Tom's Recipes
Sticky Gochujang Meatballs with Rice
Shop-bought beef and pork meatballs crisped in the air fryer and tossed in a sweet, spicy gochujang glaze, over rice with broccoli and cucumber.
- Makes
- 2 servings
- Prep
- 10 minutes
- Cook
- 25 minutes
- Air fryer
- 200°C
Ingredients
For the Rice
For the Meatballs
For the Glaze
To Serve
Method
Tap a time to start a timer.
Put the rice and water in the Sistema rice cooker, fit both lids and microwave on full power for . Leave it to stand with the lids on while you cook the meatballs.
- 150g jasmine rice
- 300ml cold water
Heat the air fryer to 200°C. Spread the meatballs over the crisper tray and cook them for , turning halfway, until browned and piping hot in the middle.
- 500g beef and pork meatballs
Warm the gochujang, honey, rice vinegar, soy sauce and sesame oil in a small pan over a low heat for , whisking until smooth.
- 2 tbsp gochujang
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp low-salt soy sauce
- 1 tbsp toasted sesame oil
Steam the broccoli over a pan of boiling water for , until just tender.
- ½ head of broccoli
Toss the meatballs in half the glaze. Serve them over the rice with the broccoli, cucumber and kimchi, then drizzle over the rest of the glaze and scatter with the spring onions and sesame seeds.
- ½ cucumber
- 2 spring onions
- 1 tsp toasted sesame seeds
- kimchi
Spice
For a milder glaze, swap half the gochujang for more honey.
Making Your Own Meatballs
The original recipe makes its own meatballs from beef mince, gochujang, soy sauce, ginger, garlic, egg and panko.
For Ted
The glaze is too spicy and salty for Ted, and shop-bought meatballs are usually seasoned. Any leftover rice makes his egg fried rice the next day.
Source: Street Smart Nutrition, by Cara Harbstreet