Korean meatballs with Gochujang

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We love meatballs. One reason is that you can flavour them how ever you want: with parmesan for italian receipes, with barbeque sauce for burgers etc. But as we love Korean food we had to try them with Gochujang. And trust us: this receipe is amazing.

One of the things you need for this receipe is gluten free Gochujang. Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process

To make the meatballs stick together, we added gluten free breadcrumbs and eggs! Are you getting hungry? Us too! So let’s not waste time talking, let’s start cooking!

Author Thedashiway

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

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Korean meatballs with Gochujang, gluten free and dairy free

Delicious and perfect comfort food for cold days. This recipe is for 9 Meatballs

Ingredients

For the meatballs

• 350g Minced meat
• 1-2 tbsp gluten free Gochujang
• Flavours of choice (salt, pepper etc.)
• 1 tbsp Agave syrup
• 1 egg

For the sauce

• 1 tbsp Gochujang
• 2 tbsp Ketchup
• 2 tbsp Agave syrup
• 1 tbsp soya sauce

Instructions

1. Mix all the ingredients for the Meatballs together until combined and form 9 round meatballs.
2. Bake the meatballs in the oven for ca. 20 minutes.
3. In the meantime mix the ingredients for the sauce in a pot and heat up for 5 minutes on medium heat.
4. Mix the meatballs with the sauce and enjoy

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