Imported from Instagram

Sticky Korean Meatballs with Sesame Mayonnaise

Name: Sticky Korean Meatballs with Sesame Mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 500 g Ground beef (For the meatballs); 75 g Panko (For the meatballs); 1 Egg (For the meatballs); 2 tbsp Sesame oil (For the meatballs); 2 tbsp Soy sauce (For the meatballs); 15 g Spring onion (Finely sliced; for the meatballs); 1 tbsp Gochujang (For the meatballs); 1 tsp Garlic (Finely chopped; for the meatballs); 1 tsp Ginger (Finely chopped; for the meatballs); 3 tbsp Soy sauce (For the glaze); 2 tbsp Sesame oil (For the glaze); 2 tbsp Brown sugar (Heaped tablespoons; for the glaze); 1 tsp Garlic (Finely chopped; for the glaze); 100 g Mayonnaise (For the sesame mayonnaise); 1 tbsp Sesame oil (For the sesame mayonnaise); 1 tsp Gochujang (For the sesame mayonnaise); 1 tbsp Oil (For frying the meatballs; type of oil not specified); 10 g Sesame seeds (For the topping); 10 g Spring onion (Finely sliced; for the topping)

Recipe by Makkelijke & lekkere recepten👅 Annabella’s @annabellas.nl · Instagram

Imported by Andries Jongsma on SeeMeCook

Juicy Korean meatballs with a sticky glaze made from soy sauce, sesame oil, brown sugar, and garlic. Serve them as an appetizer with spicy sesame mayonnaise, spring onion, and sesame seeds.

6 servings100 minEast Asian

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Ingredients

500 g Ground beef (For the meatballs)
75 g Panko (For the meatballs)
1 Egg (For the meatballs)
2 tbsp Sesame oil (For the meatballs)
2 tbsp Soy sauce (For the meatballs)
15 g Spring onion (Finely sliced; for the meatballs)
1 tbsp Gochujang (For the meatballs)
1 tsp Garlic (Finely chopped; for the meatballs)
1 tsp Ginger (Finely chopped; for the meatballs)
3 tbsp Soy sauce (For the glaze)
2 tbsp Sesame oil (For the glaze)
2 tbsp Brown sugar (Heaped tablespoons; for the glaze)
1 tsp Garlic (Finely chopped; for the glaze)
100 g Mayonnaise (For the sesame mayonnaise)
1 tbsp Sesame oil (For the sesame mayonnaise)
1 tsp Gochujang (For the sesame mayonnaise)
1 tbsp Oil (For frying the meatballs; type of oil not specified)
10 g Sesame seeds (For the topping)
10 g Spring onion (Finely sliced; for the topping)

Steps

1
Mix the ground beef with the panko, egg, 2 tbsp sesame oil, 2 tbsp soy sauce, 15 g finely sliced spring onion, the gochujang, 1 tsp finely chopped garlic, and the finely chopped ginger.
2
Shape the mixture into meatballs and place them on a plate or baking sheet. Refrigerate them for at least 1 hour.
3
Heat 1 tbsp oil in a pan. Fry the meatballs until browned all over, then temporarily remove them from the pan.
4
Make the glaze in the same pan by mixing 3 tbsp soy sauce, 2 tbsp sesame oil, the brown sugar, and 1 tsp finely chopped garlic. Bring the mixture to a boil.
5
Return the meatballs to the pan. Simmer them for 3–4 minutes, until the sauce is sticky and coats the meatballs.
6
Make the sesame mayonnaise by mixing the mayonnaise, 1 tbsp sesame oil, and 1 tsp gochujang.
7
Serve the meatballs with a swirl of sesame mayonnaise, the finely sliced spring onion, and the sesame seeds.

Notes

The source does not specify an exact yield or size for the meatballs. The total time includes at least 1 hour of chilling. The source does not specify the type of oil used for frying.