Gochujang Glazed Pork Meatballs
with Sesame Rice and Honey Ginger Carrots- Soya
- Blé
- Sésame
- Lait
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Sulfites
- Peut contenir des traces d’allergènes
- Blé
- Arachides
- Soya
- Noix
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!
Ingrédients
g
Bœuf haché
cs
Gochujang
(Contient: Soya, Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Gluten, Blé)
g
Graines de sésame noir
(Contient: Sésame Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Sulfites, Blé, Arachides, Soya, Noix)
g
Pois sucrés
g
Gingembre
pièce(s)
Oignon vert
pièce(s)
Miel
cs
Purée d’ail
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Blé, Soya, Noix)
pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Blé, Soya, Noix)
g
Edamames
(Contient: Soya)
56 g
Oignon, haché
Pas inclus dans votre livraison
cc
Poivre*
cc
Sel*
cc
Sucre*
cs
Huile*
cs
Beurre non salé*
(Contient: Lait)
Ustensiles
Instructions
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.
