Korean Style Meatballs

Korean style meatballs, or "Gogi Wanja," have ancient origins in Korea when meat was scarce. They were influenced by cultural exchanges with neighboring countries. Originally made with ground beef or pork and traditional seasonings, the dish has evolved to include various meats, vegetables, and herbs. Today, Korean style meatballs represent the diverse and evolving nature of Korean cuisine, reflecting both tradition and global influences.

NUTRITION FACTS (approximate per serving):

Calories: Approximately 420 kcal

Protein: 16g

Carbohydrates: 28g

Dietary Fiber: 1g

Sugars: 12g

Fat: 28g

Saturated Fat: 10g

Cholesterol: 70mg

Sodium: 1100mg

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.

INGREDIENTS:

½ kilo Ground pork/beef

2 teaspoons Gochujang (hot pepper paste)

1 teaspoon Salt

½ teaspoon Ground black pepper

1 tablespoon Soy sauce

2 teaspoons Grated ginger 

4 cloves Garlic (minced)

½ cup Bread crumbs

Toasted sesame seeds for garnish 

For the Sauce:

4 cloves Garlic (minced)

2 tablespoons Vinegar

¾ cup Pork/Beef broth or water

⅓ cup Brown sugar

⅓ cup Soy sauce

1 tablespoon Gochujang ( hot pepper paste)

1 teaspoon Sesame oil

For Slurry:

2 teaspoons Cornstarch

1 tablespoon Water

DIRECTIONS:
Step 1:
Place ground pork in a bowl, then evenly distribute gochujang on top of the meat. Add the salt, pepper, soy sauce, garlic, and ginger. Give it a little mix and add the breadcrumbs, then mix again until well combined.

Step 2:
Cover the meat mixture and refrigerate for about 30 minutes. Preheat the oven to 400°F (200°C).

Step 3:
After 30 minutes, take the meat mixture from the fridge and form it into 6 equal-sized balls using wet hands (use the ¼ cup size to have equal-sized meatballs). Add it to your pan and bake for 20-25 mins at   400°F (200°C).

Note: Make sure to remove the oil from the pan after baking.

For the sauce:
While waiting for the meat to be cooked, let’s make the sauce!

Step 1:
In a preheated pan, add butter and oil, then sauté the garlic, give it a little mix then add the vinegar and gochujang and mix together until well combined.

Step 2:
Add the pork broth and sugar then mix and let it boil for 3-5mins. Then lower the heat, and add the slurry and mix until well combined. Let it boil for another 2 mins with continuous stirring, (adjust based on desired sauce thickness).

Step 3:
When almost ready, turn off the heat and add the sesame oil then give it a little mix and wait for the meat you baked to be done, and then pour the sauce into the pan. (Make sure you have already removed the oil from the pan).

Serve and enjoy your delicious Korean-Style Meatballs!💖