Korean Gochujang Beef Rice Balls
Ingredients
Gochujang Beef Rice Balls
- 400 grams Minced Beef
- 1 Tablespoon Soy Sauce
- Few cracks Black Pepper
- 2 Tablespoons Gochujang Paste
- ½ Tablespoon Honey
Rice
- 1.5 cups Cooked Rice (Use Short-Grain "Sushi" Rice)
- Few pinches Salt
- 1 Tablespoon Sesame Oil
Instructions
Make Gochujang-Beef
- Place 400 grams of Minced Beef into a mixing bowl. Place in Soy Sauce (1 Tablespoon) and Black Pepper (few cracks). Give it a good mix with your hands.
- Place the seasoned meat into a cold frying pan. Then turn onto a medium-heat. As the pan slowly heats up, break the meat up into small crumbles with a spatula or other wooden tool.
- Stir-fry and continue to break up the meat until most of the red is gone from the beef.
- Then add in Gochujang Paste (2 Tablespoons). Stir-fry until the gochujang is evenly mixed in. Then add in Honey (½ Tablespoon). Stir-fry for additional 10-15 seconds more - so the honey gets stir-fried into the meat as well.
- Turn off heat and set the filling into a bowl.
Season Rice
- Scoop out 1.5 cups of cooked rice into a mixing bowl. Season it with few pinches of Salt and 1 Tablespoon of Sesame Oil. Gently fold the rice and get the rice well mixed.
- Next, scoop out a few ladles of the seasoned rice into a separate mixing bowl. Add a few spoonfuls of the Gochujang Beef filling. Mix the two well together.
- Then use your hands - and some pressure - to mold the rice mixture into a compact ball. Roll between your palms to make a nice round shape.
- Optional: Make scrambled eggs on the side, and eat alongside your rice balls! Great combination!