My new mid week meal fix- you can find gochujang in asian food stores or order it online- it will keep for months in your fridge. The kimchi here is not completely authentic as it doesn’t need any fermentation time really and though it will keep in the fridge for up to 1 week, it is best eaten within a few days. It does give the dish a lovely kick however and is super simple to make – worth trying next time you need a quick kimchi fix.
1 cm piece of fresh ginger, peeled
2 chicken breasts
4 chicken thighs, boneless, skinless
75g fresh breadcrumbs
1 egg, beaten
3 garlic cloves, minced
3 spring onions, finely sliced
1 tsp sesame oil
1 & ½ tsp salt
½ tsp ground white pepper
Neutral oil, for brushing
For the meatball glaze:
150g gochujang – Korean chilli paste
2 tbsp soy sauce
2 tbsp light brown sugar
2 tbsp rice wine vinegar
100ml water
For the cheats kimchi:
1 Chinese cabbage
50g sea salt
3 garlic cloves, minced
2 cm piece of fresh ginger, grated
3 tbsp sriracha chilli sauce
3 tbsp rice vinegar
1 tbsp fish sauce
1 tsp caster sugar
4 spring onions, finely sliced
To serve:
Rice, cooked
Spring onions, finely sliced
Sesame seeds
Coriander leaves