Korean Pork Meatballs

Juicy pork meatballs, seared for a golden crust, then glazed in a syrupy gochujang sauce. A balance of fermented heat, honey sweetness, and toasted sesame aroma.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 572
• Protein: 26 g
• Carbs: 22 g
• Fat: 40 g

Ingredients

• 500 g Ground pork ( fresh )
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced, whites and greens separated )
• 1 piece Egg ( beaten )
• 40 g Breadcrumbs
• 2 tbsp gochujang
• 3 tbsp Korean soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 2 tbsp Sunflower oil ( for cooking )
• 1 tbsp sesame seeds ( for garnish )
• 0.5 piece Nashi Pear ( peeled and grated )

Instructions

1. Prepare the meatball mixture

   In a mixing bowl, combine the ground pork with minced garlic, ginger, the chopped white parts of the green onions, grated nashi pear, egg, and breadcrumbs. Mix by hand without overworking to keep the texture light.

2. Shape and brown

   Form walnut-sized meatballs. In a hot pan with a drizzle of sunflower oil, sear the meatballs on all sides. They should be well browned with a distinct crust.

3. Prepare the glaze

   While the meat browns, mix the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a bowl until smooth.

4. Glaze and reduce

   Pour the sauce over the meatballs in the pan. Simmer over medium heat, stirring to coat each piece. The sauce should reduce until syrupy and coats the back of a spoon. Serve sprinkled with sesame seeds and the green parts of the green onions.

Chef's tips

• Don't pack the meatballs too tightly when shaping, or they will be dense and dry once cooked.
• Wait for the pan to slightly smoke before adding the meat to achieve a perfect Maillard reaction.
• If the sauce reduces too quickly, deglaze with a small splash of water to loosen the glaze.

Storage

Store for up to 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to restore the sauce's gloss.