Korean Meatballs

Method

1. 1

   Cook 3 dl rice.

2. 2

   Meatballs: mix 500 g minced beef with 1 dl panko, 1 egg, 4 finely grated garlic cloves, 1 tbsp finely chopped ginger, 2 tbsp gochujang, 2 tbsp Japanese soy sauce, 1 tsp sesame oil, 2 tbsp brown sugar, 1 tbsp honey and 2 finely chopped spring onions (chop 1 more spring onion for topping). Shape into 20 even meatballs.

3. 3

   Fry the meatballs on medium heat until golden brown and cooked through. Take them out and put them on a plate.

4. 4

   Glaze: pour 50 ml Japanese soy sauce, 1 tbsp honey, 1 tbsp brown sugar, 1 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornflour and 0.5 dl water into the frying pan. Simmer and stir until it's thick enough for a glaze.

5. 5

   Turn the meatballs in the glaze.

6. 6

   Sauce: mix 2 dl crème fraîche, 1 tsp gochujang, 2 tbsp lime juice and a little salt in a small bowl. Put it in the fridge.

7. 7

   Cucumber salad: smash 1 cucumber with a rolling pin, then cut it into 1 cm pieces. Mix in a medium bowl with 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp crispy chilli oil, 1 tbsp soy sauce and a few sesame seeds.

8. 8

   Peel long wide ribbons from 1 carrot, and serve the rice, glazed meatballs, cucumber salad and carrot ribbons.