Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha.
Gochujang is one of three pastes that help boost the flavor in Korean dishes. It’s a hot, red pepper paste with varying levels of heat and a touch of sweetness. It’s very intense and complements beef marinades and bibimbap. Be sure to check the ingredients so there is not too much sugar.
There is also Doenjang, a chunky paste which packs a punch of salty funk with a touch of nuttiness. It adds a salty, umami undercurrent to dishes. You will find this in Korean soups and savory pancakes.
The third “jang” is Ssamjang which is a blend of the other two “jangs” mixed with garlic, scallions, something sweet and sesame seeds. If you like Korean barbecue you’ve probably tasted this. Great on rice, meat and eggs!
I ran across this recipe not too long ago and I knew this appetizer would be a great way to use this Korean paste. I know – not another meatball recipe but I love them and they can be the perfect finger food for your next family/friends gathering. Besides there is a sweet/hot glaze brushed over them before serving making them even more appealing.
This is a Food52 recipe contributed by foxeslovelemons who is a food writer from Detroit.
Korean-Style Gochujang Meatballs, Adapted
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 lb. ground beef
- 1/2 cup panko breadcrumbs
- 2 tbsp. gochujang
- 1 tbsp. fresh ginger, minced
- 1 tsp. kosher salt
- 1/2 tsp. ground white pepper
- 2 tbsp. canola oil, for pan-frying
Preheat oven to 350°F. Combine all the ingredients (except for the oil) in a bowl, just to combine and evenly distribute the ingredients. Make them the size of golf-balls or smaller.
Heat the oil, and in batches, brown the meatballs on all sides. Drain, then transfer the meatballs to a rimmed baking pan and transfer to oven. Bake for about 10 minutes or until the temperature of the meatballs reaches 160°F.
If you prefer to bake them like I do; bake for 15 minutes at 350°F, then turn and bake another 15 minutes. Check the temperature and bake longer if needed.
Glaze:
- 1/3 cup apricot preserves
- 2 tbsp. gochujang
- 1-1/2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- sliced green onions and sesame seeds toasted to garnish
Combine the first four ingredients in a small saucepan. Cook for a few minutes or until mixture is thickened.
Brush on the glaze while the meatballs are still warm, garnish with green onion slices and toasted sesame seeds. Allow to rest a few minutes before sticking the picks in each meatball.
Recipe by cookingwithauntjuju.com
Sunny Anderson from the Food Network suggests thinning it with water and brushing it on fish before baking; add a tbsp. or two to a chicken marinade or mix into barbecue or wing sauces; use in place of Dijon mustard in vinaigrettes and pan sauces. Sounds like some good suggestions to me…
I’ve heard her https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-sunset-park-noodle-bowl-3691478 is delicious.
I did fry half the meatballs but I think they lose their shape and tend to fall apart – that’s why I do prefer to bake them. Healthier and less messy too!
Aunt Juju, do you know that I love gochujang and Korean meatballs?? These are so perfect appetizers for this week’s Fiesta Friday party. Thanks for sharing!
PS: I haven’t tried the other two pastes – I need to find them, too. 😁
Thanks Jhuls – I knew you liked Korean cuisine and who doesn’t like meatballs 🙂 These pastes are an important ingredient and I can’t wait to try the other two “jangs”. Happy FF!
Thanks for the detailed explanation about each type. I haven’t yet experimented with all these “jangs”, and your post definitely makes me want to do that very soon! The meatballs look so delicious. 🙂
One of the best parts in cooking is using new ingredients and trying them in recipes. I’m making potatoes with it this weekend – what a flavorful paste that packs a punch 🙂
It is indeed. We’re so lucky to have so many ingredients from different cuisines to experiment with. 🙂
Looks too tasty
Thanks – the meatballs are great!
Looks wonderful!
They were Lynn – thank you!
Thanks for sharing. Looks delicious.
They were very good with the spicy paste!
What a delicious looking appetizer!!!
Thanks – the gochujang in both the meatballs and the glaze really gave this appetizer some great spicy flavor!
They look delicious
I remember when I lived in Korea, I came across this paste and became obsessed. Mainly because I have been trying to recreate the perfect dukbokki (spicy rice cake) recipe. However, these meatballs look just as great!
Thanks – I think I am becoming obsessed as I just posted a potato recipe using this wonderful paste. Oh the flavor… 🙂
These do look absolutely divine! I love Korean meatballs, and the glaze sounds just as good as the meatballs.
Thanks for sharing at Fiesta Friday.
Mollie
The meatballs are loaded with flavor and the glaze made them pretty!
Looks like something I need to try. Yum!
Yes, you should Debbie considering gochujang is one of the “hot trends in 2018” according to the Food Network Magazine!
Wonderful! So now I’m back on Amazon ordering the two other jangs that I’d never heard of! Can’t wait!
Thanks – when I read about the three “jangs” I knew I had to buy all three – from Amazon! I’m working on ways to use the other two!
Mine have been ordered!