Gochujang Meatballs with Vegetables

Gochunjang has slowly but surely become a family favorite in the past few years. All thanks to the Korean market that opened close to our home a few years ago. The store was like visiting Disneyland for me exploring new ingredients, sampling food, and walked away with some semi prepared dishes to try. While I was there I asked and learnt so much from the staff who were kind enough to help me demystify the ingredients and even got to taste some of their family dishes. Ever since then my pantry has been growing with Korean ingredients. Gojuchjang was perhaps one of the first ingredient I bought, along with roasted sesame oil which changed my life at least in terms of Asian food. I love both these ingredients and get featured in our meals quiet often in different ways.

Creamy Gochujang Meatballs with Shiitake and Green Beans Makes 4 Bowls

Ingredients

• 1 pound ground turkey or chicken
• 1-2 heaped tablespoons Gochujang (Korean chili paste)
• 3 green onions, finely chopped 
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2 tablespoons sesame oil

Sides

• 12-16 oz green beans or broccoli
• 8 oz mushrooms, shiitake or cremini
• 1 tablespoon sesame oil or any neutral oil 

Gochujang Sauce, makes a little over a cup

• 2-3 tablespoons low sodium soy sauce or tamari
• 2 tablespoons lemon juice
• 2 tbsps to ¼ cup Gochujang (Korean chili paste), use to your heat tolerance, 2 tbsp is a good amount to start
• 1 fat inch fresh ginger, grated
• 2 cloves garlic, grated
• 1 tablespoon maple syrup or honey
• 1 tablespoon toasted sesame oil
• 2 tablespoons-¼ cup water, depending on how much gochujang you use
• ¼ cup sour cream or plain yogurt 
• 2 tablespoons good quality mayonnaise

Garnishes

• Cooked brown Rice
• Kimchi
• Green onions, sesame seeds, chillies

Instructions

1. Preheat the oven to 375° F. Line a baking tray with parchment paper.
2. In a large mixing bowl add the ground turkey or chicken, Gochujang paste, green onions, sesame oil, ginger, and garlic, to a bowl. Mix until evenly combined, don’t over mix it.
3. Oil your hands with a little to prevent sticking, scoop about one tablespoon of mixed meat and roll into meatballs (will make 15-16 meatballs). Place on the prepared baking tray.
4. Transfer the tray to the oven and bake for 12-15 minutes depending on the size of the meatballs. The meatballs should be firm crisp and cooked through.
5. While the meatballs cook, make the Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 cup water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about ¼. Take it off the heat.
6. Brush the sauce over the meatballs to coat evenly,(cool the rest of the sauce). Return the tray back to the oven for 2-3 minutes, until the sauce coats the meatballs and looks glossy.
7. Meanwhile heat a frying pan or wok. Add one tablespoon oil, along with the green beans and mushrooms or other veggies you choose. Stir fry on high heat for 2-3 minutes until the veggies are almost cooked yet crisp. Sprinkle a little water to help cook faster and tenderize.
8. Combine the remaining cooled Gochujang sauce with the mayo and yogurt.
9. Serve the meatballs over bowls of rice, topped with extra sauce on the side, stir fried vegetables, kimchi, green onions, and sesame seeds.
10. Enjoy!