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Gochujang Chicken Meatballs with Cheats Kimchi Cabbage Salad | DonalSkehan.com
  • light-meals

Gochujang Chicken Meatballs with Cheats Kimchi Cabbage Salad

October 16

You can find gochujang in asian food stores or order it online- it will keep for months in your fridge.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Begin by making the cheats kimchi. Slice the cabbage into strips and boil the kettle. Pour the freshly boiled water into a large bowl and add the salt, stirring to dissolve then leave to cool for 10 minutes. Add the sliced cabbage to the bowl of salted water and set aside for 15 minutes. Meanwhile, make the kimchi paste by blending the garlic, ginger, chilli sauce, rice vinegar, fish sauce and sugar together in a blender until smooth.
  2. 2. Rinse the cabbage under cold water then drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature for a few hours, then transfer to the fridge to chill. This will keep in the fridge for up to 1 week but is best eaten within a few days.
  3. 3. Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5. Grate the ginger into a small bowl with a fine grater, then, using your fingers, roughly squeeze the pulp from the juice. Set the juice aside for use later.
  4. 4. Put the ginger pulp into a food processor along with the chicken and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, garlic, spring onions, sesame oil, salt and white pepper. Mix with clean hands until everything is evenly distributed then shape into 20 meatballs, and put onto a lined baking tray. Brush the meatballs with a little oil and bake for 25 minutes or until cooked through and golden brown.
  5. 5. Meanwhile, make the glaze by placing the gochujang, soy sauce, brown sugar, rice wine vinegar, water, and reserved ginger juice into a medium sized saucepan. Bring to a boil and then turn down to a simmer and cook for a few minutes, until thickened and glossy.
  6. 6. Transfer the cooked meatballs to the pan with the glaze and stir to coat in the sauce. Allow the meatballs to warm through completely in the sauce then serve in bowls with the cheats kimchi, rice, sliced spring onions, and sesame seeds. Garnish with a few sprigs of coriander.

Ingredients

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

50gs 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

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

50gs 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