Korean Meatballs

In a large bowl, combine the beef mince, sliced spring onions, 3 cloves of finely grated garlic, grated ginger, the lightly beaten egg, 1 tbsp brown sugar, dried breadcrumbs, 20 ml soy sauce, and 1 tbsp gochujang. Season with sea salt and black pepper, then mix gently until just combined; avoid over‑mixing to keep the meatballs tender.

Using a tablespoon, shape the mixture into evenly sized meatballs, about 20 g each, and set them on a plate.

Heat 1 tbsp peanut oil in a large skillet over medium heat until shimmering.

Add the meatballs to the pan in a single layer, cooking for 8–10 minutes, turning occasionally, until they are browned all over and cooked through. Transfer the cooked meatballs to a clean plate and keep warm.

In the same pan, add the remaining 4 cloves of finely grated garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Stir in 60 ml gochujang, 80 ml soy sauce, 125 ml beef stock, 75 g brown sugar, and 40 ml rice vinegar. Bring the mixture to a gentle simmer, stirring occasionally, and let it reduce slightly for 2–3 minutes.

Create a slurry by mixing 2 tsp cornflour with 20 ml water until smooth. Pour the slurry into the simmering sauce, stirring continuously, and cook for another 1–2 minutes until the sauce thickens and coats the back of a spoon.

Return the browned meatballs to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 1–2 minutes just to re‑heat the meatballs and allow the flavors to meld.

Serve the meatballs over a bed of steamed rice, garnished with sliced spring onions and toasted sesame seeds.