Korean-style beef bites (Printer-Friendly Version)
# Shopping List:
→ Meatballs
01 -
1 onion
02 -
500g ground beef
03 -
60g panko breadcrumbs
04 -
4 cloves of garlic
05 -
1 teaspoon freshly grated ginger
06 -
2 teaspoons of gochujang paste
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon salt
09 -
1 tablespoon soy sauce
→ Sauce
10 -
4 garlic cloves
11 -
50g brown sugar
12 -
150ml beef stock
13 -
2 teaspoons cornstarch
14 -
1 tablespoon sesame oil
15 -
2 tablespoons rice vinegar
16 -
1 teaspoon gochujang paste
17 -
4 tablespoons soy sauce
→ Topping
18 -
Roasted sesame seeds
19 -
Cooked white rice
20 -
Sliced green onion
# Let's Cook:
01 -
Chop the onion and garlic real small. In a big bowl, stir together the soy sauce and gochujang. Add the breadcrumbs, ground beef, chopped onion, garlic, grated ginger, salt, and black pepper. Combine everything well.
02 -
Cover the mix with a lid or plastic wrap and pop it in the fridge for 30 minutes. This gives the flavors time to meld.
03 -
Turn the oven on to 200°C. Roll the mixture into small meatballs, about the size of a golf ball. Lay them out on a baking tray with parchment paper. Bake them for about 20 minutes until golden brown.
04 -
Mince the garlic and sauté it in sesame oil. Pour in the vinegar, stock, sugar, soy sauce, and gochujang. Let it simmer until it thickens by about a third.
05 -
Mix the cornstarch with a little cold water. Stir this into the sauce and let it cook for a moment until it thickens.
06 -
Coat the meatballs in the sauce. Sprinkle the green onion and sesame seeds on top. Pair with some white rice and it’s ready to enjoy.
# Cook's Tips:
01 -
Refrigerating the mixture helps the meatballs hold their shape while cooking.
02 -
You can prepare the sauce earlier and simply reheat it when you’re ready to serve.