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Korean BBQ Beef Meatballs
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Korean BBQ Beef Meatballs

40 minPara 4Nutri-Score C€€
de @danosseasoning6 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • ground beef (85% lean)Carne450 g
  • green onions (finely diced)Frutas y verduras4 piezas
  • plain breadcrumbsPanadería50 g
  • Dan-O's Outlaw Korean Pop BBQ seasoning (for the meatballs)Especias15 g
  • ginger paste (for the meatballs)Despensa30 g
  • eggLácteos1 pieza
  • olive oil (as needed for cooking)Despensa15 ml
  • Dan-O's Outlaw Korean Pop BBQ seasoning (for the sauce)Especias10 g
  • Dan-O's Crunchy seasoning (for the sauce)Especias8 g
  • Dan-O's Crunchy seasoning (for topping)Especias2 g
  • soy sauceDespensa60 ml
  • rice wine vinegarDespensa60 ml
  • brown sugarDespensa50 g
  • honeyDespensa21 g
  • ginger paste (for the sauce)Despensa15 g
  • garlic pasteDespensa15 g
  • roasted sesame oilDespensa5 ml
  • gochujang (heaping spoonful, optional)Despensa20 g

por ración

Nutrición

359kcal

Carbohidratos
20 g
Proteínas
26 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Varillas
  • Pinzas de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Mix the meatballs

    • In a bowl, combine the ground beef, green onions, breadcrumbs, Korean Pop BBQ seasoning, ginger paste and egg.
    • Mix gently with your hands until evenly combined.
    Paso 1

  2. Shape the meatballs

    • Roll the mixture into evenly sized meatballs.
    • Place them in a single layer in a cold skillet.
    Paso 2

  3. Start cooking

    • Place the skillet over medium-high heat and cook until the bottoms begin to brown.
    • Gently turn the meatballs, then reduce the heat to medium.
    Paso 3

  4. Make the sauce

    • In a separate bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, honey, Korean Pop BBQ seasoning, ginger paste, garlic paste and roasted sesame oil.
    • Stir in the gochujang, if using, and the Crunchy seasoning for the sauce.
    Paso 4

  5. Sear all sides

    • Drizzle the olive oil around the edge of the skillet as needed to prevent sticking.
    • Continue cooking, gently turning the meatballs with tongs every 1–2 minutes until browned on all sides.
    Paso 5

  6. Glaze the meatballs

    • Whisk the sauce again, then pour it over the meatballs.
    • Reduce the heat to medium-low and cook, gently turning the meatballs to coat them as the sauce thickens.
    • The meatballs are ready when a thermometer inserted into the center reads 71 °C.
    Paso 6

  7. Plate and serve

    • Plate the meatballs and spoon the remaining sauce over the top.
    • Finish with the remaining Crunchy seasoning.
    Paso 7
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