Recently we posted a recipe for Asian Meatballs, so this article in the Parade magazine (insert in our newspaper) caught our eye. With the Pyeongchang, South Korean Olympics starting this week, we thought we would put this one out there for you to try. The tricky part is obtaining the ingredients. We are lucky to have a very well-stocked Asian market here in Santa Barbara (actually Goletta) that caries a wide variety of Asian products and had Gochujang (go-choo-jang) available. We had never tried this fermented chile paste, which is apparently becoming popular in the US as a component in Ssamjang a umami-rich paste that is typically served with meats in lettuce wraps. Also a fun substitute for ketchup on burgers. We will be keeping this sauce recipe for sure.
| Yield: 25 Meatballs 1″ diameter |
Bulgogi Meatballs |
INGREDIENTS
2 tablespoons, soy sauce
1 1/2 tablespoons, dark brown sugar
2 tablespoons, green onion – minced
1 tablespoon, garlic – minced
1 tablespoon, toasted sesame oil
1 tablespoon, fish sauce
1/2 teaspoon, ground pepper
1/4 cup, panko breadcrumbs
1/2 pound, ground beef
1/2 pound, ground pork
1 egg, – lightly beaten
METHOD
- In a large bowl, whisk together soy sauce, brown sugar, green onions, garlic, sesame oil, fish sauce and black pepper.
- Add bread crumbs, ground beef, ground pork, and egg.
- Mix all together. Do not overmix or meatballs will be tough.
- Cover and refrigerate at least 30 minutes.
- Preheat oven to 425 degrees F.
- Form meat into mini meatballs. You should have about 25-30
- Place on a baking sheet covered with non-stick foil.
- Bake 18-20 minutes turning halfway through.
- Serve with Soy-Vinegar Dippping Sauce and spicy SSamjang. (see recipes below)
| Yield: 1/2 cup |
Soy Vinegar Dipping Sauce |
INGREDIENTS
1/4 cup, soy sauce
1/4 cup, rice vinegar
1 tablespoon, sugar
1 tablespoon, green onion – finely chopped
1 teaspoon, red pepper flakes
1 teaspoon, toasted sesame oil
1 teaspoon, toasted sesame seeds – optional
METHOD
- Combine all ingredients.
- If desired sprinkle with toasted sesame seeds right before serving.
| Yield: 1/2 cup |
Ssamjang |
INGREDIENTS
1/4 cup, miso paste
1/4 cup, gochujang (Korean fermented chili bean paste)
2 tablespoons, sesame oil
1 tablespoon, sugar
3 tablespoons, rice vinegar
1 tablespoon, garlic – minced
1 tablespoon, green onion (white parts only) – minced
1 tablespoon, jalapeno – minced (optional)
METHOD
- Combine all ingredients.
I have been enjoying Korean bulgogi for yeas. They maranade the beef for lots of flavor. A few months ago I found a Boston-based fast food chain that has a Korean BBQ sub. It is so good. The put a little bit of cole slaw on it. https://www.dangelos.com/
Thanks for the tip. We’ll check it out!