Korean-Style Pork Meatball Rice Bowls

INGREDIENTS

• 600g Pork Mince
• 60g Panko Breadcrumbs
• 1 Egg
• 4 cloves Garlic
• 2 Spring Onion
• 6 tbsp Soy Sauce
• 4 tbsp Gochujang
• 4 tbsp Honey
• 4 tsp Rice Vinegar
• 2 tsp Sesame Oil
• 600g Cooked White Rice
• 2 Carrot
• 1 Cucumber
• 4 tsp Cooking Oil
• 4 tsp Sesame Seed

STEPS

1. 1

   Cook the rice according to the packet instructions if it is not already cooked, then keep it covered and warm. Wash and prepare the carrot, cucumber, and spring onion. Keep the raw pork and its utensils separate from the ready-to-eat vegetables.

2. 2

   In a bowl, combine 600g of pork mince, 60g of panko breadcrumbs, 1 egg (beaten), 4 cloves of garlic (finely grated), 2 spring onions (finely sliced), and 3 tbsp of soy sauce. Mix just until evenly combined, then shape into 12 small meatballs.

3. 3

   Heat 4 tsp of cooking oil in a large nonstick frying pan over medium heat. Add the meatballs and pan-fry for 10 to 12 minutes, turning every 2 to 3 minutes, until browned all over and no pink remains in the centers. Confirm with a thermometer if available, the thickest meatball should reach at least 75°C for 30 seconds. Transfer the cooked meatballs to a clean plate.

   ⏱ 10 min

4. 4

   While the meatballs cook, whisk together 4 tbsp of gochujang, 3 tbsp of soy sauce, 4 tbsp of honey, 4 tsp of rice vinegar, 2 tsp of sesame oil, and 1 tablespoon of water to make the glaze.

5. 5

   Pour the glaze into the same pan over medium-low heat. Return the cooked meatballs and toss for 2 to 3 minutes, until the sauce thickens and coats them glossy. Do not reuse the raw-meat plate or utensils unless washed with hot soapy water.

   ⏱ 2 min

6. 6

   Divide 600g of cooked white rice among four bowls. Arrange 2 carrots (cut into thin matchsticks), 1 cucumber (thinly sliced), and the glazed meatballs over the rice. Scatter 4 tsp of sesame seed over the bowls and serve immediately.