Korean meatballs

Ingredients:

Meatballs

• 450 g of ground beef
• 0.5 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 tbsp light soy sauce
• 2 teaspoons Korean gochujang paste
• 2 tsp grated peeled ginger root
• 2 cloves garlic, finely grated
• 0.5 tsp. sesame oil
• Sesame, for serving
• Chopped green onions, for serving

Glaze

• 0.5 cup light brown sugar
• 1/4 cup light soy sauce
• 2 tbsp. l. rice vinegar
• 2 tbsp. l. gochujang
• 2 tsp cornstarch

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper.
2. In a medium bowl, combine ground beef, breadcrumbs, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 0.5 tsp salt.
3. Using a 30 ml ice cream scoop, scoop the meat mixture into meatballs (about 20 total) and place them on the prepared baking sheet. Roll each meatball between your palms to form even balls. Bake until golden brown and cooked through, about 10 minutes.
4. Glaze:
   
   In a small bowl, combine brown sugar, soy sauce, vinegar, gochujang, cornstarch, and 1/2 cup water. Add to a large nonstick skillet and bring to a boil over high heat. Cook until the glaze thickens, about 2 minutes.
5. Add the meatballs and cook, stirring, until evenly coated, about 1 minute. Transfer to a serving platter and sprinkle with sesame seeds and green onions.