Gochujang paste is often used in Korean recipes. It has a sweet, spicy umami flavor that is incredibly delicious. Gochujang paste is a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. Here the pasta is mixed with other flavors to a sauce that lifst the whole dish. Meatballs are made from minced turkey with Asian flavors that marry well with the Gochujang sauce with its sweetness from honey and acid from lime. Serve as a tapas or as a meal with rice and vegetables.
You will need
0, 63 cups of Panko
0, 85 cups of heavy cream
1.1 lbs. turkey mince
1 yellow onion (about 5.3 oz), grated
2 tbsp spring onion – the white part only, finely chopped
2 tbsp ginger, finely grated
4 tsp garlic, finely grated
1 tbsp sake
1 egg
1 tsp salt
1 tsp Gochugaru chili
1 tsp Old bay seasoning
Freshly ground black pepper
1 tsp roasted sesame oil
1 tbsp roasted sesame seeds
5 tbsp potato starch
1 tsp baking powder
Butter and oil for frying + 1.8 oz butter for oven roasting
Gochujang Sauce
You may want to double the batch of sauce if you want to use it on all 40 meatballs.
1/2 tsp honey
1/4 cup Hellman’s mayonnaise
1 tbsp ketchup
1 tbsp gochujang paste
1 tbsp lime juice
1 tsp sesame oil
1/2 tsp Worcestershire sauce
1 tsp rice vinegar
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