Gochujang Veg Bowl

I posted these rice bowls on my social media several times and I’ve been getting loads of requests for the recipe. I’ve got around this time to actually sit down and write it.

I don’t know about you but I wing a lot of my recipes. That’s because once we like a meal I make it repeatedly, the recipe keeps getting refined and makes it on our regular rotation. Then it’s just pulled from my muscle memories. Most of my food is like that.

Anyway here is the recipe for Korean inspired Gochujang glazed Vegetarian/ Vegan meatballs. If you prefer meats just use a pound of minced turkey or any protein you prefer.

These also make a great appetizer. Thicken the sauce a bit more by boiling it down with the veggie balls. Serve glazed veggies balls wrapped in lettuce leaves.

For the Veggie Balls

• 1 can white beans or chickpeas drained rinsed and patted dry
• 200 grams firm organic tofu grated (you can make this with many minced meat if you prefer that, skip the beans and tofu and use 1lb of your choice of meats)
• 1 tablespoon tamari or shoyu
• 1 teaspoon grated ginger
• 2 cloves garlic grated
• 2-3 tablespoons chickpea flour or wheat flour for binding ( you may not need all of it)
• 1 green onion chopped
• a few cilantro leaves
• 1-2 tablespoons oil for frying
• salt and pepper to taste

For the sauce/ Glaze

• 2 tablespoons any neutral tasting oil or meltd refined coconut oil or butter
• 1 tablespoon sesame oil
• 3 medium sized cloves garlic, grated
• 1 tablespoon ginger, grated about 1-1/2 inch
• 1/3 cup Gochujang paste
• 2 tablespoons low sodium shoyu or tamari
• 3 tablespoons orange juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon lime juice
• 2 tablespoons green onions, diced
• 2 teaspoons sesame seeds
• 2 tablespoons roasted almonds

Direction

1. Add the beans to a small food processor and pulse till pulverized and smooth, add all the ingredients and pulse a few more times till a dough is formed.
2. Transfer and form balls.
3. In a skillet warm about 2tablespoon of oil and fry till golden and crispy about 4-5minutes turning frequently.
4. to make the glaze mix all the ingredients and bring it to a gentle boil. Cook it slightly thickened. Drop the balls and cook it heated through. Garnish with sesame seeds, almonds and green onions.
5. Serve with steamed rice and stir fry vegetables.