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Spicy Korean-Style Gochujang Meatballs

Spicy Korean-Style Gochujang Meatballs

And now, for some more “man food.” Leave it to men’s magazines to help me out in the kitchen – just like Men’s Health has some great recipes, GQ does too! For the Super Bowl this year, my husband wanted to make these K-Town Pantry Wings. When I saw the recipe, I wasn’t expecting gochujang (Korean chili paste) to be an easy ingredient to find (or pronounce), but it turned out it was incredibly painless to locate at my local big-box store. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge.

Not one to let food go to waste, I’ve made it my mission to use that stuff up. It’s actually pretty versatile, and has a nice spicy and smoky flavor. A little bit goes a long way toward giving an otherwise boring dish a little Korean flair. Along the lines of “party food” like chicken wings, I thought this stuff would work in meatballs, too. A quick trip to the store later, and I was a meatball-making machine.

Spicy Korean-Style Gochujang Meatballs

The only bad thing? An unfortunate meatball assembly incident: I was making meatballs while happily listening to my kitchen radio. But then, it happened – Nickelback came on. “Noooooooo! Please noooooo!” I cried to myself. With my hands covered in meatball stuff, I had no choice but to attempt to use one of my feet to turn off the radio. This only resulted in me almost falling over, and having to grab the counter with dirty hands, which only made a bigger mess. Lesson learned: ALWAYS plug in your Ipod when you are doing a messy kitchen task. Never trust the regular radio.

You’ll notice some fried rice lurking in the background of these photos. I made it with kimchi. Click HERE for that recipe!

Update 10/2/13:  This recipe was chosen as the winner of Food52′s “Your Best Spicy Recipe” contest and professionally photographed by James Ransom.  I’m so happy and proud of my little meatball recipe that could. 

Click here to read my Winner’s Q & A.

 

Spicy Korean-Style Gochujang Meatballs

Spicy Korean-Style Gochujang Meatballs

Yield: About 20 meatballs

Spicy Korean-Style Gochujang Meatballs

Ingredients

  • For the Meatballs:
  • 3 green onions, very thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 pound ground beef
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons canola oil, for pan-frying
  • For the Glaze:
  • 1/3 cup apricot preserves
  • 2 tablespoons gochujang (Korean chili paste)
  • 1-1/2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • For the Garnish:
  • Sliced green onion
  • Toasted sesame seeds

Instructions

  1. Preheat oven to 350 degrees F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to overmix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
  2. Heat oil in large skillet over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160 degrees F.
  3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
  4. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

Adapted from Spoon Fork Bacon

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14 Responses to “Spicy Korean-Style Gochujang Meatballs”

  1. Paige Flamm — March 20, 2013 at 6:28 pm

    These meatballs look delicious! Thanks for sharing!

    Paige
    http://thehappyflammily.blogspot.com

    Reply

  2. Lori Yates — March 20, 2013 at 7:44 pm

    You’re welcome, Paige. Thanks for reading!

    Reply

  3. Suzanne — March 21, 2013 at 12:36 pm

    The meatballs look and sound delicious and I love how you built a recipe from the one ingredient, The photo’s are amazing too!

    Reply

  4. Lori Yates — March 21, 2013 at 12:45 pm

    Thanks so much, Suzanne. Now I just have to find about 10 more recipes with gochujang, because there’s still so much of it left :)

    Reply

  5. Anonymous — March 28, 2013 at 10:56 pm

    These meatballs ARE amazing! SPICY but so delicious! Thx for posting on Pinterest :)

    Reply

  6. Eddie Mleko — May 28, 2013 at 8:06 pm

    You can use gochujang is soooo many things! I like salad dressing, like if you make a Hoi Sin dressing for Chinese Chicken Salad throw some in. Add some to give teriyaki chicken some kick. My favorite to add it to: Chili, yep good old bean and ground beef chili, gives it a great depth/layer of flavor.

    Reply

    • Lori | Foxes Love Lemons replied: — May 29th, 2013 @ 10:07 am

      Eddie, thank you SO MUCH for all of these awesome ideas. 2 months later, that tub of gochujang is still lurking in the back of my fridge, trying to intimidate me. I’m going to try ALL of your ideas though – thanks!

  7. Eddie Mleko — May 29, 2013 at 1:06 am

    You can use gochujang is soooo many things! I like salad dressing, like if you make a Hoi Sin dressing for Chinese Chicken Salad throw some in. Add some to give teriyaki chicken some kick. My favorite to add it to: Chili, yep good old bean and ground beef chili, gives it a great depth/layer of flavor.

    Reply

  8. Lori @ Foxes Love Lemons — May 29, 2013 at 3:07 pm

    Eddie, thank you SO MUCH for all of these awesome ideas. 2 months later, that tub of gochujang is still lurking in the back of my fridge, trying to intimidate me. I’m going to try ALL of your ideas though – thanks!

    Reply

  9. Cayden — December 6, 2013 at 10:40 am

    What are apricot preserves? Is that like apricot jam?

    Reply

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