- Gochujang-Glazed Meatballs, Pickled Mooli & Carrots.jpg (57.02 KiB) Viewed 21 times
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 - 6
No nutritional information available.
Ingredients
- 400g pork mince
- 1 tbsp lemongrass paste
- 1 tbsp garlic & ginger paste
- 15g chives, finely chopped
- 2 tbsp vegetable oil
- 3 tbsp gochujang
- 1 tbsp runny honey
- 25g salted butter
- 2 tbsp rice wine vinegar
- 2 Little Gem lettuces
- 15g mint, coriander or basil, leaves picked
For the pickles:
- 350g mooli, thinly sliced
- 170g carrots, thinly sliced
- 300ml white wine vinegar
- 150g caster sugar
- 1 tsp fennel seeds
- 1 tbsp black peppercorns
Method
1. Put the mooli and carrots in sterilised jar. Bring remaining pickle ingredients, 100ml water and 1½ tsp salt to a simmer; add to jar. Cool; screw on lid; chill overnight.
2. Combine mince, pastes and chives in bowl; season. Mix; shape into 20 meatballs. Heat oil in pan; fry balls until browned. Mix gochujang, honey, butter and vinegar; add to pan and cook for 4 - 5 minutes, stirring.
3. Arrange lettuce leaves on platter, fill with meatballs and pickled vegetables; scatter with fresh herbs.
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