Gochujang Glazed Beef 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
g
Ground Beef
tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sulphites, Wheat, Peanuts, Soy, Tree nuts)
g
Sugar Snap Peas
g
Ginger
unit(s)
Green Onion
unit(s)
Honey
tbsp
Garlic Puree
(May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Soy, Tree nuts)
unit(s)
Vegetable Broth Concentrate
(May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Soy, Tree nuts)
g
Edamame
(Contains: Soy)
56 g
Yellow Onion, chopped
Not included in your delivery
tsp
Pepper*
tsp
Salt*
tsp
Sugar*
tbsp
Oil*
tbsp
Unsalted Butter*
(Contains: Milk)
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.
