Gochujang Glazed Pork Meatballs
with Sesame Rice and Honey Ginger Carrots
Sticky, sweet-heat gochujang glaze these tender meatballs. A fluffy side of a black sesame seed studded rice and honey ginger carrots make for the perfect balance of flavours!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
½ tasse(s)
Chapelure panko
(Contient Blé)
1 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
7 g
Graines de sésame noir
(Contient Sésame)
113 g
Pois sucrés
30 g
Gingembre
2 pièce(s)
Oignon vert
1 pièce(s)
Miel
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
1 pièce(s)
Concentré de bouillon de légumes
56 g
Oignon rouge, haché
56 g
Edamames
(Contient Soya)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
1 cc
Sucre*
1.5 cs
Huile*
1 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut shallots into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shallots. Cook, stirring often, until softened, 1-2 min. Add rice, broth concentrates and 1 1/2 cups water (dbl for 4ppl). Cover and bring to a boil. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, peel, then cut carrots into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Peel, then grate 1/2 tbsp ginger (dbl for 4ppl). Thinly slice the green onions.
In a large bowl, combine pork, panko, ginger and half the garlic. Season with salt and pepper. Roll pork mixture into 8 equal sized meatballs (dbl for 4ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven until cooked through, 10-12 min.**
Heat a large non-stick pan over medium-high heat. When hot, add carrots, edamame, honey, 1/4 cup water and 1 tbsp butter (dbl both 4 for ppl). Stir together. Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 9-10 min. Remove pan from heat. Season with salt and pepper.
In another large bowl, whisk together soy sauce, gochujang, remaining garlic, 1 tsp sugar and 1/4 cup water (dbl both for 4ppl). Set aside. When meatballs are finished cooking, transfer to gichujang mixture. Stir together, until meatballs are fully coated with sauce.
Fluff rice with a fork, then stir in sesame seeds and half the green onions. Season with salt. Divide rice, meatballs and honey carrots between plates. Sprinkle the remaining green onions over top.