Saucy Korean-Style Beef Meatballs
Quick-Pickled Daikon & Sticky Rice
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Saucy plus meatballs? Say no more! Just make that sauce with Korean-style flavourings and we’re in! Soy, gochujang and sesame-based spices take it from there in this easy supper solve. You’ll even cook the ground beef rounds in the same pan as the sweet peppers and broccoli to streamline the proceedings. A sauce-over for the meat and veg, a quick rice vinegar pickle for the daikon matchsticks, and you’ll stick the landing on sticky rice.
We will send you:
- 285g Ground beef
- 200g Broccoli florets
- 200g Sweet peppers
- 15ml Minced garlic
- 50g Matchstick daikon
- 157g Calrose rice
- 30ml Rice vinegar
- 15ml Gochujang
- 45ml Soy sauce (low sodium)
- 12g Beef demi-glace
- 6.5g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt
Total Fat
23 g
Saturated Fat
8 g
Sodium
2550 mg
Total Carb
89 g
Sugars
12 g
Protein
41 g
Fibre
9 g
Preparation
Cook the rice
Place the rice in a strainer and rinse under cold water, agitating it for 1 min., until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
Prepare the meatballs
While the rice cooks, in a large bowl, combine the beef, garlic, ⅓ of the soy sauce and ½ the gochujang (add ¼ for medium spicy); season with ½ the spices. Gently mix to combine. Form the mixture into 8 to 10 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & vegetables
Halve the broccoli florets. Halve and core the sweet peppers. In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs, partially covered, 1 to 2 min., until beginning to brown. Turn; add the broccoli and sweet peppers. Cook, browning the meatballs and stirring the vegetables occasionally, 5 to 7 min., until the broccoli begins to brown. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until the water has mostly evaporated and the meatballs* are cooked through.
Pickle the daikon
While the meatballs and vegetables cook, in a medium bowl, add ⅔ of the vinegar, up to ½ the remaining gochujang and 1 tbsp warm water (double for 4 portions); season with ½ the remaining spices and stir well. Add the daikon and toss well.
Make the sauce
To the pan of meatballs and vegetables, add the demi-glace and remaining of the following: soy sauce, gochujang, vinegar and spices. Cook, stirring often, 1 to 2 min., until slightly thickened.
Plate your dish
Divide the rice between your bowls. Top with the meatballs, vegetables and a spoonful of the daikon. Serve the remaining daikon on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
