Gochujang Glazed Pork Meatballs
with Sesame Rice and Honey Ginger Carrots
Sticky, sweet-heat gochujang glaze these tender meatballs. A fluffy side of a black sesame seed studded rice and honey ginger carrots make for the perfect balance of flavours!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7 g
Black Sesame Seeds
(Contains Sesame)
113 g
Sugar Snap Peas
30 g
Ginger
2 unit(s)
Green Onion
1 unit(s)
Honey
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Vegetable Broth Concentrate
56 g
Red Onion, chopped
56 g
Edamame
(Contains Soy)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Peel, then cut shallots into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shallots. Cook, stirring often, until softened, 1-2 min. Add rice, broth concentrates and 1 1/2 cups water (dbl for 4ppl). Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, peel, then cut carrots into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Peel, then grate 1/2 tbsp ginger (dbl for 4ppl). Thinly slice the green onions.
In a large bowl, combine pork, panko, ginger and half the garlic. Season with salt and pepper. Roll pork mixture into 8 equal sized meatballs (dbl for 4ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven until cooked through, 10-12 min.**
Heat a large non-stick pan over medium-high heat. When hot, add carrots, edamame, honey, 1/4 cup water and 1 tbsp butter (dbl both 4 for ppl). Stir together. Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 min. Remove pan from heat. Season with salt and pepper.
In another large bowl, whisk together soy sauce, gochujang, remaining garlic, 1 tsp sugar and 1/4 cup water (dbl both for 4ppl). Set aside. When meatballs are finished cooking, transfer to gichujang mixture. Stir together, until meatballs are fully coated with sauce.
Fluff rice with a fork, then stir in sesame seeds and half the green onions. Season with salt. Divide rice, meatballs and honey carrots between plates. Sprinkle the remaining green onions over top.