a fried egg and some greens to cut through the sweetness. Absolutely delicious!