The Gochujang experiment continues!
A recent Chef John video prompted me to give these a try. I followed his recipe almost to the letter and these Korean BBQ Meatballs didn't disappoint. Check out his recipe on foodwishes.com for all the details.
The meatballs after sitting in the fridge for an hour or so. (I did take heed of his "ginger will tenderize the meat" warning, placing the minced ginger in a little vinegar to deactivate the enzymes.) -
Since I had 3 lbs of ground beef, some of it was turned into large onion burgers for Stuffed Peppers later this week (taking a page from Marty's playbook) -
Rather than making the sauce in the CI skillet I opted to get it going on the stove -
Out to the Goldens' we go with the Lodge CI skillet. For some extra heat, I used a few tablespoons of the Red Chili Oil I made a week ago before placing the meatballs in the skillet -
After grilling and turning them for 15-20 minutes, I drained the excess oil, added the meatballs back to the skillet and poured some of the sauce over them -
It's ready! Gotta make it look pretty for serving. I made some rice using the rice cooker. Garnished with Sesame Seeds and Green Onion -
A few Korean BBQ Meatballs for me -
These were awesome! Really nice heat, the meat was flavorful and tender. I stepped out of my comfort zone, having never made these before.
Most definitely a keeper and Gochujang will be making appearances in more of my cooks. I can't believe how good these were!
Thanks for following along on the continuing experiments with Gochujang. I've you've never tried it, do so. I'm hooked.
Regards,
-lunchman
A recent Chef John video prompted me to give these a try. I followed his recipe almost to the letter and these Korean BBQ Meatballs didn't disappoint. Check out his recipe on foodwishes.com for all the details.
The meatballs after sitting in the fridge for an hour or so. (I did take heed of his "ginger will tenderize the meat" warning, placing the minced ginger in a little vinegar to deactivate the enzymes.) -
Since I had 3 lbs of ground beef, some of it was turned into large onion burgers for Stuffed Peppers later this week (taking a page from Marty's playbook) -
Rather than making the sauce in the CI skillet I opted to get it going on the stove -
Out to the Goldens' we go with the Lodge CI skillet. For some extra heat, I used a few tablespoons of the Red Chili Oil I made a week ago before placing the meatballs in the skillet -
After grilling and turning them for 15-20 minutes, I drained the excess oil, added the meatballs back to the skillet and poured some of the sauce over them -
It's ready! Gotta make it look pretty for serving. I made some rice using the rice cooker. Garnished with Sesame Seeds and Green Onion -
A few Korean BBQ Meatballs for me -
These were awesome! Really nice heat, the meat was flavorful and tender. I stepped out of my comfort zone, having never made these before.
Most definitely a keeper and Gochujang will be making appearances in more of my cooks. I can't believe how good these were!
Thanks for following along on the continuing experiments with Gochujang. I've you've never tried it, do so. I'm hooked.
Regards,
-lunchman
